Southern FATTY

Loosen your bow tie, mint your julep, & stop in for a bite to eat.

Garlic Sautéed Skillet Zucchini

By 15 Comments

Garlic Sautéed Zucchini

 

SO… I realize I’ve been on a major sugar kick recently. I’ve had a few people ask me…”Do you post regular food on your blog, too?”. I’ll do my best to ignore that fact that sugar and butter are as naturally enjoyable as can be, and give it a go. You can cook healthy food and it taste juuuust great, after all.

 

With farmer’s market season in full-swing here in Nashville, I found myself [yet again] with a ridiculous amount of zucchini. This recipe isn’t anything mind-boggling, but is certainly simple and delicious. Garlic sautéed skillet zucchini is great choice when you have to rush and need a good side dish for dinner.

 

 

Local Zucchini

 

I’ve seen some people saying how delicious their zucchini is going to be because it is soooo enormous in their garden. I learned this same lesson the hard way. Huge, impressive zucchini is hardly impressive to eat. It ends up having a bazillion seeds and gets… ehh. Just not great. Go for the smaller ones that will have fewer seeds and will be packed full of flavor.

 

Medium-Medium/High heat is a zucchini’s friend. Once you get these over heat on a skillet, they will caramelize and leave a textured, sweet  exterior without giving a squishy blob that everyone hates.

 

Sliced Zucchini

 

While you could cook this in a regular run-of-the-mill stainless pan, I always opt for the good ol’ cast iron skillet. Why cast iron? Because:

 

  • Cast iron, when properly seasoned, is completely non-stick. If it sticks in your skillet, you haven’t seasoned it properly.
  • Indestructible! You can drop cast iron off of a bridge, into the water, retrieve it at the end of the river and simply wipe it off and have a perfectly cooked dinner. Not that that has ever happened to me….. Moving on.
  • Feelin’ hot, hot, hot! — These things will tolerate any heat you throw at it. You wouldn’t dare put that stainless pan at 500 F!
  • Easier cleanup. — You never was a skillet with soap. Just wipe it out and let it cool. Yes. It’s clean. Remember how how it is getting?

 

My kitchen is stocked to the ceiling with Lodge skillets. I can’t recommend them enough. They are very reasonably priced (seriously… $11), made just down the road here in Tennessee. Their coated enamel cookware is also amazing. I have a couple dutch oven pots that I use almost daily.

 

This is not an advertisement or sponsored post. I included this brand information because I truly utilize and enjoy these products.

 

Garlic Sautéed Zucchini

 

If you are looking for a simple, delicious side. This is it. You could even throw them in some foil and cook them on the grill with your burgers and grilled herb butter corn. Perfect summer meal!

 

 

Garlic Sautéed Skillet Zucchini
 
Print
Prep time
Cook time
Total time
 
Garlic Sautéed Skillet Zucchini from SouthernFATTY.com
Serves: 4 servings
Ingredients
  • 3-4 small zucchini, any variety
  • 1 tablespoon extra virgin olive oil
  • ½ tablespoon butter, unsalted
  • 1 tablespoon garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ½ teaspoon italian seasoning, optional
  • parmesan or asiago cheese, grated, optional (but delicious!)
Instructions
  1. Heat cast iron skillet over medium heat.
  2. Slice zucchini evenly, about ¼ inch. Sprinkle with salt.
  3. When skillet is hot, add oil and butter to combine.
  4. Add zucchini in single layer.
  5. Cook until golden. Flip and repeat.
  6. Season with remaining seasonings when both sides have light caramelization.
  7. Sprinkle with cheese, if desired.
  8. Enjoy! Visit SouthernFATTY.com for more.
Notes
2014 - SouthernFATTY.com

Reader Interactions

Comments

    Leave a Reply

    Your email address will not be published.

  2. This looks so delicious!! I am always looking for ways to spruce up my veggies. I do have one lodge skillet but it is tiny. Guess I need another one! 🙂

    Reply

  4. I love zucchini and I’ve sautéed it before with only Parmesan cheese. I love your addition of garlic and Italian seasoning. I’m definitely trying this next time I make it.

    Reply

    • I’m not sure it is even difficult enough to call a recipe… Hah! I wish I had grown zucchini this year. First year I have grown anything other than herbs, so I stuck to tomatoes and peppers. I’ll tackle zucchini next year!

      Reply

  7. Cast iron is after my heart here. I have 9 hanging around an island counter. I use cast iron every day, several times a day, and I would give up my Vitamix before I would give up my cast iron. Now for zucchini…perfectly on time!

    Reply

Trackbacks