While re-testing the recipe for this unbelievably good balsamic sauteed eggplant, I had the thought that other vegetables might benefit from my 10 minute high/no heat cooking method. And of course, zucchini came to mind. Zucchini, like eggplant, is a spongier type of squash and takes on the flavor of whatever you pair it with.
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I already knew from my caramelized zucchini pasta that zucchini, garlic and lemon are a powerhouse trio. However, with that recipe the zucchini cooks longer so that it almost melts into a sauce. My goal for this recipe is a quick sauté of the zucchini for tossing into salads or eaten as a side dish.
Take note if you have loads of garden zucchini…I have a feeling this one is going to become a staple.
Benefits of sauteing zucchini on the stove
- Faster. Sauteeing on the stove is much faster than roasting in the oven.
- High heat adds flavor. A blazing hot skillet adds a charred flavor to the zucchini.
- Absorbs flavor quickly. Zucchini is soaks in all the garlicky lemony goodness.
- Keeps the kitchen cool. Using the stove instead of the oven makes for a much cooler kitchen during peak zucchini season.
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What you’ll need
This is a simple recipe with a very short ingredient list. ICYMI, that means it’s easy. And quick.
- Zucchini. For measuring, I use 1 zucchini per person (since this is a recipe for 2, I used 2 zucchini) but you could use as many as you want that you can cook in one layer in your skillet.
- Zest and juice of one lemon. Lemon adds a big bolt of brightness to the zucchini.
- Fresh garlic. Brings a warmth and balance to the lemon.
- Kosher salt and pepper. Just enough to add savoriness with the acid of the lemon.
EQUIPMENT
Stainless Skillet
A 10″ stainless skillet is a great choice for sauteing vegetables like eggplant. The one I use has 5 layers of steel and aluminium in the core. Choose a heavy skillet (even cast iron!) for best results.
I don’t recommend a non-stick skillet for this recipe as there is a wide variety of non-stick finishes on the market with as wide a breadth of quality.
Quick method to saute zucchini
- Slice the zucchini into 1/2″ thick slices.
- Quarter each slice, as shown.
- Heat olive oil in a skillet over medium high heat. You want the oil to shimmer. Add the zucchini and toss while seasoning with salt and pepper.
- Sauté the zucchini for about 3 minutes and it will look like the image on the right.
- Right at the end of the 3 minutes, add the garlic and saute until you can smell it.
- Pour in the lemon juice and zest. Cover the skillet with a lid and turn off the heat.
- Once 5 minutes pass, remove the lid to the beautifully and perfectly cooked zucchini.
Variations for sauteed zucchini
If you’d like different herbs or seasoning other than citrus, these flavor pairings would work well with zucchini:
- basil
- chives
- cilantro
- dill
- lemon thyme
- fresh flat-leaf parsley
- scallions
- crushed red pepper flakes
- cumin
- corn
- sage
- sesame seeds
Zucchini shopping tips
Keep in mind these tips when shopping for zucchini in the grocery store or farmer’s market:
Make ahead suggestion
This is already a fast dish to pull together but to make things even faster, slice and dice the zucchini ahead of time. Store in a food storage bag. Proceed with the recipe as noted in the recipe card.
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Super Quick Sauteed Zucchini with Lemon and Garlic
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Equipment
- 10" skillet I use a stainless skillet; non-stick not recommended
Ingredients
- 1 Tablespoon olive oil
- 2 zucchini, about 6-8" in length
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
Instructions
- Cut off the green crown and discard. Slice zucchini in slices about ½" thick.
- Cut the zucchini slices into quarters.
- Heat a 10″ skillet over medium-high heat. Drizzle in 1 Tablespoon of olive oil and heat until the oil is shimmering.
- Add in the cubed/diced zucchii along with the kosher salt and pepper. Saute five minutes, stirring occasionally to evenly crisp up and brown.
- After 5 minutes, quickly stir in the minced garlic and sizzle for about 30 seconds until you can smell it.
- Drizzle in the lemon juice (it'll sizzle and sputter) and cook for about 1 more minutes. Turn the heat off and cover the skillet with a tight fitting lid to cook for another 5 minutes.
- Remove lid and sprinkle over lemon zest.
Delicious
Thank you Marry Ann! So glad you enjoyed the zucchini and lemon!