I really enjoy pan frying zucchini in a small amount of olive oil with some salt and pepper.
It always turns out tasting great, but it is often times really soggy.
Is there any way to pan fry the zucchini without making it soggy?
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The key to this is really high heat and pan-fry in a single layer, very quickly. The goal is to get that nice brown caramelized surface and barely cook the interior and then get it out of the pan before it starts to seep water. Also, wait to season with salt until it comes out of the pan so it doesn't draw out the water prematurely.
And for any people that likes the taste of the south. Try cutting them in 1/4" slices. Soak them in milk for half an hour, then in another bowl have yellow corn meal. Dip the zucchini in cornmeal mixture and place in a cast iron skillet with just enough olive oil to coat the pan. Make sure pan is hot, test it by putting a drop of water in pan, if you hear a sizzle sound, it's ready. As the gentleman said in latter post, place them in single layer and salt when ready it comes out of the pan. This works great for yellow squash too.....bon apetit!