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
- 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
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
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.
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.
-
Wine Pairing
Diamant Brut Rose
Whether enjoying the best of Fall's vegetables as a side or main dish, you simply can't go wrong with pairing an array of Fall flavors with a sparkling Rosé, and we've found our favorite in the Diamante Brut Rosé. The crisp effervescence in this suprisingly complementary Rosé elevates the perfectly balanced tastes in the mouth.
Shop on Glassful ›
Recommended from Chowhound
Food Trends
Rosé Shouldn't Go Away with Summer: Here's Why You Should Keep Drining It All Fall
by Maryse Chevriere | Rosé may be an emblem of summer, but you shouldn't stop drinking pink wine when sweater weather rolls...
Explainers
Shrubs 101: Preserving Fruits in Drinking Form and Other Everyday Sorcery
by Pamela Vachon | Everything you need to know about shrubs (aka, drinking vinegar). Admittedly, the term shrub is up...
Recipe Round-Ups
Get Cozy with These 15 Creamy Mushroom Recipes (No Can Opener Required)
by Chowhound Editors | Cream and mushrooms are a magical combo, and these creamy mushroom recipes celebrate it in all its...