Crunchy Parmesan-Crusted Cod + Zucchini Skillet

Looking for a protein‑rich dinner that’s quick and delicious? This crispy parmesan‑crusted cod skillet with tender zucchini offers a burst of flavor in just 30 minutes. It’s a healthy, satisfying meal that’s perfect for busy weeknights.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 4 cod fillets (6 oz each)
• 1 cup grated Parmesan cheese (1/2 cup for coating, 1/2 cup for topping)
• 1/4 cup all‑purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• Salt and pepper, to taste
• 3 tbsp olive oil (divided)
• 3 medium zucchinis, sliced into half‑moons
• 2 cloves garlic, minced
• 1 tbsp lemon zest
• 2 tbsp capers (optional)
• 2 tbsp chopped fresh parsley
• Lemon wedges, for serving

Instructions

1. In a shallow dish, whisk together flour, 1/2 cup Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
2. Pat cod fillets dry and coat each side in the flour mixture, shaking off excess.
3. Heat 1 tablespoon olive oil in a large skillet over medium‑high heat; add cod fillets and cook 3‑4 minutes per side until golden and cooked through. Transfer to a plate.
4. In the same skillet, add the remaining 2 tbsp olive oil and sauté zucchini halves for 3 minutes, until just tender.
5. Add minced garlic, lemon zest, and capers to the zucchini; cook another minute until fragrant.
6. Return cod to the skillet, nestling the fillets among the zucchini.
7. Sprinkle remaining Parmesan over the cod and let it melt for 1 minute, then drizzle fresh lemon juice if desired.
8. Top with chopped parsley, slice lemon wedges on the side, and serve immediately.

Chef's Note

For crisper coating, replace regular flour with a mix of all‑purpose flour and a tablespoon of panko breadcrumbs—just make sure the extra texture doesn’t overpower the Parmesan flavor.

Make-Ahead Tips

Cook the zucchini first and store separate from cod. Assemble and cook just before serving. Leftovers keep well chilled for up to 2 days.

Substitutions

Replace cod with tilapia or mahi‑mahi for a slightly different flavor. Use whole‑grain or almond flour for a gluten‑free option.