Sautéed Grated Zucchini is a really quick dish to prepare: in half an hour you’ll get a truly tasty side dish with very few ingredients: garlic and oil. Depending on your taste, you can also enrich them with a pinch of pepper or chili. As for me, preferring them more delicate, I always add some fresh mint leaves or Roman mint. I made this recipe with Roman zucchini, primarily because living in Rome, I mostly find these. But the primary reason is that they are firmer, less watery, and with a sweet and strong flavor. Cooked in this way, they are also excellent for fillings, especially those for sandwiches: try them paired with soft, spreadable cheeses as they become very delicious.
If you like zucchini, then you must not miss the following recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stove
- Cuisine: Italian
Ingredients
- 2.2 lbs Roman zucchini
- 1 clove garlic
- 4 tbsps extra virgin olive oil
- to taste salt and chili
- to taste mint or Roman mint
Tools
- Grater
- Bowl
- Pan
How to Prepare Sautéed Grated Zucchini
First, organize your workspace with all ingredients already measured, so you have everything at hand.
Peel two garlic cloves, chop them into pieces, and place them in a small bowl.
Clean, wash, and dry the zucchini to remove excess water, and grate them using the larger holes of your grater.
Sauté the garlic in a non-stick pan along with four tablespoons of olive oil, and some chili if you like.
At this point, add the grated zucchini, but only after squeezing them a bit to avoid too much water in the pan, which could make them boil instead of sauté.
Adjust the salt and mix well.
Cook over medium-high heat for about twenty minutes, always stirring to prevent them from sticking to the pan and burning.
After this time, turn off the heat and place them on a serving dish.
Serve your Sautéed Grated Zucchini, either piping hot or at room temperature. They are also excellent for making delicious sandwiches.
Tips, Variations, and Storage:
You can store them for a few days, but obviously in the refrigerator and in a glass or ceramic container with an airtight seal.
If you don’t like zucchini, try the same procedure with carrots; they will still be exceptional.
I prefer Roman zucchini, but if you can’t find them, you can also prepare this recipe with other types.
I prefer Roman zucchini, but if you can’t find them, you can also prepare this recipe with other types.
