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
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This sautéed summer zucchini dish transforms simple zucchini into a flavorful side with caramelized bits, perfect for summer meals.
Ingredients
- 5 medium zucchini (about 8 oz or 225 g each), ends trimmed
- 1 1/2 tsp table salt
- 2 shallots, minced
- 1 tbsp olive oil, divided into tsp
- 1-2 tsp 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 1 1/2 tsp 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 tsp 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 tsp 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
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 6
- Sodium: 370
- Fat: 5
- Carbohydrates: 11
- Fiber: 3
- Protein: 3
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Summer Fresh Apricot Salsa
- Capri Summer Pasta Salad
- Steamed Pork Bao with Preserved Vegetables
- Sicilian Caponata al Forno
Frequently Asked Questions
Why do you salt and drain the shredded zucchini before cooking?
Salting the shredded zucchini with 1 1/2 tsp of table salt and letting it drain in a colander for 5-10 minutes draws out excess water. The notes emphasize squeezing out as much liquid as possible afterward — skipping this step prevents the caramelization that defines the dish.
What does shredding (rather than slicing) the zucchini do for the dish?
Shredding through the large holes of a box grater (or a food processor shredding disk) creates thin strands that release water quickly when salted and then brown and caramelize fast in the hot pan. The article notes this concentrates the zucchini’s flavor and creates character from the sauté pan that the original sliced preparation lacks.
How long do leftovers keep?
The notes say leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet before serving to revive the texture.
Oh no your husband does not do or mushrooms…he would hate me :) This is a fantastic dish for the readily available treats :)