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You need this easy sautéed zucchini recipe in your culinary arsenal. For different flavor profiles simply swap out the herbs and aromatics.
IN THIS POST
This was the first zucchini recipe I learned. As a new cook, I really appreciated the simplicity of this dish. For the first dozen times I made this I used rosemary. You can use any herb that strikes your fancy.
This dish comes together fast. It’s perfect if you are trying to savor your zucchini harvest.
How To Make This Recipe
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RESOURCES
Zucchini by Wikipedia
Sauteed Zucchini with Shallots & Herbs
You need this easy sautéed zucchini recipe in your culinary arsenal. For different flavor profiles simple swap out the herbs and aromatics. This is the first zucchini cooking technique I learned as a new cook.
Ingredients
- 2 Tbs olive oil
- 2 Tbs minced shallots
- 2 medium zucchini, sliced into 1/8th inch rounds
- 2 Tbs fresh herbs, finely minced
- salt and pepper to taste
- 2 Tbs fresh lemon juice
Instructions
- In a large skillet, add oil and shallots. Cook over medium heat. When the shallots start to sizzle, add zucchini in a single layer if possible.
- After 6 minutes, turn zucchini over and add herbs, salt and pepper.
Cook for 6 more minutes or until zucchini is crispy on the outside and golden. - Remove from heat, sprinkle with lemon juice.
Notes
- You can change the flavor profile by changing out the herbs and shallots. Instead of shallots try garlic. I used tarragon and sage in this recipe but rosemary also works very well.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 82Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 78mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g