Lemon Sauteed Zucchini
Bright, tender, and effortlessly fresh, this vibrant zucchini side dish comes together with just a hint of lemon and garlic.
Ingredients
- •4 medium zucchini (about 1.5 lbs), sliced into half-moons
- •2 tablespoons extra virgin olive oil
- •2 cloves garlic, minced
- •1 tablespoon fresh lemon juice
- •1 teaspoon lemon zest
- •2 tablespoons fresh parsley, chopped
- •0.5 teaspoon kosher salt
- •0.25 teaspoon black pepper
Instructions
- 1
Wash and dry the zucchini, trim the ends, and slice them uniformly into half-moons about a quarter-inch thick.
- 2
Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- 3
Add the sliced zucchini in a single layer, giving them space to sear, and cook undisturbed for 4 to 5 minutes until lightly browned on the bottom.
- 4
Stir in the minced garlic and cook for another minute until fragrant, tossing the zucchini to coat evenly.
- 5
Remove the skillet from the heat, then immediately drizzle with fresh lemon juice and sprinkle with lemon zest, kosher salt, and black pepper.
- 6
Toss everything together gently, garnish with freshly chopped parsley, and serve warm.
💡 Chef tips
- Do not overcrowd the pan; if necessary, cook the zucchini in two batches to ensure they get a nice sear rather than steaming.
- For extra richness without adding dairy, you can toss in a tablespoon of toasted pine nuts just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, though this dish is best enjoyed immediately.
✅ How it should turn out
The finished zucchini is tender-crisp with golden-brown edges, fragrant with garlic, and bursting with a bright, citrusy lemon finish.