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 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