Sides & Vegetables · American

Sautéed Zucchini

Name: Sautéed Zucchini
Total time: 15 min
Yield: 2
Ingredients: 2 unit zucchini (2 medium, thick half-moons); 2 tbsp olive oil; 2 clove garlic (sliced); ½ tsp salt (at the end — this is the recipe); ¼ tsp black pepper; ¼ cup Parmesan (grated over); 2 tbsp basil (torn)

7 ingredients · 15 minutes · 2 servings

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212kcal7.4g protein17.7g fat7.8g carbs~$1.33/ serving*

VegetarianPescatarianNo porkNo alcohol

Contains: dairy

Ingredients

Servings:

2 unit	zucchini (2 medium, thick half-moons)
2 tbsp	olive oil
2 clove	garlic (sliced)
½ tsp	salt (at the end — this is the recipe)
¼ tsp	black pepper
¼ cup	Parmesan (grated over)
2 tbsp	basil (torn)
1 unit	lemon (zest, with the cheese)optional

Method

slice3 min
half-inch half-moons — thick on purpose
thicker than instinct: a fat half-moon has time to brown before its center surrenders, where thin coins go from raw to weeping with no stop at golden — the cut IS the water strategy
saute7 min
high heat, one layer, UNSALTED, turned once or twice
in genuinely hot oil, cut faces down, left alone until deeply golden before the first turn — no salt yet, which is this entry's headline: salt now would pull the flood the whole method exists to prevent; garlic slices join for the last ninety seconds
season2 min
off heat: salt + pepper + cheese + basil
salted the moment the pan leaves the flame, Parmesan melting on contact, basil over — served immediately and eaten the same way, because even perfectly cooked zucchini starts negotiating with its own water on the plate; ten minutes total, garden to table, all August long