Super Quick Sauteed Zucchini with Lemon and Garlic
Got 10 minutes? Whip up a skillet of lemon and garlic sauteed zucchini for the best summer or holiday side dish. Take garden zucchini from bland to BAM with this super easy, quick cooking method.
Servings 2
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.
Notes
Yield: use 1 zucchini per person as the zucchini will cook down and especially if they're on the smaller side.
Storage. Store any leftovers in an airtight container for 2 days.
I do not recommend freezing this zucchini.
