Sautéed Zucchini

Sautéed zucchini is a quick and familiar vegetable dish that can be enjoyed year-round. It’s a versatile and delicious way to prepare zucchini, and you can customize the flavors to your liking. Here’s a simple recipe and some variations for you to try:

MAKES: 4 servings

TIME: 20 minutes

INGREDIENTS:

• 3 tablespoons butter or extra virgin olive oil
• 1 tablespoon minced garlic
• 1 1/2 pounds zucchini, sliced crosswise
• Salt and freshly ground black pepper
• 2 teaspoons freshly squeezed lemon juice, or to taste
• Chopped fresh parsley leaves for garnish

INSTRUCTIONS:

1. In a skillet over medium heat, melt the butter or heat the olive oil. Add the minced garlic and sauté until it sizzles.
2. Add the sliced zucchini to the skillet, and season with salt and black pepper. Cook, turning occasionally, until the zucchini pieces are tender to your liking. This will take anywhere from 5 to 15 minutes.
3. Just before serving, sprinkle the sautéed zucchini with freshly squeezed lemon juice. Taste and adjust the seasoning as needed.
4. Garnish the dish with chopped fresh parsley leaves and serve.

VARIATIONS:

• Grated or Diced Zucchini: Instead of slicing the zucchini, you can grate it or chop it into small dice. This will reduce the cooking time and give the dish a different texture.
• Golden Seared Zucchini: Increase the heat to medium-high and sear the zucchini until it turns golden brown before stirring. This will add a nice caramelized flavor to the dish.
• Different Aromatics: Instead of using garlic, you can use minced red onion, ginger, or shallot for a different flavor profile.
• Sesame Zucchini: Substitute a mixture of 2 tablespoons dark sesame oil and 1 tablespoon neutral oil (like grapeseed or corn) for the butter or olive oil. Garnish with chopped fresh cilantro or sliced scallions instead of parsley.
• Herb Variations: Experiment with different herbs to add a unique touch to your sautéed zucchini. Fresh mint, dill, and basil are excellent choices to try.

TIPS:

• Use fresh and firm zucchini for the best results in this dish. Avoid using overly large or soft zucchini, as they may become mushy when cooked.
• To save time, you can slice the zucchini in advance and store it in an airtight container in the refrigerator until you’re ready to cook.
• If you prefer a lighter version, you can sauté the zucchini in a combination of olive oil and vegetable broth or water instead of using butter.
• Don’t overcook the zucchini; it’s best to cook until it’s just tender. Overcooking can result in a mushy texture and loss of flavor.
• Feel free to add other vegetables or ingredients to the sautéed zucchini for added variety. Chopped bell peppers, cherry tomatoes, or sliced mushrooms are excellent additions.
• If you like a bit of heat, consider adding a pinch of red pepper flakes or a dash of hot sauce to the sautéed zucchini.
• Serve the sautéed zucchini as a side dish with grilled meats, fish, or as a topping for pasta dishes.
• Leftover sautéed zucchini can be refrigerated and enjoyed the next day. You can reheat it in the microwave or toss it into salads or sandwiches for added flavor and nutrition.
• Experiment with different herbs and spices to suit your taste preferences. Fresh thyme, rosemary, or oregano can add a delightful herbal twist to the dish.
• Don’t overcrowd the skillet when cooking the zucchini. Cook it in batches if necessary to ensure even cooking and proper browning.
• For an extra touch of indulgence, sprinkle some grated Parmesan or Pecorino Romano cheese over the sautéed zucchini just before serving. It adds a delightful umami flavor to the dish.

Enjoy your sautéed zucchini as a delightful side dish or pair it with your favorite main course. It’s a versatile and tasty way to enjoy this nutritious vegetable.