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Sautéed Zucchini Shopping Tips
Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.
Sautéed Zucchini Cooking Tips
Different vegetables have different cooking times – cook each type separately and then combine.
Sautéed Zucchini with Garlic
Sautéed Zucchini with Garlic is the side dish you will want to serve over and over again. It's seriously the best zucchini recipe. Zucchini lovers should also check out these Zucchini Pizza Boats and Healthy Zucchini Lasagna.
Zucchini is one of those ingredients I find myself reaching for all the time. It is quick and easy to cook, works with almost any flavor profiles, and can be used in everything from zoodles to boats to simple salads and soup. But the zucchini dish I make the most often is probably this easy sauteed zucchini. It takes less than 10 minutes to make, can be seasoned in millions of ways, and is a side dish the whole family loves.
The thing I love most about cooking zucchini on the stovetop this way is the simplicity. A touch of olive oil, some minced garlic, garden fresh zucchini and/or summer squash, fresh herbs if you have any on hand, and in less than ten minutes you have the most amazing side dish. My kids love it sprinkled with Parmesan cheese and I love getting a veggie on the table that everyone enjoys.
A few important notes about sauteeing zucchini that will ensure it comes out delicious every time. First and most importantly, do not overcook your zucchini. Zucchini should be tender-crisp and maintain some crunch. Usually, five minutes is all it takes for perfect zucchini. No one wants it mushy.
Secondly, wait to salt your zucchini until you serve it. Salt draws out the water in zucchini and when you salt the zucchini too early, the extra water is released into the pan and stops the browning process. You want your zucchini to get some nice, delicious browned bits.
Lastly, give your zucchini some space. A larger pan is your friend when you are cooking zucchini. You want it to be in a single layer or as close as possible to a single layer. This ensures the zucchini can be in contact with the hot skillet and brown. Layering a bunch of zucchini in a small pan will cause it to steam and you will miss all that delicious caramelization.
First though, to avoid the dreaded watery zucchini here are a few tricks:
- Harvest or purchase zucchini that the blooms have just recently fallen off off. They should be about 5-8 inches and about 2-3 inches thick at the MOST. These babies are the very best of zucchini. Bigger is not better in this situation.
- If you do get one that is slightly bigger, slice and then let sit on a towel so the towel can absorb some of the liquid before you cook with it.
It is pretty simple to avoid and if you do get a lot of seeds just scoop them out before cooking.
Okay here we go the Zucchini dish you will love this summer and so will your kids!
Sautéed Zucchini ?
For lots of people, dinner is simply incomplete without serving a delicious array of scrumptious vegetable sides. But here’s an idea: why not take a break from the usual leafy green salads, and dig into a plateful of succulent zucchini instead?
Zucchini is one of my favorite vegetables. The taste of cooked zucchini is pleasantly bland. It’s texture is soft but not mushy, if cooked right, it’s peel is crunchy and the inside is spongy and its taste is a bit of a squash, with some floral notes and some sweetness to it, but nothing overpowering!
I love it because it’s a highly versatile vegetable that can suit many recipes!
You won’t run out of uses for zucchini. Mix it into soups, salads, or frittatas, serve it as a side dish with your meat dishes, or make “zucchini fries,” served with an onion dip as an appetizer. Want a healthy, no-grain and no-wheat pasta? Make zucchini “noodles” using a vegetable peeler – it will be as al dente as regular spaghetti. Mix 1/2 teaspoon of olive oil, minced garlic and any grated cheese (parmesan will be great), put it on thinly sliced baked zucchini – here you’ve got very tasty sandwiches.
See – large number of recipes with different ingredients. Choose your favorite zucchini rezept and make it!
As most of the veggies zucchini is very healthy. You’ll surely be impressed with the nutritional bounty that zucchini offers. It is very low-calorie and high in fiber, and has no cholesterol or unhealthy fats. It is also loaded with vitamins and minerals.
With many options on cooking zucchini available, the quickest and easiest is to sauté the vegetable is in a pan on a stove. Zucchini will brown and turn tender. I prefer using butter over oil to help it brown and also for an added creaminess and nutty flavor. Like I have mentioned before, zucchini are over all pretty bland so they carry out other flavors beautifully. That is why I love adding other ingredients to my sautéed zucchini. My favorite is garlic.
Here is couple tips how to make the best sautéed zucchini with garlic:
Use a wider pan to spread the pieces out so they brown instead of steaming. Don’t salt your zucchini at the beginning so they don’t release water and turn mushy, overcooking and peeling the skin will turn them mushy as well, making you think about what to do with mushy zucchini.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Garlic: If you’re not a big fan of garlic, feel free to leave it out. You can also substitute 2-3 tablespoons of minced onion instead.
- Zucchini: Pick firm, medium-sized zucchini for best results. The tend to have a smaller amount of seeds and will yield a better result. If your vegetables end up having a lot of seeds inside (or you really must use up a giant zucchini from the garden), I strongly recommend removing the seeds.
- Parmesan cheese: Other delicious options include Romano cheese, Pecorino or Feta.
You can easily add different flavors if you like:
Chopped and lightly cooked in a bit of butter, zucchini blossoms make an excellent filling (with a bit of mild cheese) to a zucchini blossom omelet. Not up for making an omelet? Just stir them into some scrambled eggs. This filling is so tasty, we've been known to even serve it all on its own as a side dish—but that only happens when the blossoms are coming is fast and furious and I can hardly use them up fast enough!
Sautéed Zucchini and Yellow Squash
A few years ago I discovered the magic of this super simple sautéed squash recipe thanks to my sweet mother-in-love.
I had to have ACL surgery after a not-so-great fall off of a bouldering wall. (Wah, Wah!)
By the fourth day of being constrained to the couch, I went on a little adventure to our local grocery store with my grandmother and mother-in-loves. My one and only time to get to use the motorized grocery cart for a legitimate reason. (And it stopped working halfway through the store!)
It was the beginning of summer and the zucchini and yellow squash were beautiful! My mother-in-love grabbed a few and said she was going to sauté them up.
&ldquoSautéed zucchini and squash?&rdquo I thought. Up until this moment I had only ever enjoyed them in casseroles, like this Healthy Summer Squash Casserole or as Baked Parmesan Zucchini Fries.
Gluten-Free Jewish Zoodle Kugel
Sam Stowell / Getty Images
Kugels are a classic Jewish holiday dish that is traditionally made with egg noodles. This clever healthier recipe uses spiralized zoodles instead, for a kugel that can be completely gluten-free if you use gluten-free matzo meal and matzo. Don't skip the step of draining the cooked zucchini in a colander before adding to the baking dish as this helps to prevent a watery casserole.
How to Make Julia Child&rsquos Sautéed Shredded Zucchini Recipe
Wash and trim the ends off of four medium zucchinis. Grate them using the shredding blade of your food processor or the large holes on a box grater.
Toss the zucchini with some salt and let it steep for a couple of minutes and then squeeze it with a clean dish towel to extract most of the excess liquid. This gives the dish a crisp-tender consistency. I&rsquove tried this recipe without salting and draining. It&rsquos still delicious but the consistency is softer and there&rsquos some liquid in the pan at the end. If you go that route I suggest using a slotted spoon for serving, so you leave the excess liquid behind.
When you make this recipe, you&rsquoll taste the most meltingly tender zucchini with its naturally sweet buttery flavor. It tastes like summer &ndash fresh and delicious.
Sautéed shredded zucchini is delicious with just a sprinkle of salt and pepper. Or add fresh herbs &ndash mint or basil &ndash and grate in some good quality parmesan cheese.
Sautéed shredded zucchini goes with everything &ndash chicken, fish, steak&hellip It&rsquos a great side dish any time of year, but it&rsquos especially good in the summer, when zucchini is in season.
Other Summery Recipes to Try:
If you&rsquore a fan of summer squash, check out this roundup of 100 Summer Squash and Zucchini Recipes from Cooking Light
Here&rsquos Julia Child&rsquos sautéed shredded zucchini recipe. If you make this I hope you&rsquoll come back to leave a star rating and a comment. I&rsquod love to know what you think!
Cut 1 medium zucchini into matchstick-size pieces. Heat 2 tablespoons toasted sesame oil in a large skillet, preferably nonstick, over medium heat. Add zucchini cook, stirring occasionally, until just tender, 3-4 minutes. Season with kosher salt, freshly ground black pepper, and gochugaru (coarse Korean red pepper powder).
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