Zucchini medallions with mozzarella and chili

Zucchini medallions with mozzarella and chili

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 1
Author Connie Veneracion


  • 1 zucchini cut into half-inch medallions
  • 2 tablespoons flour
  • 2 tablespoons olive oil
  • salt
  • pepper
  • 4 to 6 tablespoons tomato sauce store-bought or homemade, your choice
  • thin slices of tomato how many depends on how many zucchini medallions you’ve got
  • slices mushrooms I used canned
  • slices mozzarella
  • 1 finger chili chopped


  • Toss the zucchini with the flour.
  • Heat the olive oil in a pan. Over medium heat, pan fry the zucchini medallions, in a single layer, until the underside is lightly browned. Flip them over and sprinkle with salt and pepper. Continue frying for another minute.
  • Turn off the heat. Smear each zucchini medallion with tomato sauce. Top with a tomato slice then with a slice of mushroom. Sprinkle with salt and pepper. Return the pan on the stove keeping the heat low this time.
  • Top each zucchini medallion with a slice of mozzarella. Cover the pan and cook over low heat until the mozzarella is melted.
  • Using a spoon, scoop out the zucchini medallions and arrange on a plate. Sprinkle with the chopped chili. Serve at once.