Easy Sauteed Zucchini Recipe — Eatwell101

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Sauteed Zucchini Recipe – If you’re looking for a lighter and healthier option to add to your weekly menu, we have the perfect dish for you – marinated and sauteed zucchini. This simple yet flavorful zucchini recipe takes one of our favorite vegetables to a whole new level with a zesty marinade with a burst of tangy and savory flavors. Topped off with fragrant garlic sautéed from the same pan, this zucchini side dish is sure to impress your guests. Enjoy!

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Ingredients list for the sauteed zucchini recipe

4 medium-sized green and yellow zucchini
4 garlic cloves, minced
1/4 cup (60ml) lemon juice, more for serving
2 tablespoons low-sodium soy sauce, optional
1/4 cup (60ml) Olive Oil
1 tablespoon unsalted butter
Salt and fresh cracked black pepper
2 tablespoons fresh chopped parsley

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Sauteed zucchini recipe

Here the combo of green zucchini and sightly sweet yellow zucchini squash makes for a balanced side dish that everyone will love, even as a simple yet elegant appetizer.

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Tips for the sautéed zucchini recipe

This sautéed zucchini recipe is a great side dish, but it can also be served as an appetizer, either warm or chilled, with slices of toasted bread.
Feel free to add a kick of spice with a few sprinkles of Cayenne in the marinade.
This sauteed zucchini recipe works better with both green and yellow zucchini for a pop of color, but you can use either one or the other exclusively. Yellow zucchini tends to be on the sweeter side, though.

How to keep the sautéed zucchini leftovers

You can keep any zucchini leftovers in an airtight container in your refrigerator for up to 3 days. Reheat in a skillet with a tablespoon of oil.

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Directions

1. To make the sauteed zucchini recipe: Rinse the zucchini under cold water, pat dry, then make thin slices lengthwise using a mandoline, a vegetable peeler, or a sharp knife. In a shallow dish, drizzle the sliced zucchini with olive oil, lemon juice, soy sauce, salt, and pepper (to taste) and let sit for 15 to 30 minutes so the flavors soak in.

2. Heat 1 tablespoon butter in a large skillet over medium-low heat. Fry minced garlic until fragrant, about 1 minute. Make sure not to burn the garlic. Set aside on a small plate.

3. In the same skillet over medium-low heat, add the zucchini slices drained from the marinade. Cook zucchini on each side, until browned but not charred – about 2 to 3 minutes per side.

4. Transfer the sauteed zucchini to a serving platter, and garnish with the fried garlic, and fresh chopped parsley. An extra splash of lemon juice before serving the grilled zucchini is highly recommended. Enjoy! ❤️