Spanish chef Coqui shares quick pan‑fried zucchini recipe

Spanish chef Coqui recommends a light pan‑fried zucchini dish that avoids breadcrumbs and deep‑oil frying. Sliced zucchini are lightly coated in flour, dipped in beaten egg, and cooked in a thin layer of olive oil on a non‑stick pan for about 3‑4 minutes per side until golden. The method keeps the slices crisp on the outside and buttery soft inside, ready in roughly 20 minutes and serving two to four people. Coqui also suggests a simple dipping sauce of soy sauce, light vinegar, sesame seeds and garlic, though it is optional.

The recipe uses two small zucchini (about 500 g), one egg, 3–4 tablespoons of plain flour, a drizzle of olive oil for the pan, and basic seasoning of salt and pepper.