Sautéed Zucchini flavoured in garlicky oil is a tasty and easy recipe made in just 15 minutes. A simple and easy dish that nicely pairs with anything on the table.
Zucchini is a miracle veggie that you can add to different dishes, either raw or cooked. Sauteed zucchini is one of the most versatile dishes that is easily cooked and ready to enjoy. Just like my previous article about baked Brussel sprouts, you can access the recipe here; zucchini or sprouts make one of the best garnitures next to anything.
Healthy, yummy and easy to prepare, sometimes this is the key to a successful and delicious dinner.
Sauteed zucchini is probably my beloved zucchini recipe tossed in herbs, butter and topped with some parmesan.
For today, I wanted a vegan version, so this is why I skipped butter and parmesan. Definitely, they would have added much more taste and flavour, but sometimes I want something more healthy and less caloric.
My family and I crave simple recipes: some easy spaghetti recipes, salads, or sauteed veggies. A nicely colourful plate to simply enjoy next to anything or simply as it is. I adore eating sauteed zucchini as they are or dipped in sauces, nothing extravagant and sophisticated.
What I have noticed since I am in a food blog – some easy, simple, cheap ingredients or even recipes turn to look and taste fabulous. This is the dilemma we always have in life – but simplicity is always the key to success and better life.
Sauteed zucchini is a great and flavourful lovely vegetable to enjoy on a basic evening.
I have cut rounds and coated them in oil and herbs, but you can cut halves or bigger chunks.
Can you eat zucchini raw?
Sure, you can eat zucchini raw. Like raw squash used in many recipes, you can eat zucchini raw in salads, in pasta, in dips, in wraps or in sandwiches. Cooked, it has another taste as it is coated in different herbs and seasoning; however, raw it is much healthier and crunchier. You can check some of my zucchini recipes such as:
- Baked Zucchini Casserole
- Roasted Garlic Zucchini with Parmesan
- Zucchini Salad with Burrata
- Sausage Stuffed Zucchini Boats
Should you salt zucchini before cooking?
There are always professional techniques that teach us how to cook. However, in many of my posts, you may find my personal ideas, versions, and methods of cooking. I add salt once I slice zucchini, as well as other seasonings. Many say that salting zucchini after you cut them tend to leave the water, and it is true, but I like to add salt once I cut them. You can pat dry zucchini off the excess water once you fry them on a skillet.
How long does it take to steam zucchini?
It is an easy method that takes just 10 up to 15 minutes. Place zucchini into a steamer basket and then put it into a pot; steam for about 10 minutes until zucchini look tender and soft.
Is zucchini healthy?
Zucchini is a healthy and good to eat veggie as it contains lots of vitamins, is rich in potassium, iron, and has a high amount of proteins and fibres. Raw zucchini has a nutty taste, however, baked or stir-fry tastes better.
How to make sauteed zucchini?
When you are off imagination about what to cook for dinner, then some sauteed veggies, or veggie, is always an escape. It is hearty, satisfying, colourful, and delicious to savour some sauteed zucchini in garlic. A simple and easy recipe made of some zucchini, seasoning, herbs, and garlic. Nothing complicated or messy.
Take a large cutting board and start slicing rounds of zucchini. Take a bowl and toss zucchini in all herbs, and set aside until the skillet is heated.
Place a large skillet at medium heat and heat the oil. In 30 seconds, add 5-6 cloves of minced garlic to fragrant the oil. Skip this step if you have an intolerance to garlic.
Arrange each zucchini rounds in the skillet and cook some 5 minutes or until golden/brown and tender on both sides. Take a plate, layer some parchment paper and add the zucchini to absorb the excess oil.
Cook all zucchini rounds and add back to the skillet.
Enjoy while warm and soft.
Flavourful Sautéed Zucchini with Garlic
- Large cutting board
- 3 medium zucchini
- 6 cloves garlic
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp pepper flakes
- Take a large cutting board and start slicing rounds of zucchini. Take a bowl and toss zucchini in all herbs, and set aside until the skillet is heated.
- Place a large skillet at a medium heat and heat the oil. In 30 seconds, add 5-6 cloves of minced garlic to fragrant the oil.
- Arrange each zucchini rounds in the skillet and cook some 5 minutes or until golden/brown and tender, on both sides. Take a plate, layer some parchment paper and add the zucchini to absorb the excess oil.
- Cook all zucchini rounds and add back to the skillet.
- Enjoy warm.