Best Way To Make SAUTEED ZUCCHINI (In 10 Minutes!)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Mince 3 cloves of garlic, or use about 1.5 teaspoons of jarred garlic.

Cut off the root ends of the garlic, then peel the skin off by banging it with a knife.

Slice the garlic thinly and mince it using a rocking motion.

Slice 1 pound of zucchini into pieces less than half an inch thick, keeping them uniform in thickness.

Transfer the sliced zucchini to a bowl.

Heat a 12-inch cast iron skillet on medium high heat and add about 1 tablespoon of olive oil.

Wait for the oil to heat up until it slides around the pan easily.

Add the zucchini to the skillet in a single layer, avoiding overcrowding.

Cook the zucchini for about 4 to 5 minutes, stirring and flipping occasionally, until it starts to brown.

Make a well in the middle of the zucchini once it's almost done cooking.

Add 1 tablespoon of butter to the well and let it melt.

Add the minced garlic to the melted butter and sauté on medium low or low heat to avoid burning.

Once the garlic is fragrant, stir it together with the zucchini and remove from heat.

Season the zucchini with about 1/4 teaspoon of salt and 1/8 teaspoon of pepper, adjusting to taste.

Transfer the zucchini to a serving dish quickly to prevent it from continuing to cook in the skillet.

Optionally, sprinkle with parsley for a finishing touch.

Cooking Techniques

Equipment Needed

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Allergens