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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
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.
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.
extra-virgin olive oil
cloves garlic, minced
large zucchini, cut into rounds
dried oregano
Kosher salt
Freshly ground black pepper
Pinch of crushed red pepper flakes
freshly grated Parmesan
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