Spanish Garlic Zucchini
(Calabacin al ajillo) with shaved parmesan or manchego
Last updated: March 27, 2026
Spanish garlic zucchini (Calabacin al ajillo in Spanish) is the unsung hero for an easy tapas recipe or side dish. This zucchini (courgette) tapas recipe gives you perfectly golden, non-soggy zucchini every time (using a simple trick you shouldn’t skip).
Garlic zucchini demands to be made with lots of extra virgin olive oil, garlic, and freshly chopped parsley. We add parmesan or manchego cheese when we make it like this but there is a vegan garlic zucchini recipe if you prefer. Remember to accompany it with lots of fresh bread as the sauce encourages an enthusiastic mop up.
Serving:
Tapas for 4
Ready in:
45 minutes
Skill level:
Very easy
Serve with:
Fresh bread or a main
How to Make Spanish Garlic Zucchini (Courgette)
The beauty of this recipe is its simplicity, and all you’ll need is a few simple and healthy ingredients from any grocery store or fresh food market.
Ingredients
- 1-2 large zucchinis (courgettes) around 10oz/300 grams each
- 6 garlic cloves
- 3 tablespoons of extra virgin olive oil
- Sea Salt and pepper (to taste)
- Fresh parsley (half a handful is plenty)
- Parmesan or manchego cheese
Equipment needed
- Paper towel
- Sharp knife and chopping board
- Skillet or frying pan (12-inch/30cm)
Instructions
- Wash your zucchinis and pat dry with a towel. Next, cut them into rounds approximately ½ inch/12.5 mm thick.
- Lay out on a plate and season generously with sea salt on both sides. Leave for 30 minutes.
- Chop the parsley and finely crush the garlic until it is almost a paste. Add a teaspoon of oil to a large frying pan on high heat. Add the crushed garlic and cook until fragrant (around 1-2 minutes).
- Remove from the pan and add both to a bowl and slowly add around half of the remaining olive oil and mix well.
- Check consistency and season with some salt and pepper to taste. Set aside for use later.
- Add zucchini rounds to a colander and lightly rinse off excess salt. Pat dry with a towel (the drier it is, the better it browns).
- On a medium-high heat, leave the pan to heat up for around 2-3 minutes. Once very hot, add the zucchini rounds whilst being careful not to crowd the pan. Be sure to keep the rounds in a single layer.
- Add a little olive oil and turn once one side is golden (around 3 minutes). Repeat on the other side and cook for 3 minutes.
- Remove from the pan and place onto a plate with some paper towel to remove any excess oil.
- Add your cooked zucchini rounds to a serving plate and season lightly with salt and pepper to taste. Add a generous amount of the garlic and parsley sauce over the zucchini.
- Top with some slices of shaved manchego cheese or parmesan.
Cooking Tips
- Don’t skip the salting: this removes excess moisture and leads to better browning and texture.
- Heat the pan first: make sure the pan is hot before adding the zucchini as this helps it cooks and caramelize.
- Don’t overcook the garlic: if you burn garlic it makes it bitter, so less is more.
Watch step-by-step recipe video
How to Cook Zucchini Without it Getting Soggy
Zucchini isn’t difficult to cook with but it does need a little time and effort. Here are some tips on how to pan-fry zucchini without it turning into a soggy paste in the end.
1. Slice it the right way: Cut into rounds that are at least 1/2 inch (1.25 cm) thick. If it’s too thin it turns mushy quickly.
2. Salt and rest: Sprinkle with sea salt on both sides and let it sit and rest for 30 minutes.
3. Rinse and dry: Very lightly and quickly rinse the salt off, then pat completely dry.
4. Use a hot pan: You have to wait until the pan is hot before adding the olive oil and adding the zucchini.
5. Don’t overcrowd: Cook your courgette rounds in a single layer.
Variation and Serving Ideas
Spanish garlic zucchini is typically served as part of a tapas spread with bread. But, here are some other suggestions to try:
- Add lemon or sherry vinegar: this gives it more tang. If you add either, do so at the end of cooking.
- Spice things up: add some heat (chili or cayenne pepper) or dried herbs or spices (oregano or cumin).
- Change the cheese: use goats cheese or feta instead for a more creamy result and different flavor.
- As an appetizer: since zucchini (courgette) has a mild flavor, it works well ahead of many main meals or as a vegetable side dish.
Spanish Garlic Zucchinis with Shaved Parmesan
Equipment
- Paper towel
- Sharp knife and chopping board
- 12 inch (30cm) skillet or frying pan
Ingredients
- 1-2 large zucchinis courgettes around 10oz/300 grams each
- 6 garlic cloves
- 3 tablespoons of Extra virgin olive oil
- Sea Salt and pepper to taste
- Fresh parsley half a handful is plenty
- Parmesan cheese optional
Instructions
Step 1 - Prepare Zucchinis
- First wash your zucchinis and pat dry with a towel. Next cut them into rounds approximately ½ inch/12.5 mm thick.1-2 large zucchinis
- Lay out on a plate and season generously with sea salt on both sides. Leave for 30 minutes.Sea Salt and pepper
Step 2 - Prepare the garlic and parsley sauce
- Chop the parsley and finely crush the garlic until it is almost a paste. Add a teaspoon of oil to a large frying pan on high heat. Add the crushed garlic and cook until fragrant (around 1-2 minutes).6 garlic cloves, Fresh parsley
- Remove from the pan and add both to a bowl and slowly add around half of the remaining olive oil and mix well.3 tablespoons of Extra virgin olive oil
- Check consistency and season with some salt and pepper to taste. Set aside for use later.
Step 3 - Cook Zucchini rounds
- Add zucchini rounds to a colander and rinse off excess salt. Pat dry with a towel.
- On a medium-high heat, leave the pan to heat up for around 2-3 minutes. Once very hot, add the zucchini rounds whilst being careful not to crowd the pan. Be sure to keep the rounds in a single layer.
- Add a little olive oil and turn once one side is golden (around 3 minutes). Repeat on the other side and cook for 3 minutes.
- Remove from the pan and place onto a plate with some paper towel to remove any excess oil.
Step 4 - To serve
- Add your cooked zucchini rounds to a serving plate and season lightly with salt and pepper to taste. Add a generous amount of the garlic and parsley sauce over the zucchini.
- Top with some slices of shaved parmesan (optional) and serve.Parmesan cheese
Video
FAQs
Is Spanish garlic zucchini easy to make?
It sure is. We would consider this recipe very easy to make and great for beginners in the kitchen. No special equipment is required and it only uses 4 easy to find ingredients.
Why is my zucchini soggy when I fry it?
Zucchini becomes soggy when it releases too much water during cooking. This usually happens if the pan isn’t hot enough or the zucchini hasn’t been salted beforehand. To avoid this, salt the zucchini and let it sit for 30 minutes, then dry it thoroughly before cooking. Also, use high heat and avoid overcrowding the pan so the zucchini fries instead of steams.
What does salt do to zucchini?
Zucchinis are mostly made up of water, so adding salt to them before cooking helps release a lot of the water so they don’t go too soggy whilst cooking.
Should you rinse zucchini after salting it?
Yes, it’s best to lightly rinse your zucchini after salting to remove excess salt on the surface. Make sure you thoroughly pat it dry with paper towels before frying.
How do you keep sauteed zucchini from getting mushy?
Make sure you don’t cut it too thinly (at least ½ inch or 1.25cm rounds). Salt and dry the zucchini beforehand, then use a virtually dry pan when cooking it. Just add a splash of oil so it helps crisp up the edges.
Can this recipe be made in advance?
It’s best to enjoy this recipe fresh. The garlic and parsley sauce can be made in advance, however, I’d always recommend cooking your zucchini rounds just before serving.
Can Spanish garlic zucchini be stored?
It sure can, although it won’t be as firm as when you first make it. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat it in a hot pan for the best results and avoid microwaving it as it will be mushy.
How long does it take to cook garlic?
On a high heat, your garlic should take around 1-2 minutes to cook. You’ll notice it becomes very fragrant and starts to golden once it is done. When in doubt, less is more so remove it from the heat.
What goes well with garlic zucchini?
Garlic zucchini goes great as part of a tapas spread or as a tasty snack or appetizer with some crusty bread. It pairs well with grilled meats, fish and seafood, or other veg, so also works as a side dish.
Is Spanish garlic zucchini healthy?
Most of the ingredients are followed in the Mediterranean diet, which has been proven to be healthy. Extra virgin olive oil is nutritious and considered a good fat, zucchinis are low in fat and good for you, and garlic and parsley are also beneficial for your health. Cheese and salt should be eaten in moderation.
More Spanish Vegetable Side Dishes
- Catalan roasted vegetables (escalivada Catalana) – an awesome vegan side dish with roasted eggplant, red pepper, and onion, plus some booster ingredients.
- Poor man’s potatoes – potatoes roasted with red pepper, onion, garlic, rosemary, and paprika, served with lemon wedges on the side.
- Seasonal roasted veggies with caramelized onions and beets – this vegetable medley consists of roasted veg that are roasted with vinegar and sherry to make them pop.
- 5-Minute tomato salad – this dead simple salad recipe comes with a twist…ground fennel seeds, which give it an even fresher flavor and aroma.
- White asparagus with blue cheese and fennel – white asparagus with a delicious blue cheese sauce, fresh fennel, and some dried Ñora pepper flakes.
- Patatas a la importancia – Scalloped potatoes that are lightly battered then pan fried and then simmered in a smoky paprika-infused sauce and a rich flavorsome broth.
- Catalan chickpeas and spinach – Catalan Chickpeas and spinach are simmered down in some onion and garlic, and uses a selection of warm spices. Add toasted pinenuts for some crunch and some dried raisins for a little sweetness.