Description
This versatile sauteed zucchini recipe transforms simple ingredients into a vibrant, satisfying side dish, perfect for healthy weeknight meals. It features crisp edges and a bright, zesty flavor, making it a family-friendly option that’s quick to prepare.
Ingredients
- 1.65 lb zucchini, medium
- 3 tablespoons olive oil, divided
- 2 cloves fresh garlic, minced
- 0.75 teaspoon fine sea salt, divided
- 0.25 teaspoon freshly ground black pepper, divided
- 0.25 cup pistachios, roughly chopped
- 3 tablespoons fresh lemon juice
- 1.5 teaspoons ground sumac
- 0.5 cup fresh mint leaves
Instructions
- Prep Zucchini and Toast Pistachios: Wash and trim zucchini, then slice into uniform 1 cm (0.4 inch) thick rounds or half-moons. In a dry skillet over medium heat, toast 0.25 cup roughly chopped pistachios for 2-3 minutes, stirring frequently, until fragrant and lightly golden. Remove and set aside.
- Heat Pan and Aromatics: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
- Saute Zucchini in Batches: Add about half of the zucchini slices to the hot pan in a single layer, ensuring not to overcrowd. Saute for 3-4 minutes per side, until deeply golden brown and tender-crisp, with some appealing charred edges. Season lightly with salt and pepper during cooking. Transfer the cooked zucchini to a large mixing bowl. Add the remaining 1 tablespoon of olive oil to the skillet, if needed, and repeat with the remaining zucchini slices, adding the 2 cloves of minced garlic to the pan during the last minute of cooking for this second batch, stirring constantly to prevent burning. Once cooked, add to the mixing bowl with the first batch.
- Finish and Serve: While the zucchini is still warm, in a small bowl, whisk together 3 tablespoons fresh lemon juice, 1.5 teaspoons ground sumac, 0.5 teaspoon fine sea salt, and 0.25 teaspoon black pepper. Pour this vibrant dressing over the sauteed zucchini in the mixing bowl. Gently toss to coat all the zucchini pieces evenly. Transfer to a wide serving bowl, scatter the toasted pistachios, and generously sprinkle with 0.5 cup fresh mint leaves.
Notes
To prevent watery zucchini, do not overcrowd the pan; cook in smaller batches. Avoid overcooking to prevent a mushy texture. Yellow squash can be substituted for zucchini. Butter can be used instead of olive oil for a richer flavor. Zucchini is best in summer but is widely available year-round. For a family-style approach, a pinch of red pepper flakes adds a pleasant kick. For a lighter version, use slightly less oil and cook until just tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Sauteing
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160 calories
- Sugar: 4 g
- Sodium: 425 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: easy side dish, zucchini, healthy, weeknight meal, quick, sauteed, family-friendly, low-carb, Mediterranean-inspired