Sauteed Zucchini
Servings: 4 people
- 1 pound of (500 grams) zucchini (2 medium)
- 2 tablespoons extra virgin olive oil
- 1 medium red onion
- 1 clove garlic
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ¾ teaspoon salt (more or less to taste)
- 1 handful flat-leaf parsley
- ½ lemon
- Wash, dry, and trim the ends of 1 pound of zucchini, then slice them into ⅕ inches (½ cm) thin discs.
- Heat up 2 tablespoons extra virgin olive oil in a very large skillet, add 1 medium red onion (finely chopped), and fry on medium heat for 3 minutes, stirring often.
- Add the zucchini, 1 clove garlic (crushed), ¾ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon dried oregano.Stir it to spread the seasoning, and fry the zucchini without moving them on medium-high heat for 2 minutes.
- Stir and turn them around, cover them with a lid, and cook for 2 more minutes.The lid will help the zucchini cook faster, trapping some steam. This way, we won't need to add liquid to the pan. Keep the top on for only 2 minutes.
- Take off the lid, stir, and finish cooking for about 3 to 6 more minutes.Taste and adjust for salt, then when the zucchini is cooked to your liking, add 1 handful flat-leaf parsley (chopped) and the squeezed juice of ½ lemon.
- Serve sautéed zucchini as a tasty side dish, or use them to make other recipes.
Nutrition information is an estimate for 1 serving of sautéed zucchini out of 4 servings.
SERVING SUGGETSIONS
Check out our serving suggestions chapter above for ideas on how to use sautéed zucchini.
TIPS
Tip: You can cut the zucchini into other shapes, such as dice, or spiralize them into zucchini noodles.
Tip: There's no need to peel the zucchini as most nutrients, flavor, and color are in the peel.
Tip: A large pan helps the zucchini cook more evenly and the steam to escape, allowing the zucchini to get tender-crisp without getting mushy. If you don't have a large skillet, cook half of the zucchini.
Tip: sauté means to jump in French. You could try to "jump" the zucchini rocking the pan with a swift movement forth and back, making the zucchini hit the edge of the pan and flip over.
Tip: The exact cooking time depends on how thick your zucchini slices are and how cooked you like them. The more you cook the zucchini, the mushier, softer, and browner they'll get. We'd recommend undercooking them slightly to have bright, green, crisp-tender zucchini. This is important if you use them for other preparations, such as pasta, risotto, or frittata.
MAKE AHEAD & STORAGE
Make ahead: this is not the best recipe to make ahead because the zucchini will get soft and soggy as your reheat them.
Refrigerator: store leftovers in the fridge for 3 to 4 days, best in an airtight container.
Reheat: in the microwave for a minute or on a pan with a drizzle of olive oil.
Freezing: this recipe is not suitable for freezing.
