10 Minutes Sautéed Zucchini with Lemon Zest
A fast and flavorful sautéed zucchini side featuring fresh lemon and garlic. Perfect for busy days when you want a healthy, tasty vegetable dish ready in minutes.
Equipment
- 10-inch stainless steel skillet
- 1 Microplane zester
- 1 Chef’s Knife
- 1 Garlic press (or mincing tool)
- 1 Tight-fitting lid for skillet
Ingredients
- 2 medium zucchinis about 6–8 inches each
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 garlic cloves minced
- 1 lemon zested and juiced
Instructions
- Prepare the Zucchini: Start by trimming off the stem ends of the zucchinis. Slice each zucchini into half-inch thick rounds, then cut those rounds into quarters to create bite-sized pieces that will cook quickly and evenly.
- Heat the Skillet and Oil: Place a 10-inch stainless steel skillet over medium-high heat. Pour in the olive oil and allow it to warm until it shimmers lightly — this signals the oil is hot enough for sautéing.
- Sauté the Zucchini: Add the chopped zucchini to the hot skillet along with the kosher salt and black pepper. Stir occasionally for about five minutes, allowing the zucchini pieces to brown lightly and develop a tender-crisp texture. Add Garlic for Flavor Once the zucchini has cooked for five minutes, quickly stir in the minced garlic. Sauté for about 30 seconds until fragrant, being careful not to let the garlic burn.
- Finish with Lemon Juice and Steam: Pour in the fresh lemon juice — you’ll hear a satisfying sizzle as it hits the hot pan. Stir and cook for an additional minute to let the flavors meld. Then turn off the heat, cover the skillet with a tight-fitting lid, and let the zucchini steam gently for five minutes to reach perfect tenderness.
- Garnish and Serve: Remove the lid and sprinkle the lemon zest over the zucchini. Give a gentle toss to combine, then serve immediately for the freshest flavor.
Notes
- Portion Size: Plan on one medium zucchini per person since zucchini reduces significantly in volume when cooked.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, reheat gently on the stovetop.
- Freezing: Freezing is not recommended as the zucchini will become watery and lose its texture.
- Customization Tip: Add a sprinkle of freshly grated Parmesan or chopped fresh herbs like basil or parsley for an extra flavor boost.
