sautéed zucchini

Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Zucchini with Basil

From the Culinate Kitchen collection by
Serves 4
Prep Time 10 minutes
Cook Time 10 minutes

Introduction

By itself, this dish makes a great side to serve with fish or meats. You can also turn it into a vegetarian entrée by tossing the cooked zucchini with pasta, a slug of olive oil, and lots of freshly grated Parmesan cheese. Or, add a couple of eggs to the sautéed zucchini for a delicious omelette or frittata.

Ingredients

2 Tbsp. extra-virgin olive oil
1 garlic clove, thinly sliced
2 medium or 3 small green or yellow zucchini, cut in half lengthwise and sliced into ¼-inch-thick half moons
~ Salt and freshly ground black pepper
cup fresh basil, chopped

Steps

  1. Heat the olive oil in a large sauté pan. Add the garlic and stir, then add the sliced zucchini. Cook over medium heat, stirring often, until the zucchini is soft and beginning to brown.
  2. Season to taste with salt and pepper. Toss with the chopped basil and serve.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice