Sautéed Zucchini with Dill Recipe | SimplyRecipes.com


This sautéed zucchini with dill is such a easy and simple facet dish for summer season meals. Six substances. Takes 15 minutes. Great by itself, or serve with grilled rooster or fish.

Print

Photography Credit:
Sheryl Julian

When the zucchini in your backyard remains to be slender and about 7-inches lengthy – earlier than they get massive as baseball bats — the seeds might be small and the flesh might be candy.

Zucchini at this stage hardly wants any adornment. I like to chop my zucchini into skinny cash and toss them in a sizzling skillet with some oil till they begin to flip golden brown. That’s it!

Sautéed Zucchini with DillThis easy sauté takes just some minutes. The zucchini can go to the desk by itself, or you should utilize it as a mattress for grilled rooster or fish. Any leftover zucchini is nice served with a fried egg for breakfast the following day!

I like to make use of a mandoline to slice the zucchini into skinny, uniform circles, however you may also use a meals processor with a slicing blade. If the opening of your meals processor is just too small for complete zucchini, halve them lengthwise to make half-coins.

I like so as to add recent dill and lemon zest to my sauté. They add simply the suitable aromatics to the zucchini.

With solely six substances and about 15 minutes of your time, you might have a wonderful vegetable dish to your summer season desk.

Sautéed Zucchini with Dill Recipe

Print

You can halve this recipe if cooking for 4 or fewer folks.

Ingredients

  • 6 medium zucchini (7-inches lengthy, 2 1/2 kilos or 1.10 kg whole)
  • four tablespoons olive oil
  • 1/2 teaspoon salt, plus extra to style
  • 1/four teaspoon floor black pepper, plus extra to style
  • 2 tablespoons chopped recent dill
  • Zest from one lemon

Special gear:

Method

1 Prepare the zucchini: Cut away the stem from the zucchini and trim the underside finish. Slice the zucchini into 1/Eight-inch rounds utilizing  a mandolin, meals processor, or your highest knife expertise.

Sautéed Zucchini with Dill

2 Cook the zucchini in two batches: In a big skillet, warmth 2 tablespoons of the olive oil over medium-high warmth. Add half the zucchini. Cook with out stirring for four minutes, or till among the rounds are golden whenever you carry them with a spatula.

Sprinkle with 1/four teaspoon of the salt and 1/Eight teaspoon of the pepper. Turn and cook dinner 2 minutes extra with out disturbing or till extra rounds are brown. Do this two extra occasions. Not all of the rounds might be browned however a whole lot of them might be. Transfer to a bowl.

Cook the second batch of zucchini with the remaining 2 tablespoons oil in the identical means. Return all of the zucchini to the pan.

Sautéed Zucchini with Dill

three Season the zucchini: Combine the dill and lemon rind on a slicing board and chop them collectively simply to combine them. Sprinkle the new zucchini with the dill and lemon combination, and toss properly. Taste for seasoning and add extra salt and pepper, for those who like.

Sautéed Zucchini with Dill

four Serve sizzling or heat.

Hello! All photographs and content material are copyright protected. Please don’t use our photographs with out prior written permission. If you want to republish this recipe, please rewrite the recipe in your individual distinctive phrases and hyperlink again to Sautéed Zucchini with Dill on Simply Recipes. Thank you!

Print

Sheryl Julian

Sheryl Julian is an award-winning author, editor, and meals stylist. She is the previous meals editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her meals sections gained Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

More from Sheryl