Yes, it’s me … with another zucchini recipe. Can’t stop, won’t stop! Okay, I’ll stop … after I post one more next week. Cool?
So originally, I called recipe this 5-Minute Sauteed Zucchini, but then I set a stop watch and, dangit, it was more like 7. Not quite as impressive-sounding, but still super fast – and, of course also super tasty!
Although, calling this a “recipe” is kind of pushing it. Basically it’s just an easy-peasy way to whip up a veggie side dish that’ll go with just about any meal, especially when your garden is overflowing with zucchini.
Just add a little olive oil to a hot pan, saute the garlic for a minute, add the zucchini, cook until tender, salt and pepper, and a sprinkle of basil. Done and done.
7-Minute Sauteed Zucchini with Garlic & Basil
- 2 teaspoons olive oil
- 1 medium clove garlic (minced)
- 1 pound zucchini (about 2 medium zucchini, sliced into coins (halved if large))
- Pinch salt & pepper
- 5-6 basil leaves (cut chiffonade style)
- Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired. Serve.