Simple Sautéed Zucchini (10-Minute Recipe)
What's the best way to cook zucchini to bring out its flavor? One of the simplest and most delicious methods is to sauté it for just a few minutes in a hot pan with olive oil and basic pantry ingredients. Finish it off with fresh lemon zest and a generous grating of parmesan cheese for a bright, savory touch. This makes a perfect last-minute side dish to go with meat, fish, or many other mains.
Servings: 2 to 3
Equipment
Ingredients
- 1 medium to large zucchini (courgette)
- 2 tablespoons extra virgin olive oil (plus extra for drizzling at the end)
- 2 cloves garlic peeled and crushed (or ¼ teapoon garlic powder)
- ¼ teaspoon paprika
- ½ teaspoon mixed dried herbs
- 1 small lemon (zest and juice)
- salt & pepper to taste
- 2 tablespoons parmesan cheese (grated or shaved) or amount to taste
Instructions
- Start by slicing the zucchini into thick slices (2 to 3cm). Then cut them into quarters or halves (depending on how big they are).1 medium to large zucchini
- Heat the olive oil on a medium high heat in a sauté pan or frying pan. Add the zucchini slices and stir-fry for a minute or two. Add the garlic, along with the paprika and dried herbs. Also grind over plenty of salt and pepper. Stir-fry for another 2 to 3 minutes or until the zucchini is softened but not mushy.2 tablespoons extra virgin olive oil, 2 cloves garlic, ¼ teaspoon paprika, ½ teaspoon mixed dried herbs, salt & pepper
- Stir ½ to 1 teaspoons lemon zest through the pan of zucchini (to taste). Taste and add more salt and pepper if needed.1 small lemon
- Put the zucchini into a small serving dish. Squeeze over a little lemon juice, if you like. Then drizzle with a little more olive oil, and sprinkle generously with parmesan cheese. Serve immediately while still hot.2 tablespoons parmesan cheese
Notes
Alternatives: Try adding sliced onions and mushrooms to the zucchini. Sprinkle over a few toasted pine nuts at the end. Make a simple lunch out of this dish by serving with crusty bread, or even by adding a whisked egg into the pan. Try feta cheese instead of parmesan cheese to serve.
Leftovers: Keep covered in the fridge for up to 3 days. Reheat gently in a pan again or in the microwave. Freshen up by squeezing over a little more lemon juice and scattering over more parmesan cheese. Not really suitable for freezing.
Nutrition
Calories: 165kcal | Carbohydrates: 7g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 100mg | Fiber: 2g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 30mg | Calcium: 84mg | Iron: 1mg
