Sautéed Zucchini

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Tender, garlicky sautéed zucchini is the fifteen minute side dish you'll make all summer long—especially if you have zucchini growing in your garden! It's easy as can be and goes with just about any main dish.

Prep Time5

Cook Time10

Total Time15

Course: Side Dish, Sides & Vegetables

Cuisine: American

Diet: Vegan

Servings: servings

Author: Rachel Gurk

Ingredients

1 tablespoon olive oil
2 medium zucchini, about 1 pound (any type of tender-skinned summer squash can be used)
1 clove garlic, minced (more if desired)
¼ teaspoon dried oregano (fresh herbs are great, too)
¼ teaspoon dried thyme
¼ teaspoon kosher salt, or to taste
⅛ teaspoon coarse ground black pepper, or to taste
1 tablespoon chopped fresh parsley, for garnish (optional)
2 tablespoons shredded or grated Parmesan cheese, for serving (optional)
lemon wedges, for serving (optional)

Instructions

Wash the zucchini, trim, and slice into ¼ -inch rounds or half-moons, depending on your preference and the thickness of the zucchini.
2 medium zucchini, about 1 pound
In a large skillet, heat olive oil over medium-high heat.
1 tablespoon olive oil
When pan is hot, add the sliced zucchini to the skillet, stir to coat with oil, and then spread the slices into a single layer (as much as possible). Allow them to cook undisturbed for 3 minutes to develop a golden color.
Sprinkle oregano, thyme, salt, and black pepper over the zucchini. Toss the zucchini to coat evenly with the seasonings.
¼ teaspoon dried oregano, ¼ teaspoon dried thyme, ¼ teaspoon kosher salt, or to taste, ⅛ teaspoon coarse ground black pepper, or to taste
Continue sautéing the zucchini for an additional 4 to 5 minutes, stirring occasionally, or until the slices are tender but still have a slight crunch. Near the end of the cooking time (about 1 minute before the zucchini is done), add garlic and finish cooking, stirring.
1 clove garlic, minced
Taste the zucchini and adjust the seasoning if needed.
Transfer the sautéed zucchini to a serving dish. Garnish with fresh chopped parsley, a sprinkle of grated Parmesan cheese, and/or a squeeze of lemon, if desired.
1 tablespoon chopped fresh parsley, for garnish, lemon wedges, for serving, 2 tablespoons shredded or grated Parmesan cheese, for serving

Notes

Nutrition information does not include optional Parmesan cheese or lemon juice.
Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave. You can also eat the zucchini cold or room temperature.
Not-quite-breaded zucchini: In a separate skillet, toast panko or homemade bread crumbs in olive oil. Season to taste with salt and pepper, then sprinkle the bread crumbs over the zucchini immediately before serving.

Nutrition

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