Sautéed Zucchini
This easy Sautéed Zucchini recipe is healthy, tasty and so simple! All you need is just 5 ingredients and 10 minutes for the perfect summer side dish.
Servings: 6 servings (as a side)
Calories: 47kcal
Ingredients
- 2 lbs zucchini
- 1 tbsp avocado or olive oil for frying
- 1/2 tsp salt
- Ground black pepper to taste
- 1-2 garlic cloves grated
- 2 tbsp dill, basil or Italian parsley finely chopped
- Parmesan cheese to taste
Instructions
- Chop garden or farmer's market large zucchini into 1/2 inch thick cubes or quarter moons. If zucchini is medium size, half moons are perfect. And baby zucchini could be sliced into rounds.
- Preheat large ceramic non-stick skillet with tall sides on high heat and then swirl oil. Add zucchini, salt and pepper.
- Cook for 3 minutes, stirring maximum 2 times. Let zucchini touch the hot skillet surface for at least a minute to really get that sear. Don't stir constantly to avoid pale "steamed" zucchini. And don't stir cooked zucchini to make it mushy too much.
- After zucchini is cooked, sprinkle with herbs and freshly grated garlic. Stir and grate fresh Parmesan cheese on top. Serve warm or cold.
Notes
- Store: Refrigerate covered for up to 2 days. Do not freeze.
- Avoid dry ingredients: Fresh herbs, fresh garlic (not garlic powder), and fresh parmesan (not from a shaker) will have the best results!
- Don’t slice them too thin: The thinner you slice the zucchini, the more likely that they will be soggy.
- Remove from heat: Remember that your zucchini will continue to cook slightly from residual heat.
- Cook in batches: If you want to make a large amount, it's best to cook the zucchini in batches so it can properly brown.
Nutrition
Calories: 47kcal | Carbohydrates: 5g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 206mg | Fiber: 2g | Sugar: 4g