My Simple Sauteed Zucchini is simple, honest food, bursting with lemon and mint, and done in a flash!
It's time for another installment of my Spring Fling series where I bring you light and fresh recipes that use the abundance of spring produce available now. There is one caveat to this post...the main ingredient, zucchini, technically is a summer produce. But that little detail will not stop me from showing off this outstanding side dish plus zucchini is available all year round.
This side dish is the perfect accompaniment to any meat, chicken, or fish, any way you cook it. This is the GO TO side dish of the season! Did I mention how simple it is to make? Well you will be astounded at how easy this dish comes together and in no time you have a side dish that, dare I say, may turn out better than the main dish!
What gives this otherwise bland vegetable amazing flavor, are the enhancers that we add to it. We start off the saute with some diced onion, the zucchini and some lemon zest. Once the vegetables are brown and become tender we finish it off with lemon juice and chopped mint. This lends the dish a bright flavor that is irresistible!
I have to say that this is my new favorite side dish. It is seriously good! The first time I served this was at Easter along side this roasted turkey breast, and this Carrot and Apple Matchstick Salad. I have made this twice since then, and I'm making it again tonight! It's really that good.
The one thing I do love is that you can change out the flavors a little. Don't like mint? Go for basil instead. Or use orange in place of the lemon juice and zest. You can even liven this up some more by adding a mix of zucchini and yellow squash. That's the beauty of this dish! Simple clean food bursting with flavor and done in a flash! That's my kind of dish.
Enjoy!
Simple Sauteed Zucchini
serves 4-6
1 1/2 lbs. zucchini or yellow summer squash, trimmed and sliced 1/4" thick
3 Tbsp olive oil
1 small yellow onion, small dice
1 tsp lemon zest
2 Tbsp lemon juice
2 Tbsp fresh mint, chopped (or basil)
Heat oil in a large skillet over medium heat until hot. Add onion and cook until almost softened, about 3 minutes. Turn up heat to medium high and add zucchini and lemon zest. Cook until golden brown on both sides, about 10 minutes.
Remove skillet from the heat and stir in lemon juice and mint. Add salt and pepper to taste. Serve.
source: cook's illustrated cookbook "Vegetables Illustrated"
I love zucchini, but it's pretty boring, so we rarely prepare it.
ReplyDeleteI am excited to try this recipe this week. The lemon zest and lemon juice, sounds like a great addition. My 14 year old is cooking more these days, I'll ask her to prepare this for me!