Italian Style Zucchini

Six large zucchini sliced thin and cooked in the microwave with butter, olive oil, and a trio of Italian herbs. This is a 20-minute side dish that preserves the bright color and crisp-tender bite of the zucchini better than most stovetop methods can.

The microwave cooking happens in stages, and each one matters. First, the sliced zucchini steams in a quarter cup of water for 7 minutes, covered, until just crisp-tender. Drain that water completely. Then butter and olive oil go in for a quick 1-minute blast uncovered, coating every slice in rich fat. Finally, the herbs (basil, oregano, parsley) and salt get tossed in for a last 2 to 3 minutes uncovered until the zucchini hits your preferred doneness.

Don’t peel the zucchini. The skin holds the slices together during cooking and adds color contrast against the pale flesh. Cut them a uniform quarter-inch thick so they all cook at the same rate. Thicker slices will still be raw in the center while thinner ones go mushy.

The combination of butter and olive oil is intentional. Butter adds richness and a slightly nutty flavor while olive oil keeps things from tasting too heavy and adds its own fruity note. Together they coat the zucchini better than either one alone.

Pro Tips

• Drain the steaming water thoroughly before adding fats; leftover water dilutes the butter-oil coating
• Use a non-metallic casserole dish as specified; metal can cause arcing in the microwave
• Check at 2 minutes during the final stage; microwave power varies and overcooking turns zucchini to mush
• This works as a warm side dish for grilled chicken, fish, or Italian sausage

Variations

• Parmesan finish: Sprinkle grated Parmesan over the top after the final cooking stage
• Garlic: Add 2 minced garlic cloves with the butter and olive oil
• Summer medley: Add sliced yellow squash alongside the zucchini