Sauteed zucchini, the quick and light summer side dish, great to eat both hot and cold. They are a wonderful base recipe for seasoning pasta, even blended, for a good zucchini pesto, or zucchini cream, or to enrich our summer salads, pasta, rice, or even vegetables or legumes, with the addition of canned tuna or salmon, even smoked. In short, very versatile zucchinis, extremely easy to prepare in just a few minutes. No need to stand in front of the stove for hours; it takes just 10 minutes, and they are ready for all our needs. If you like, you can add a couple of cherry tomatoes halfway through cooking.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for sauteed zucchini
- 1 zucchini
- 1 clove garlic
- to taste salt
- to taste olive oil
- to taste thyme
Tools for preparing sauteed zucchini
- 1 Cutting board
- 1 Knife
- 1 Pan
- 1 Wooden spoon
Steps to prepare sauteed zucchini
Wash the zucchini, one per person. Remove the ends, cut in half lengthwise, and then slice, trying to make all slices the same thickness, about 1/4 inch.
Put a small amount of olive oil in the pan, about 1 tablespoon, just enough to coat the bottom of the non-stick pan.
Add a garlic clove in its skin to the pan, briefly heat the pan without burning it, and add the zucchini.
Lightly salt, stir quickly, and cover. Cook on medium heat for about 5-10 minutes; 5 minutes is enough for a small quantity, if you make more, it may take a few more minutes. Naturally, adjust the oil, garlic, and salt accordingly.
If necessary, stir quickly during cooking. When the zucchini is tender, you can remove it from the pan, and when the heat is off, you can add some thyme or other herbs like oregano, mint, basil, parsley, depending on the flavor you want to give to the zucchini. I added a bit of thyme.
