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Pan-Seared Zucchini and Cremini with Parmesan–Pork Rind Crumb

4 servings · 3.1 g net carbs

3.1g Net carbs 9.9g Fat 8.7g Protein 139.2 kcal
Pan-Seared Zucchini and Cremini with Parmesan–Pork Rind Crumb

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 12 min  ·  cook 12 min  ·  total 24 min  ·  difficulty medium

Pan-seared zucchini and cremini mushrooms are sautéed in butter and olive oil until edges caramelize, then finished with lemon juice and garlic. A separate toasted pork rind and parmesan crumb provides a crunchy, salty contrast to the tender vegetables. The pan sauce forms from the skillet drippings and lemon, and chopped parsley folded in at the end adds fresh brightness. Vegetables keep a slight exterior crisp from the high-heat sear and the pork rind crumb stays crunchy when scattered over the dish just before serving.

Ingredients

  • zucchiniBaby, Squash, zucchini, raw
    250 g
  • cremini mushroomsMushroom, Crimini
    150 g
  • pork rindsSnacks, Pork skins, plain
    25 g
  • parmesan cheeseCheese, Parmesan, hard
    20 g
  • butterButter, Salted
    20 g
  • olive oil
    10 ml
  • garlicGarlic, Raw
    8 g
  • lemon juiceLemon juice, Raw
    10 ml
  • parsley
    8 g
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 12-inch skillet

Method

  1. Place pork rinds in a sturdy sealed bag and crush with a heavy pan until coarse crumbs form, or pulse briefly in a processor. Heat a dry 12-inch skillet over medium heat, add the crushed pork rinds and toast, stirring, 2 to 3 minutes until fragrant and slightly browned; transfer to a bowl and stir in grated parmesan cheese while still warm, then set aside.
  2. Trim zucchini ends and slice into 5 mm rounds; wipe mushrooms clean and halve larger caps so pieces are uniform. Mince garlic and chop parsley; measure lemon juice and set nearby.
  3. Heat the same 12-inch skillet over medium-high heat and add butter and olive oil. When butter foams, add zucchini in a single layer and sear undisturbed 2 minutes to develop color, then add mushrooms and continue to cook, stirring occasionally, 4 to 6 minutes more until both have golden edges and reduced moisture.
  4. Push vegetables to the side of the skillet, add minced garlic to the hot fat and cook 30 seconds until aromatic, then stir everything together and pour in lemon juice, scraping any browned bits from the pan to form a quick sauce. Season with salt and black pepper, taste and adjust.
  5. Remove skillet from heat, fold in chopped parsley, transfer vegetables to a warm platter, and scatter the warm pork rind–parmesan crumb evenly over the top. Serve immediately so the crumb remains crisp.
Place pork rinds in a sturdy sealed bag and crush with a heavy pan until coarse crumbs form, or pulse briefly in a processor. Heat a dry 12-inch skillet over medium heat, add the crushed pork rinds and toast, stirring, 2 to 3 minutes until fragrant and slightly browned; transfer to a bowl and stir in grated parmesan cheese while still warm, then set aside.

Tips

Pro tip

  • Salt the zucchini lightly and let it rest 5 minutes, then pat dry to improve browning.
  • Crush pork rinds in a sealed bag with a heavy pan if a processor is not available.
  • Grate parmesan finely so it melts into the crumbs quickly during toasting.

Frequently asked questions

Can I use almond flour instead of pork rinds for the crumb?
Yes, almond flour can replace pork rinds, but the texture will be softer and less crisp; almond flour browns and forms a nutty crust rather than the airy crunch pork rinds provide, so toast it longer in the skillet to develop color.
What can I use instead of parmesan cheese?
Pecorino romano can be used instead of parmesan; it is saltier and sharper, so reduce added salt by a small amount to balance the dish.
Why did the zucchini turn out watery and not crisp?
Excess moisture prevents browning; slice evenly, salt and let the zucchini rest for 5 minutes to draw out water, then blot dry with a towel before searing over medium-high heat to achieve a crisp edge.
Why is the pork rind crumb soggy after mixing with vegetables?
Pork rind crumb should be toasted and kept separate until plating; if mixed into hot vegetables too early it will absorb moisture — toast the crumbs until fragrant and golden, then sprinkle them over the vegetables just before serving.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

3.1g Net carbs 14% 46% 40%
Net carbs Fat Protein
3.1 gNet carbs
8.7 gProtein
9.9 gFat
1.6 gFiber
139.2Calories

Electrolytes

Na500 mgSodium
K468 mgPotassium
Mg30 mgMagnesium

Minerals

Calcium
85 mg
Iron
0.91 mg
Magnesium
30 mg
Phosphorus
142 mg
Potassium
468 mg
Zinc
0.94 mg
Copper
0.203 mg
Selenium
9.9 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
0.0 µg
Vitamin E
—
Vitamin K
—
Thiamin (B1)
0.040 mg
Riboflavin (B2)
0.261 mg
Niacin (B3)
2.17 mg
Pantothenic acid (B5)
—
Vitamin B6
0.163 mg
Folate
—
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

126.1 g per serving

8 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.