When the zucchini in your garden is still slender and about 7-inches long—before they get big as baseball bats—the seeds will be small and the flesh will be sweet.
Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden-brown. That's it!
With only six ingredients and about 15 minutes of your time, you have a beautiful vegetable dish for your summer table.
How to Slice the Zucchini
I like to use a mandoline to slice the zucchini into thin, uniform circles, but you can also use a food processor with a slicing blade or your chef's knife. If the opening of your food processor is too small for whole zucchini, halve them lengthwise first to make half-coins.
I like to add fresh dill and lemon zest to my sauté. They add just the right aromatics to the zucchini.
Tips for the Best Zucchini
- Use a large skillet: Not only does this let you fit more zucchini in the pan, but it means more pieces get contact time with the hot skillet. Contact time means browned, golden bits!
- Cook in batches: This way you don't crowd the pan and your zucchini sears instead of steams.
- Don't stir for the first few minutes: This lets the zucchini on the bottom become nicely browned.
- Cook until crisp-tender: Try a round or two of zucchini as it cooks. It's ready when tender all the way through and no longer crunchy, but still with a bit of bite.
More Simple Zucchini Recipes!
- Roasted Zucchini with Garlic
- Spicy Zucchini Soup
- Cheesy Zucchini Bites
- Zucchini with Thyme
- Sautéed Zucchini with Gruyere
Easy Sautéed Zucchini
You can halve this recipe if cooking for four or fewer people.
6 medium zucchini (7-inches long, 2 1/2 pounds or 1.10 kg total)
4 tablespoons olive oil, divided
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 tablespoons chopped fresh dill
Zest from one lemon
Prepare the zucchini:
Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using a mandoline, food processor, or your very best knife skills.
Cook the zucchini in two batches:
In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula.
Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl.
Cook the second batch of zucchini with the remaining 2 tablespoons of oil, remaining 1/4 teaspoon of salt, and remaining 1/8 teaspoon of pepper in the same way. Return all the zucchini to the pan.
Season the zucchini:
Sprinkle the hot zucchini with the dill and lemon zest, and toss well. Taste for seasoning and add more salt and pepper, if you like.
This dish can be served hot or warm.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 15g||5%|
|Dietary Fiber 4g||15%|
|Total Sugars 7g|
|Vitamin C 73mg||365%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|