With crispy edges and infused with savory seasonings, sautéed zucchini is the right fast aspect to any dish!
Low-carb and low-calorie zucchini squash rounds are sautéed in garlic butter and basil and prepared in minutes!
- It’s extremely fast to prep and prepare dinner in simply quarter-hour or much less. Use that backyard bounty of zucchini very quickly!
- Endlessly versatile zucchini may be seasoned in myriad methods to match the menu.
- Low-cal and low-carb zucchini has a light and nutty taste that makes it so widespread with principal dishes like salmon, chicken, or steak.
- A double batch may be loved all week lengthy as a aspect or addition to a casserole or on toast.
What You’ll Want For Sauteed Zucchini
Zucchini: Search for agency, waxy zucchini with none gentle spots or blemishes. Combine it up and add some yellow squash for shade. If utilizing further massive zucchini, slice in half and scoop out the robust seeds earlier than slicing into half moons. Additional massive zucchini can generally have robust pores and skin, so it may also be peeled should you’d like.
Seasonings: Swap out the olive oil for bacon grease. Different taste profiles to strive are Italian and lemon pepper.
Variations: Hold seasonings easy with gentle zucchini. Strive add-ins like purple onions, diced tomatoes, sliced mushrooms, or bell peppers. Even a bag of blended frozen vegetable medley will work, simply add a couple of minutes to the cooking time in Step 2 of the recipe beneath. For an additional taste increase, sprinkle with parmesan earlier than serving.
The right way to Make Sautéed Zucchini
With crispy edges and plenty of seasonings, sautéed zucchini is the right fast aspect dish.
- Season thick-sliced zucchini as directed within the recipe beneath and sauté in olive oil.
- Push the zucchini to the aspect of the pan and add garlic and butter to the opposite aspect.
- As soon as aromatic, toss all of it collectively and prepare dinner till the zucchini si browned.
Season to style earlier than serving.
Professional Ideas
- We discover that ½-inch slices give the most effective texture, however should you choose even crispier, browned edges, slice into thicker rounds so they’ll maintain as much as the additional cooking time.
- Use a big sufficient skillet to keep away from over-crowding and forestall the zucchini from steaming as a substitute of browning.
Storing Sautéed Zucchini
- Hold leftover sautéed zucchini in a lined container within the fridge for as much as 4 days. Reheat parts in a dry skillet to crisp up the sides.
- Freeze cooled zucchini in zippered luggage for as much as a month. NOTE: As a result of its excessive water content material, zucchini will lose its firmness as soon as thawed, but it surely’s good for soup or a frittata!
Let’s Use That Additional Backyard Zucchini!
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Sautéed Zucchini
Gentle zucchini good points savory taste with butter, garlic, herbs, & seasonings.
Forestall your display from going darkish
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Slice zucchini to ½-inch thickness.
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Warmth olive oil in a 12-inch skillet over medium-high warmth. Toss zucchini with oil, basil, salt & pepper.
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Add seasoned zucchini and prepare dinner 3-4 minutes or till tender-crisp.
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Transfer the zucchini to 1 aspect of the pan and add butter and garlic to the opposite and prepare dinner briefly. Mix and prepare dinner till zucchini is tender, about 2 minutes extra.
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Season with salt & pepper to style.
- If utilizing further massive backyard zucchini with robust seeds, slice in half lengthwise and scoop out the seeds with a spoon.
- Lower into ¾-inch slices should you choose firmer zucchini or crispier edges.
- For a deeper taste, add a sprinkle of parmesan cheese earlier than serving if desired.
- Leftovers may be saved in an hermetic container within the fridge for as much as 3-4 days, or within the freezer for as much as one month.
Energy: 75 | Carbohydrates: 4g | Protein: 1g | Fats: 7g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.1g | Ldl cholesterol: 8mg | Sodium: 321mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 0.5mg
Diet data supplied is an estimate and can differ primarily based on cooking strategies and types of substances used.
Course Dinner, Aspect Dish
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