Italian Herb Sautéed Zucchini Squash Recipe
A quick and easy sautéed zucchini side dish seasoned with Italian herbs and topped with parmesan.
Equipment
Ingredients
- 4 zucchini small and thin
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Pinch dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- Pinch dried oregano
- ½ teaspoon garlic powder
- 3 Tablespoons parmesan cheese freshly grated
- 4 large basil leaves chiffonade or torn
Instructions
Slice the Zucchini
- Wash the zucchini and slice them into ¼” slices.4 zucchini
Sauté the Zucchini
- Heat the olive oil in a large sauté pan over medium heat. Once the oil is hot, add the zucchini to the hot pan. Toss to coat, then add the salt, pepper, garlic powder and dried herbs. Continue to cook, stirring and tossing often, until the zucchini are tender and begin to get a nice golden brown color - about 5 minutes.2 Tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, Pinch dried thyme, ½ teaspoon dried basil, ½ teaspoon dried marjoram, Pinch dried oregano, ½ teaspoon garlic powder
Finish the Dish
- Remove the zucchini to a serving dish, sprinkling with the parmesan. Add the fresh basil and serve.3 Tablespoons parmesan cheese, 4 large basil leaves
Notes
Substitutions:
- Zucchini: Common yellow squash or calabaza squash can be substituted for zucchini in this recipe.
- Parmesan: This can be removed for a vegan dish or swapped for a good pecorino cheese or Grana Padano if desired.
Nutrition
Calories: 99kcalCarbohydrates: 4gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 3mgSodium: 651mgPotassium: 324mgFiber: 1gSugar: 3gVitamin A: 290IUVitamin C: 21mgCalcium: 69mgIron: 1mg
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