Zucchini—it’s like the unsung hero of summer veggies, isn’t it? This vibrant piece of produce often gets overshadowed by its flashier counterparts, but once sautéed to perfection, it transforms into a golden, tender delight that’s hard to resist. I remember last summer’s garden harvest, the zucchini was practically begging to be sautéed with garlic and a dash of lemon, and oh, the aroma alone was enough to make anyone swoon.
Steps
- Heat a large nonstick skillet over medium-low heat and add olive oil, sliced onions, and half of the butter. Cook until the onions are browned, which should take about 10 to 11 minutes.
- Add zucchini slices along with salt, pepper, thyme, and the remaining butter to the skillet. Turn up the heat to medium and stir occasionally, cooking until the zucchini is tender and starting to brown, approximately 10 to 15 minutes.
- Once the zucchini is cooked through, sprinkle freshly grated Parmesan cheese over the top. Serve immediately and enjoy your dish.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 1 medium yellow onion, thinly sliced
- 4 medium zucchini or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut into 1/2-inch-thick rounds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup freshly grated Parmesan cheese
Nutritional Values
Calories: 564kcal | Carbohydrates: 36g | Protein: 18g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 42mg | Fiber: 12g | Sugar: 18g
FAQ
- What herbs pair well with zucchini?
- You can choose from a variety of herbs to complement zucchini. Dried thyme is a convenient and tasty option, but fresh herbs like basil or chives can also enhance the flavor.
- How do you fry zucchini without making it soggy?
- To achieve a slightly crisp exterior without a soggy interior, lightly pan-fry zucchini slices. Use olive oil for its higher smoke point, then add butter for flavor. Fry until the slices are just turning golden.
- Can I use zucchini ribbons instead of slices in this recipe?
- Yes, you can use zucchini ribbons or noodles. Simply slice the zucchini into thin ribbons or use a spiralizer. Sauté them lightly with butter and seasoning until warmed through.
- How should I store and reheat leftover sautéed zucchini?
- Store leftovers in the refrigerator for 2 to 3 days. To reheat, use a nonstick skillet over medium to medium-high heat, and crisp the slices on both sides.
- What makes this sautéed zucchini recipe special?
- This recipe highlights zucchini as the main ingredient with simple additions like onion, butter, and Parmesan cheese, allowing the natural flavor of zucchini to shine without deep frying or heavy embellishments.
Tips
- When reheating leftovers, use a nonstick skillet over medium to medium-high heat and spread the zucchini slices in a single layer to ensure they crisp up nicely on both sides.
- For added flavor and texture, consider adding thinly sliced onions to the sauté, allowing them to brown and crisp up, which can make for a tasty addition.
- To prevent the zucchini from becoming soggy, make sure to stop cooking as soon as the slices start to turn golden brown, maintaining a lightly crispy exterior.
- If you prefer different textures, you can slice the zucchini into ribbons or use a spiralizer to create zucchini noodles, following the same sautéing steps for a quick and delicious variation.
Equipment
- Nonstick skillet – A large nonstick skillet is essential for sautéing the zucchini and onions.
- Spiralizer – If you choose to make zucchini ribbons or noodles, a spiralizer can be helpful.
- Vegetable peeler – For making zucchini ribbons if you opt not to use a spiralizer.
