The sauteed zucchini is a tasty, easy, and delicious side dish that can be prepared in minutes and pairs perfectly with meat and fish.
In addition to being served as a side dish, they can also be used as a pasta topping. Just add some pancetta, speck, or guanciale to create a flavorful and appetizing first course like the pasta with zucchini and pancetta.
The zucchini in a pan can be prepared in many different versions, each one more delicious than the last. You just need to replace the garlic with shallots or onions, or the parsley with other herbs of your choice, and each time you will bring a different great side dish to the table.
How to get crispy and flavorful zucchini?
To avoid soft, soggy, and tasteless zucchini, you should sauté them over high heat in a large pan without adding water or covering them. This way, the zucchini will not lose the liquid they contain, and the outer part will become slightly crispy. The thickness of the vegetables is also very important, avoid slicing them too thinly or they may burn.
Try other recipes with zucchini:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Spring, Summer, and Autumn
- Energy 76.29 (Kcal)
- Carbohydrates 3.94 (g) of which sugars 0.02 (g)
- Proteins 3.08 (g)
- Fat 6.40 (g) of which saturated 0.94 (g)of which unsaturated 0.23 (g)
- Fibers 1.30 (g)
- Sodium 285.98 (mg)
Indicative values for a portion of 100 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
Today I’m giving you the classic version, but you can easily make modifications; if you don’t like garlic, you can replace it with onion or shallot, and parsley can be replaced with other aromatic herbs like mint, basil, or thyme.
- 1.32 lbs zucchini
- 4 tbsps extra virgin olive oil
- 2 cloves garlic
- 2 tbsps parsley (freshly chopped)
- to taste salt
- to taste pepper
Tools
- 1 Frying pan large
- 1 Cutting board
- 1 Knife well-sharpened kitchen knife or mandoline
Procedure
Wash the zucchini very well, remove the ends, and cut them into 1/8 inch thick slices.
Wash the parsley, remove the stems, and chop it finely.
Peel the garlic, cut the cloves in half, and remove the inner sprout, if present.
Brown the garlic cloves with the oil in the pan over not too high heat, being careful not to burn them, or they will ruin the preparation.
As soon as they are slightly golden, remove them and add the sliced zucchini. Sauté them for 8 minutes over medium heat, stirring often; they will become slightly crispy without losing their vegetable water.
When the zucchini has reached the desired doneness (8 minutes is more than sufficient for me), turn off the heat. Season with salt and pepper. Add the chopped parsley and mix.
The sauteed zucchini is ready to serve.
Advice
Storage
You can store the sauteed zucchini in the refrigerator for 3/4 days.
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