Description
This sautéed zucchini recipe is a quick and flavorful side dish that is perfect for busy weeknights. It features tender zucchini cooked in olive oil or butter with garlic, seasoned with sea salt and black pepper, and brightened with a squeeze of lemon juice. Optional red pepper flakes add a hint of spice, while fresh parsley and freshly grated Parmesan cheese provide a delicious finishing touch.
Ingredients
Main Ingredients
- 1½ tablespoons extra-virgin olive oil or unsalted butter
- 1½ pounds zucchini (about 3 medium), sliced into ½-inch rounds or half-moons
- 2 garlic cloves, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
Optional Garnishes
- Lemon wedge, for squeezing
- Red pepper flakes, optional
- Chopped fresh parsley, for garnish
- Freshly grated Parmesan cheese, for serving, optional
Instructions
- Heat the oil: Heat the olive oil or butter in a large skillet over medium-high heat until shimmering.
- Cook zucchini: Add the zucchini slices in as much of a single layer as possible. Let cook without stirring for 3 to 4 minutes until the bottom is browned.
- Add garlic and season: Stir in the chopped garlic, sea salt, and several grinds of black pepper. Continue cooking, stirring occasionally, for 5 to 8 minutes until the zucchini is tender and browned in spots.
- Finish with lemon and seasoning: Squeeze fresh lemon juice over the zucchini. Adjust salt and pepper to taste.
- Serve: Sprinkle with optional red pepper flakes and chopped fresh parsley. Serve with freshly grated Parmesan cheese if desired.
Notes
- For best flavor, do not overcrowd the pan to allow the zucchini to brown properly.
- Use fresh garlic for the best aromatic flavor.
- Parmesan adds a rich, salty finish but can be omitted for a lighter dish.
- Red pepper flakes add a nice heat but are optional based on preference.
- Serve immediately for best texture and flavor.
