Sauteed Zucchini
Submitted by aljodika
Sauteed grated zucchini with butter, onion, lemon, and parsley. Salt-drained for crisp-tender texture instead of soggy mush. Quick weeknight side dish.
YIELD
8 servingsPREP
45 minCOOK
20 minREADY
70 minThe trick to a good sauteed zucchini side, the kind that’s tender and bright instead of pale and watery, is salting and draining. Grate the squash, toss with salt, and let it sit in a colander for 30 minutes. The salt pulls out a startling amount of liquid, and what’s left in the towel hits the hot butter and stays crisp.
Grating instead of slicing changes everything. Coins of zucchini take longer to cook and tend to weep into the pan, but shreds caramelize fast over high heat and pick up just enough color to add flavor before they collapse. Three or four minutes total in the skillet is all it takes.
The lemon juice and parsley at the end aren’t garnish; they’re the seasoning that pulls the dish from bland boiled vegetable to something you actually want seconds of. Add them off the heat so the lemon stays sharp and the parsley keeps its color.
Pro Tips
- Squeeze the salted zucchini in a clean kitchen towel after draining for the driest possible shreds.
- Cook the onion low and slow first, then crank the heat for the zucchini; combining them in one stage means soggy onions or undercooked squash.
- Don’t overcrowd the pan. Cook in two batches if your skillet is small; steam is the enemy of saute.
- Taste before adding more salt; the drain salt may be plenty.
Variations
Ingredients
Directions
Scrub zucchini and cut off ends.
Grate and put in colander.
Toss with 2 tespoons salt and let drain at least ½ hour.
When ready to cook, drain well in a paper towel to remove all liquid.
Melt butter in a large skillet.
Sauté onion over low heat until soft.
Raise heat to medium high and add zucchini.
Stir and toss constantly for 3 to 4 minutes, until cooked but still crisp.
Season with pepper, salt if needed, lemon juice and parsley.
Serve immediately.
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