Description
This sauteed zucchini transforms the humble summer squash into a mouthwatering side dish in just 10 minutes – your new go-to veggie recipe that even the kids will devour!
Ingredients
Scale
- 1½ pounds (680g) medium zucchini (about 3–4 medium), sliced into ¼-inch rounds
- 2 tablespoons (30ml) extra virgin olive oil
- 2 cloves garlic, minced (about 2 teaspoons)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons fresh herbs (parsley, basil, or thyme), chopped
- 2 tablespoons (15g) freshly grated Parmesan cheese (optional)
- 1 tablespoon (15ml) fresh lemon juice
Instructions
- Wash and dry zucchini, then slice into even ¼-inch thick rounds.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add zucchini slices in a single layer (avoid overcrowding), and season with salt and pepper.
- Cook undisturbed for 2-3 minutes until bottoms develop golden-brown spots.
- Flip zucchini pieces, add minced garlic and red pepper flakes if using, and cook another 2-3 minutes until tender but still holding shape.
- Remove from heat and immediately sprinkle with fresh herbs, Parmesan cheese, and lemon juice.
- Toss gently to coat evenly and serve immediately.