Sautéed Zucchini

Name: Sautéed Zucchini
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 medium unpeeled garlic clove; 2 teaspoons extra-virgin olive oil; 1/4 teaspoon red pepper flakes; 1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks; Kosher salt; Freshly ground black pepper; 2 tablespoons finely grated Parmesan cheese

Healthy Zucchini Side Dish Summer Memorial Day Labor Day 4th of July Sautéing Dinner Party Picnic Parmesan Gluten Free Vegetarian Garlic Weeknight Dinner Fall Vegetables Easy

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4 servings Easy

Total: 20 mins Active: 20 mins

51 Ratings

Ingredients (7)

1 medium unpeeled garlic clove
2 teaspoons extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 pound zucchini (about 4 medium), trimmed and cut into 2-by-1/4-inch matchsticks
Kosher salt
Freshly ground black pepper
2 tablespoons finely grated Parmesan cheese

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Nutritional Information

Calories69
Fat4.48g
Saturated fat1.58g
Trans fat
Carbs4.3g
Fiber1.27g
Sugar2.91g
Protein4.01g
Cholesterol4.82mg
Sodium106.91mg
Nutritional Analysis per serving (4 servings) Powered by

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Every summer, a bumper crop of zucchini rolls into farmers’ markets. Sautéing is a fast and healthy way to utilize this bountiful summer squash. Serve it next to a grilled rib-eye or turkey meatloaf.

What to buy: When choosing zucchini, look for a bright green color and a length no longer than 10 to 12 inches; any bigger and the seeds take on a bitter flavor.

This recipe was made with standard green zucchini, but it would be equally delicious with any tender, similarly shaped summer squash, such as yellow crookneck or gold zucchini. Try using a combination of squash to vary the color on the plate.

For more recipes that use summer produce, check out our photo gallery of Recipes for Summer Ingredients.

by Lisa Lavery

What to buy

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Instructions

1Place the garlic clove on a cutting board and, using the flat side of your knife, smash the clove by pushing on the knife blade with the heel of your hand. Remove and discard the peel and set the garlic clove aside.
2Heat the oil in a large frying pan over medium-high heat until shimmering. Add the garlic and red pepper flakes and cook, stirring occasionally, until fragrant but not browned, about 30 seconds. Remove the garlic with a slotted spoon or tongs and discard (or save for another use).
3Add the zucchini to the pan and toss until coated with oil. Let cook undisturbed until the bottoms of the matchsticks are golden brown, about 1 minute. Toss again and cook until crisp-tender, about 1 minute more. Remove the pan from heat and season the zucchini with salt and pepper.
4Transfer the zucchini to a serving dish and sprinkle with the Parmesan. Serve immediately.