Description
A Mediterranean-inspired sautéed zucchini dish that’s simple enough for weeknights, yet fancy enough for guests.
Ingredients
Scale
- 2 medium zucchini (about 1 1/4 pounds)
- 2 tablespoons extra virgin olive oil, divided
- Fine sea salt + freshly ground black pepper, to taste
- 1/4 cup minced fresh parsley
- 2 tablespoons capers, roughly chopped
- 1 medium garlic clove, grated, crushed, or finely minced
- 1 tablespoon lemon juice (from about 1/2 lemon)
Instructions
- Trim off the zucchini ends and discard. Halve each zucchini lengthwise and cut into 1/2-inch-thick slices on a diagonal.
- Place a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil is shimmering, add the zucchini in an even layer*. (The zucchini should sizzle when it hits the pan; if it doesn’t, warm the skillet more before adding more zucchini.) Cook undisturbed until the underside is nicely browned, about 4 minutes. Then flip and continue cooking until it’s browned on both sides, about 4 to 5 minutes more. In the last minute of cooking, season with salt and pepper.
- Meanwhile, in a small bowl, combine the parsley, capers, garlic, lemon, pinches of salt and pepper, and the remaining tablespoon of oil. Stir to combine.
- Transfer the zucchini to a serving platter and scatter the parsley mixture on top. Serve immediately.
Notes
*If the zucchini doesn’t all fit in a single layer, cook it in 2 batches.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 90
- Sodium: 185 mg
- Fat: 7.3 g
- Carbohydrates: 4.9 g
- Fiber: 1.8 g
- Protein: 4 g
