Easy and Quick Skillet Zucchini Ready in 15 Minutes: a Fast, Healthy and Fragrant Side Dish:
When I have a few zucchinis in the fridge and not much desire to stand at the stove but still want something tasty, I love to make this recipe. Easy, quick and light, and even if my son gives me a funny look, he always eats half of them.
My grandmother used to make them often in summer; I make them when I want something simple but with a homey aroma. And yes, they always make me crave a good bruschetta with zucchini.
SEE ALSO:
- Lentil and Zucchini Soup (Summer) to Eat Even Cold: the Unexpected Summer Comfort Food!
- Recipe: Baked Stuffed Zucchini with Meat – With and Without Thermomix
- Sweet Zucchini Muffins: Easy and Quick Recipe With and Without Thermomix for a Perfect Result
- Trombetta Zucchini with Beans: the Simple, Fragrant, Homemade Recipe
- Difficulty: Easy
- Cost: Low-cost
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Fall
Skillet Zucchini Ingredients
Few and simple: what you find in the fridge when you think you have nothing. Enough to make a tasty side dish without complications.
- 3 pcs zucchini
- 1 clove garlic
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 sprig basil (sprig)
- as needed water
If you love sautéed vegetables, also try my Savory Pie with Broccoli Rabe
Tools
Few tools to make this tasty recipe at its best.
- 1 mandoline
Do you like creamy vegetables? Try my Creamy Broccoli Pasta !
Steps to Make Skillet Zucchini
Simple and flavorful, here’s how to prepare these zucchinis:
1. Wash, dry and trim the zucchinis, then slice them into rounds.
2. Put them in a skillet with a drizzle of oil, the garlic and a pinch of salt.
3. Add the zucchinis, adjust the salt, add chopped fresh basil and a little water.
4. Cover and cook for 10–12 minutes.
5. Remove the garlic and serve.
If you have 15 minutes and a skillet, that’s all you need. If you add a little grated cheese… I swear everyone will like them.
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Storage: Keep in the fridge for 2-3 days. Great also cold, like a “zucchini survivor edition.”
Notes: If you want to go fancy, add a handful of toasted pine nuts or a drizzle of lemon.
Serving: With light mains, inside a flatbread, or on top of a bruschetta. Or eaten straight from the skillet, no plates. Because you’re an adult and you can.
Easy and Quick Skillet Zucchini Ready in 15 Minutes: a Fast, Healthy and Fragrant Side Dish
FAQ (Questions and Answers)
Can I add cheese?
Of course. Parmesan, crumbled feta, or smoked scamorza. More bonus for you.
Can I prepare them in advance?
Yes, skillet zucchinis can be prepared in advance and stored in the fridge for 2-3 days in an airtight container. Before serving, you can warm them slightly or enjoy them at room temperature.
