This sautéed zucchini dish turns out perfectly tender each time! In a mere 10 minutes, you can elevate this plain vegetable into a scrumptious, nutritious side dish.
Honestly, zucchini wasn’t my top choice of vegetable while growing up: I considered it tasteless, watery, and quite frankly, rather dull. However, everything shifted when my mom discovered an amazing sautéed zucchini recipe with Parmesan that the entire family actually enjoyed.
I’ve recreated her recipe here, with a few minor adjustments—and I find myself sneaking tastes directly from the pan whenever I whip it up! Within just 10 minutes, you can transform the modest zucchini into something genuinely irresistible: tender, golden, and overflowing with savory goodness.
Ingredients for the ideal sautéed zucchini:
After years of trying out various zucchini cooking techniques, I’ve concluded that sautéing is among the finest methods to prepare it. The secret lies in using high heat to swiftly cook the zucchini while creating a golden-brown crust that seals in the flavor.
This recipe incorporates elements I recall from my mom’s recipe: specifically oregano and Parmesan. The outcome? Zucchini that’s tender without becoming mushy, flavorful but not overpowering. Here’s what you require for this recipe:
– Zucchini: Opt for small to medium for the most visually appealing rounds, although large ones will work in a pinch. (If you happen to have one of those gigantic summer zucchinis, slice them into half rounds.)
– Olive oil or butter: Use oil for a vegan option, or butter for a rich savory flavor.
– Garlic powder and onion powder: Alternatively, you could use diced onion and fresh garlic for your preference, but dried keeps the recipe straightforward.
– Oregano: This is my secret ingredient! I utilize dried oregano for consistent taste, though fresh works as well.
– Parmesan cheese: While it’s optional, this ingredient adds a remarkable savory richness that enhances the dish’s overall substance. I recommend freshly grated for optimal flavor.
Highlighted 5-star review: “This turned out amazing! No leftovers!” – Amy
Tips for sautéing zucchini:
Preparing sautéed zucchini is straightforward and requires only 10 minutes in a hot skillet. You need to monitor the pan closely throughout since you’ll want to ensure the rounds cook uniformly. Here are a few pointers:
– Utilize your largest skillet. Even in your biggest skillet, the zucchini will need to be stacked in a few layers while cooking.
– Keep moving zucchini to the bottom of the pan as you cook. The zucchini at the bottom of the pan cooks the fastest and will brown rapidly. Because there are layers of zucchini, consistently flip and relocate rounds to the bottom of the pan to ensure even browning.
– Cover for the initial 2 minutes. Covering the skillet helps steam the entire contents, allowing the top layer of zucchini to cook simultaneously with the bottom layer. You’ll just need to do this for a couple of minutes initially, then continue with a standard sauté for the rest of the cooking time.
Serving suggestions for sautéed zucchini:
Once you’ve completed the sautéing, sprinkle on that Parmesan cheese and a bit of chopped basil if you wish. It makes for a striking side dish that pairs well with nearly anything: especially during the summer! Here are a few suggestions:
Storage and reheating guidance:
Leftover sautéed zucchini stays fresh in the fridge for up to 3 days in an airtight container. I rewarm it gently in a skillet over medium heat for 2-3 minutes, stirring frequently. The microwave is an option in a hurry, but the skillet method preserves the best texture.
Although the zucchini won’t be as crisp as when freshly prepared, it remains tasty and works wonderfully stirred into scrambled eggs or vegetarian frittatas.
Dietary information:
This sautéed zucchini recipe is vegetarian and dairy-free. For those following a vegan, plant-based, and dairy-free diet, simply omit the Parmesan cheese.
Perfect Sautéed Zucchini
This sautéed zucchini recipe yields perfectly tender results every single time! In just 10 minutes, you can turn this unremarkable vegetable into a delectable healthy side dish.
Ingredients:
– 1 3/4 pounds zucchini (2 medium large or 3 to 4 small)
– 2 tablespoons olive oil or butter
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– 1 teaspoon oregano
– ½ teaspoon kosher salt
– 2 tablespoons grated Parmesan cheese (optional)
– Finely chopped fresh basil, if desired (optional)
Instructions:
1. Cut the zucchini into 1/4-inch thick rounds.
2. In your largest skillet, warm the olive oil or butter over medium-high heat. Add the zucchini rounds, then mix in the garlic powder, oregano, and salt, flipping and stirring to ensure all slices are coated.
3. Cover the skillet and cook for 1 minute, then uncover and stir. Cover again for another minute, then uncover and stir, moving slices to the bottom.