Zucchini is the must-have of summer, cooked in many ways and also great for main dishes with surf and turf combinations. These Sautéed Zucchini are an easy and quick side dish that can be served with meat or fish . . . let’s say they go well with everything.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 97.02 (Kcal)
- Carbohydrates 8.44 (g) of which sugars 0.00 (g)
- Proteins 7.36 (g)
- Fat 5.75 (g) of which saturated 0.89 (g)of which unsaturated 0.54 (g)
- Fibers 2.99 (g)
- Sodium 589.52 (mg)
Indicative values for a portion of 166 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 zucchini
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- A few sprigs parsley
- 0.5 tsp fine salt
Tools
This recipe contains IconA affiliate links
- Kitchen Scale
- Cutting Board
- Frying Pan
- Wooden Spoon
Steps
Trim the zucchini by removing the ends, wash and dry them. Preserve the flowers if still fresh, they can be used for other recipes. Cut them in half lengthwise and then into not too thin pieces (they can also be sliced into rounds). In the pan, pour the oil and add the garlic cloves, turn on the heat and add the chopped zucchini. Stir and let cook over medium heat, not too high, and with a lid for about 8 minutes, stirring gently every now and then and ensuring they don’t burn.
After 8 minutes, the zucchini will be ready, nicely colored, and firm. They should not fall apart. Remove the garlic, add the chopped parsley, and salt. The side dish is ready to be served hot or warm.
