Lightly sauteed, still crisp zucchini, tossed with just a bit of olive oil and sprinkled with salt and pepper. This was so delicious; I can not wait to make it again.
My husband actually said, “wow” and he was eating this right out of the pan as I was getting dinner on the table. Let me tell you, that was a big deal.
We are all starting to burn out on zucchini and the idea of a squash side dish that elicited a “wow” absolutely made my night. We didn’t even offer to share this with our boys.
They were quite content with spaghetti and meatballs and I was perfectly happy to keep more of this for myself.
- 1 teaspoon olive oil
- 2 cloves garlic minced
- 4 medium size Italian zucchinis I used 3 yellow and 1 green
- kosher salt and freshly cracked pepper to taste
- Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil. Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly. Enjoy!