With crispy edges and infused with savory seasonings, sautéed zucchini is the proper fast facet 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 cook dinner in simply quarter-hour or much less. Use that backyard bounty of zucchini very quickly!
- Endlessly versatile zucchini will 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 primary dishes like salmon, chicken, or steak.
- A double batch will be loved all week lengthy as a facet or addition to a casserole or on toast.
What You’ll Want For Sauteed Zucchini
Zucchini: Search for agency, waxy zucchini with none delicate spots or blemishes. Combine it up and add some yellow squash for colour. If utilizing additional 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 will also be peeled in case you’d like.
Seasonings: Swap out the olive oil for bacon grease. Different taste profiles to attempt are Italian and lemon pepper.
Variations: Hold seasonings easy with gentle zucchini. Attempt add-ins like pink onions, diced tomatoes, sliced mushrooms, or bell peppers. Even a bag of combined frozen vegetable medley will work, simply add a couple of minutes to the cooking time in Step 2 of the recipe under. For an additional taste increase, sprinkle with parmesan earlier than serving.
Find out how to Make Sautéed Zucchini
With crispy edges and many seasonings, sautéed zucchini is the proper fast facet dish.
- Season thick-sliced zucchini as directed within the recipe under and sauté in olive oil.
- Push the zucchini to the facet of the pan and add garlic and butter to the opposite facet.
- As soon as aromatic, toss all of it collectively and cook dinner till the zucchini si browned.
Season to style earlier than serving.
Professional Suggestions
- We discover that ½-inch slices give the perfect texture, however in case you want 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 perimeters.
- Freeze cooled zucchini in zippered luggage for as much as a month. NOTE: On account of its excessive water content material, zucchini will lose its firmness as soon as thawed, however it’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.
Stop your display screen 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 cook dinner 3-4 minutes or till tender-crisp.
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Transfer the zucchini to at least one facet of the pan and add butter and garlic to the opposite and cook dinner briefly. Mix and cook dinner till zucchini is tender, about 2 minutes extra.
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Season with salt & pepper to style.
- If utilizing additional massive backyard zucchini with robust seeds, slice in half lengthwise and scoop out the seeds with a spoon.
- Reduce into ¾-inch slices in case you want firmer zucchini or crispier edges.
- For a deeper taste, add a sprinkle of parmesan cheese earlier than serving if desired.
- Leftovers will 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
Vitamin info supplied is an estimate and can fluctuate based mostly on cooking strategies and types of substances used.
Course Dinner, Aspect Dish
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