Plain sauteed zucchini
I saw a table in the market the other day, moaning under the weight of a mountain of summer squash. Pumpkin that looked like it was about to crawl into my basket. I felt sorry, grabbed a few, and headed home. I ended up using a few in a favorite sauteed zucchini recipe. It is pictured here served over a simple plate of spaghetti.
The sauteed zucchini? It's a single pan thing. Zucchini coins are browned in a pan, but what makes it special is the toasted golden strips of garlic combined with lots of fresh dill. Add a pinch of almonds to crunch and everything is good. It takes five minutes to cook in this case, and you can treat this as a side dish or use it as part of something else …
Variations
I often cook a pan of the zucchini like this and then use it to top off a frittata. Or toss it with a plate of pasta. About Farro with some harissa-tipped vinaigrette? Not bad. Baked as a hand cake in a simple batter with a hint of goat cheese? Even better. Anyway, it's really adaptable. And for those of you who don't use a lot of dill in cooking … let me just say, dill is underestimated and underused. The more I cook with it, the more I love it – cross your fingers you like this spin as much as I do.
Different types of zucchini
You can sauté almost any type of zucchini! Or a mix of zucchini / summer squash, as shown here. A pro tip – try to cut everything the same 1/4 inch thickness. As for the shape – you can cut whole coins or half coins. You can cut zucchini across or diagonally and cut diagonally. Feel free to experiment!
Other zucchini recipes!
If you have to cook a lot of zucchini, be sure to try the pasta with crushed zucchini cream. It's a real favorite. You can also make bruschetta out of the simple sauteed zucchini here – so good! Maybe with a hint of pesto and some creamy, crumbly cheese? Yes, please.
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