How do I saute zucchini without it getting soggy?

Before sautéing, you can always salt the zucchini and lay on paper towels to draw out excess moisture. Then make sure to cook in one layer for only 1-2 minutes before adding the remaining veggies. This ensures a crisp, tender texture.

How long do I saute zucchini for?

Cook the zucchini on its own in olive for 1-2 minutes before adding the remaining vegetables. Overall, the cooking time is about 6 minutes over medium heat.

What seasonings do I put on sauteed zucchini?

Keep it simple with salt and pepper and let the natural flavor of the veggies shine! Minced garlic adds great aromatic, savory flavor. On its own, zucchini is mildly sweet and earthy.

Easy Easy Sautéed Zucchini For Summer

Description

Simple and bursting with flavor, this Sautéed Zucchini recipe is a great back-pocket side dish for the summer. Easy to make, vegan and gluten-free.

Ingredients

Units Scale

2 cups zucchini, 12 ounces cut into 1/2 inch half moon slices (any fresh tender summer squash is great; yellow squash like patty pan or crookneck, green, striped, etc)
2 large garlic cloves, rough chopped
1/4- 1/2 teaspoon red pepper flakes (optional)
1 red bell pepper (or orange or yellow), cut into 1 1/2 inch strips
1/2 cup cherry tomatoes halved
2 ears of fresh corn (or sub 2 cups more zucchini), cut kernals off the cob
3 tablespoons olive oil (sub 1 tablespoon for butter if desired)
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons red wine vinegar
2 tablespoons fresh oregano, chopped (or 2 teaspoons dried Mediterranean oregano)
a handful of fresh basil leaves

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Instructions

Saute. In a preheated large skillet, add a little olive oil and zucchini in one layer. Let sear for 1-2 minutes over medium-high heat.
Flip the zucchini, push to the sides of the pan, turn the heat to medium, and add more olive oil, garlic, chili flakes, and red peppers in the middle. Saute about 1-2 minutes; we are going for crisp-tender vegetables.
Stir in the tomatoes, corn, salt, pepper, red wine vinegar, and oregano.
Drizzle with olive oil (or add 1 tablespoon butter- highly recommended). Cook just until corn is warm, about 2 minutes. Taste and season with salt as needed.
Sprinkle with fresh torn basil leaves.

Notes

Serve warm or at room temperature.

Store leftovers in a sealed airtight container for 2-3 days in the fridge. Leftovers are great added to scrambles, omelettes, and soups or just eat cold!

Nutrition

Serving Size: 1 cup
Calories: 176
Sugar: 6.6 g
Sodium: 247.1 mg
Fat: 11.7 g
Saturated Fat: 1.8 g
Carbohydrates: 18.2 g
Fiber: 3.2 g
Protein: 3.3 g
Cholesterol: 0 mg