Sautéed Zucchini

During hot summer days, I can’t get enough of sides that are fast, fresh, and satisfyingly simple. If I need a side dish to go with practically any summer dinner, I turn to this sautéed zucchini. This versatile summer ingredient can take to practically any seasoning, and is ready in under 30 minutes—what more could you ask for? The zucchini slightly caramelizes in the cast-iron pan, making for a delicious, flavor-packed side that I love to pair with countless mains. Here’s how to make it the best it can be:

What People Are Saying:
“This thing is one of the best zucchini servings I have ever had. I love it!!!!” - OrangePalmtree

How To Make Sautéed Zucchini

INGREDIENTS

• Extra-Virgin Olive Oil: Use your favorite extra-virgin olive oil, or check out our list of the best (and worst!) olive oil brands for inspo.
• Garlic: Garlic is a flavor powerhouse, and two cloves will add heaps of savory flavor to our zucchini. Make sure to only cook it for around 30 seconds, or you’ll risk burning it before adding your zucchini.
• Zucchini: It’s truly up to you if you’d prefer to peel your zucchini or not. Zucchini skin is edible and softens while cooking, so there’s no need to peel it. Just be sure to rinse and dry your zucchini before using.
• Oregano, Red Pepper Flakes & Parmesan: I went simple with the seasonings for this side, using only dried oregano, red pepper flakes, and freshly grated Parmesan in addition to salt and pepper. I love this combination of simple, classic flavors, but you can really season your zucchini however you please! Choose a combination of your favorite seasonings and dried herbs, or leave off the Parm if you’re looking to make this a vegan side.

STEP-BY-STEP INSTRUCTIONS

After slicing your zucchini, heat your oil in a large skillet over medium heat. Then, add your garlic, and cook until fragrant. This should only take around 30 seconds, and make sure to stir while cooking to prevent burning.

Add your zucchini rounds, and season with the oregano. Cook until the zucchini is tender—around 10 minutes—then season with salt, pepper, and red pepper flakes. Stir to combine, then add the freshly grated Parmesan (don’t be shy here) and serve.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• How do I keep zucchini from getting soggy? Although zucchini has a lot of water, it can crisp up! The key is to work with a hot pan, and to leave the zucchini undisturbed on each side to allow the zucchini to sear. Working with a hot pan is key and giving the zucchini undisturbed time on each side will let the zucchini sear.

Storage

This side is best the day of, but if you have any leftovers, store in an airtight container in the fridge for around 3 days.