Including our Test Kitchen’s tried-and-true tips for making the best sauteed zucchini.
Prop Styling: Gabe Greco
Although it’s available year-round, the best time toenjoy zucchiniis during the summer.
The smaller the zucchini, the thinner and more tender the skin will be.
Credit:Rachel Marek. Prop Styling: Gabe Greco
Here’s how to make quick sauteed zucchini, one of our favoritesummer side dishes.
In a medium bowl toss zucchini with salt.
In a 12-inch skillet heat oil over medium.
Increase heat to medium-high; add zucchini, stirring to coat with oil.
(Be careful; mixture may spatter.)
Spread in a single layer.
Cook, without stirring, about 3 minutes or until browned.
Cook, stirring 2 to 3 minutes more until just tender.
Remove skillet from heat.
Top with basil and pepper.
Serve with lemon wedges or balsamic vinegar.
2,000 calories a day is used for general nutrition advice.
