Sautéed Zucchini is a traditional Italian dish. With very few ingredients, you can serve it as a side dish with meat or fish, or use it as a base for other dishes, for example, as a topping for pasta or in a flatbread, along with sliced meats and cheese.
In our house, zucchini is the most appreciated vegetable, I prepare it in a thousand ways and since it is now in season, it is never missing from our fridge.
To save time, I used the mandoline to slice the zucchini all the same size. It’s a tool I find very useful in the kitchen, and I use it often, even when I’m grilling vegetables. If you don’t have one, I recommend it. You can easily cut the vegetables with a regular kitchen knife.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 zucchini
- 1 tablespoon chopped parsley
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- to taste salt
Recommended Tools
- Mandoline
How to Prepare Sautéed Zucchini
Place the oil in a pan and sauté the garlic clove. Wash the zucchini, remove the ends, cut them in half lengthwise, and then into slices. For convenience, I used the mandoline.
Remove the garlic from the pan and add the zucchini, cooking over medium heat with the lid on for 8 minutes. Then add the parsley and continue cooking for a couple more minutes.
Season with salt, turn off the heat, and serve the sautéed zucchini hot.
Your Questions
Can I prepare this dish in advance?
Absolutely, you can store the zucchini in the refrigerator, in an airtight container, for a couple of days and heat it as needed.
