Sautéed Zucchini

During hot summer days, we crave sides that are fast, fresh, and satisfyingly simple. When we’re searching for a side to go with practically any summer dinner, we turn to this sautéed zucchini. This versatile side can take to practically any seasoning, and is ready in under 30 minutes—what more could you ask for? The zucchini slightly caramelizes in the cast-iron pan, making for a delicious, flavor-packed side that we love to pair with countless mains. Here’s how to make them the best they can be:

To peel or not to peel zucchini:
It’s truly up to you if you’d prefer to peel your zucchini or not. Zucchini skin is edible and softens while cooking, so there’s no need to peel it. Just be sure to rinse and dry your zucchini before using. 

How do I keep zucchini from getting soggy?
Although zucchini is very water-logged, it can crisp up! The key is to work with a hot pan, and to leave the zucchini undisturbed on each side to allow the zucchini to sear. Working with a hot pan is key and giving the zucchini undisturbed time on each side will let the zucchini sear. 

Seasoning your zucchini.
We went simple when seasoning this zucchini side, choosing to flavor ours with garlic, dried herbs, salt and pepper, red pepper flakes, and freshly grated Parmesan. We love this combination of simple, classic flavors, but you can really season your zucchini however you please! Choose a combination of your favorite seasonings and dried herbs, or leave off the Parm if you’re looking to make this a vegan side. 

Have you made this yet? Let us know what you think in the comments below!