Perfect Sauteed Zucchini

Perfect Sauteed Zucchini

I’ve been making sauteed zucchini for years but only recently (and by accident) did I discover the ultimate secret to perfectly sauteed zucchini.

Here are a few important tips for making Perfect Sauteed Zucchini:

  • Whether keeping the zucchini sliced in half or quartered the seeds must removed. If not, the zucchini will be soggy instead of crisp-tender.
  • The thickness of the individual pieces needs to be a consistent 1/4 inch. If the slices aren’t consistent some will be mushy, some will not be cooked through.
  • Use your biggest pan and don’t overcrowd. Cook in batches if necessary.
  • Finally, don’t stir often. Once the zucchini slices are in the pan don’t move them for 5 to 7 minutes. Let one side get really brown. Then flip and stir for a final minute. Taste one to see if they are crisp-tender. You don’t want mushy zucchini!

Perfect Sauteed Zucchini
3 medium zucchini about 1 1/2 inch diameter
1/2 teaspoon of dried oregano
salt
pepper (omit for AIP)
olive oil

1. Wash and trim ends of zucchini. Cut in half lengthwise and cut in half again so they are quartered. Take each quarter and slice out the seeds. Alternatively, the zucchini can be cut in half and the seed scraped out with a spoon.

2. Slice the zucchini into 1/4 inch thick slices.

3. Heat large skillet over medium heat for a minute or two and then add enough olive oil to just coat the pan (about 2 or 3 tablespoons). Add the zucchini and arrange so a cut side instead of skin side makes contact with the skillet. Don’t worry about being perfect, but try to make sure the majority of the zucchini pieces are on their side. Sprinkle with oregano, salt, and pepper. Leave them alone for 5 to 7 minutes. I mean it. Don’t touch the pan.

4. Before you move or flip the zucchini, pick a piece up and make sure they are browned. If not, leave them alone until they are sufficiently browned. Once you flip and stir them saute for an additional minute or so until the perfect crisp-tender texture is reached.

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Perfect Sauteed Zucchini

January 22, 2022
: 3
: 5 min
: 9 min
: 14 min
: Easy

By:

Ingredients
  • 3 medium zucchini about 1 1/2 inch diameter
  • 1/2 teaspoon of dried oregano
  • salt
  • pepper
  • olive oil
Directions
  • Step 1 Wash and trim ends of zucchini. Cut in half lengthwise and cut in half again so they are quartered. Take each quarter and slice out the seeds. Alternatively, the zucchini can be cut in half and the seed scraped out with a spoon.
  • Step 2 Slice the zucchini into 1/4 inch thick slices.
  • Step 3 Heat large skillet over medium heat for a minute or two and then add enough olive oil to just coat the pan (about 2 or 3 tablespoons). Add the zucchini and arrange so a cut side instead of skin side makes contact with the skillet. Don’t worry about being perfect, but try to make sure the majority of the zucchini pieces are on their side. Sprinkle with oregano, salt, and pepper. Leave them alone for 5 to 7 minutes. I mean it. Don’t touch the pan.
  • Step 4 Before you move or flip the zucchini, pick a piece up and make sure they are browned. If not, leave them alone until they are sufficiently browned. Once you flip and stir them saute for an additional minute or so until the perfect crisp-tender texture is reached.

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