Panfried zucchini with roast garlic dressing and capers by Fino Seppeltsfield

Pan Fried zucchini with roast garlic dressing and capers

Serves // 4 people


  • 4-6 small zucchini, mixed varieties gives a nice effect
  • 4 zucchini flowers
  • 12 good quality capers (we use Kolophon Capers from the Riverland)
  • Handful of snow pea tendrils
  • Tablespoon picked dill
  • 1 lemon for zest
  • 50 ml olive oil
  • Salt & pepper to taste
  • 1 head of roasted garlic. This will need to be prepared in advance, pop a whole head of garlic in the oven & roast on low until soft.

For the roast garlic dressing:

Using a pestle & mortar squeeze the garlic from the skin & mix with the olive oil, season with salt to taste


Cut the zucchini lengthwise into halves or quarters. Heat some olive oil in a heavy based skillet & pan fry on a medium heat, cut side down until nicely golden & just cooked.

Toss in a bowl with the roast garlic dressing, capers, dill & snow pea tendrils.

Gently tear the zucchini flowers & mix through, add salt & pepper to taste.

Arrange on a plate & finish with freshly grated lemon zest.


Like the sound of this recipe? Check out further recipes by Fino at Seppeltsfield:

Charred broccoli and lentils with preserved lemon and salted ricotta

Green pea falafel, hommus and vegetables

Sam Smith of Fino Seppeltsfield