Sautéed Zucchini

Sautéed Zucchini

Tender-crisp zucchini slices cooked quickly in olive oil until golden at the edges.

Total 20 min Makes 4 servings Calories 120/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

Thin zucchini rounds get a quick sear in hot olive oil with garlic, producing lightly browned edges while the centers stay tender. A simple side dish ready in under 15 minutes, it pairs well with grilled meats, pasta, or a weeknight dinner needing a fast vegetable.

Ingredients

  • 2 pounds zucchini, sliced into 1/4-inch rounds
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons grated Parmesan cheese

Method

  1. Wash the zucchini and trim the ends, then slice into 1/4-inch rounds.

  2. Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  3. Add the zucchini rounds in a single layer, working in batches if needed, and cook without stirring for 2 to 3 minutes until the undersides are golden.

  4. Flip the zucchini and cook another 2 to 3 minutes until the second side is golden and the slices are tender-crisp.

  5. Add the minced garlic, salt, and pepper, and sauté for 30 to 45 seconds until the garlic is fragrant.

  6. Remove from heat and stir in the lemon juice and parsley.

  7. Transfer to a serving dish, sprinkle with Parmesan cheese, and serve warm.

Rate this recipe

★ 3.3 (1)

Sautéed Zucchini

Thin zucchini rounds get a quick sear in hot olive oil with garlic, producing lightly browned edges while the centers stay tender. A simple side dish ready in under 15 minutes, it pairs well with grilled meats, pasta, or a weeknight dinner needing a fast vegetable.

20 min 4 servings 120 cal

Ingredients

  • 2 pounds zucchini, sliced into 1/4-inch rounds
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons grated Parmesan cheese

Method

  1. 1

    Wash the zucchini and trim the ends, then slice into 1/4-inch rounds.

  2. 2

    Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

  3. 3

    Add the zucchini rounds in a single layer, working in batches if needed, and cook without stirring for 2 to 3 minutes until the undersides are golden.

  4. 4

    Flip the zucchini and cook another 2 to 3 minutes until the second side is golden and the slices are tender-crisp.

  5. 5

    Add the minced garlic, salt, and pepper, and sauté for 30 to 45 seconds until the garlic is fragrant.

  6. 6

    Remove from heat and stir in the lemon juice and parsley.

  7. 7

    Transfer to a serving dish, sprinkle with Parmesan cheese, and serve warm.