A delicious preparation of zucchini that lends itself to flavorful caramelized bits, creating a wonderful summer side.
By Brady Evans

Last summer we had a garden. Well, my husband had a garden. I had nothing to do with it. He was so kind, however, as to plant two zucchini plants just for me. Zucchini is categorized with mushrooms for my husband and that category is labeled “unfit for human consumption.”

I spent all summer eating oodles and oodles of summer squash from those two very prolific zucchini plants. I wish I had found this recipe then because it uses an abundance and concentrates the flavor by removing the water from the zucchini.

Doing so creates a dish that caramelizes and gains character from the saute pan, transforming itself into a side dish that my husband actually enjoys.

Sauteed Zucchini

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Author: Brady Evans (from Cooks Illustrated via The Way the Cookie Crumbles)
Total Time: 20 minutes
Yield: 4 servings 1x

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Description

This sautéed summer zucchini dish transforms simple zucchini into a flavorful side with caramelized bits, perfect for summer meals.

Ingredients

Scale

5 medium zucchini (about 8 ounces or 225 g each), ends trimmed
1 1/2 teaspoons table salt
2 shallots, minced
1 tablespoon olive oil, divided into teaspoons
1-2 teaspoons fresh lemon juice from 1 lemon
Ground black pepper, to taste

Instructions

Shred the zucchini using a shredding disk of a food processor or through the large holes of a box grater.
Toss the shredded zucchini with 1½ teaspoons of salt and place it in a colander set over a medium bowl. Let it drain for 5 to 10 minutes to remove excess water.
Meanwhile, mince the shallots and set aside.
After draining, squeeze the zucchini with your hands to remove as much liquid as possible.
Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat until shimmering.
Add the minced shallots and cook, stirring frequently, until softened, about 2 minutes.
Add the remaining 2 teaspoons of olive oil and the drained zucchini to the skillet. Cook, stirring occasionally, until the zucchini is tender and starting to brown, about 5 to 7 minutes.
Remove the skillet from heat and stir in the fresh lemon juice and ground black pepper to taste.
Serve immediately as a side dish.

Notes

For best results, ensure you remove as much water as possible from the zucchini before cooking to achieve caramelization. This dish pairs well with grilled meats or can be served as a vegetarian main. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Side Dish
Cuisine: American