I didn’t know whether to post this recipe or not, because I can’t even call it “a recipe.” The fact is, however, that this is the only way I can get my son to eat zucchini. That’s why I thought that maybe many other moms could be interested in my very simple and quick zucchini side dish. A really quick recipe that is prepared in no time and, to be honest, it’s really excellent! Plus it’s LIGHT and that’s always a plus!
Other zucchini side dishes that might interest you:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for the zucchini side dish
I did not specify the quantities of the ingredients because they are not necessary. Nothing needs to be weighed. Proceed “by eye” based on how much zucchini you want to prepare. Estimate (roughly) one zucchini per person.
- zucchini
- water
- parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- Mandoline
- 1 Pan
Preparation of the zucchini side dish
Wash the zucchini, trim them, and pat them dry with a paper towel. Then slice them thinly with a mandoline.
In a pan, heat a couple of tablespoons of oil and a couple of water, then add the sliced zucchini. Cook them over medium heat for a few minutes, then lightly salt and pepper them (since they are so thin, they cook very quickly). Stir them occasionally, being careful not to break them. They must remain crunchy and NOT mushy.
At this point, the zucchini side dish is ready. Turn off the heat and season with some chopped parsley. For a richer variant, you can also consider sautéing some shallots before adding the zucchini. Serve the zucchini side dish hot or at room temperature (I prefer it hot). Enjoy! Paola
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