Sauteed Zucchini with Garlic and Basil

Posted on 18 August 2011 | 1 comment | share this


Zucchini or courgette is one of those vegetables people tend to have in abundance, especially if they have a garden. I am rather fussy about zucchini and really only enjoy them in this dish when they are nice and small. The big ones work better for making relish or zucchini cake. While I don’t have my own veggie garden, I can never pass up the little patty pan squash (sometimes called sunburst squash) at the market. They are so cute and cheerful and are perfect sauteed or thrown on the BBQ.

This recipe works well with any member of the zucchini family and looks nicest with a combination of colours and varieties. These patty pans and zucchini are from Forstbauer Family Food Farm in Chilliwack and looked as if they had been picked only minutes ago. They are sweet and have a perfect crunch to them.

You can’t really go wrong with olive oil, garlic and Parmesan cheese. The recipe I have provided is really just a guideline, feel free to adjust the proportions of ingredients to your taste preference. I didn’t have any pine nuts but they are a nice addition if you have some on hand.

The recipe serves two to four people depending on what you are serving with it. In our house this amount would serve two but we are big veggie eaters.

I enjoyed this dish as a light lunch yesterday but it is great along side grilled meats or tossed with pasta.

Happy Cooking!

Sauteed Zucchini with Garlic and Basil

This is less of a recipe and more of a guideline as this dish is so simple. Feel free to add more lemon, cheese or switch up the herbs based on your preference. It works best to use a large skillet, if the zucchini are too crowded they will steam rather than brown.

Serves 2-4 people

6 small or 2 -3 medium zucchini or patty pan squash (about 1 pound) cut into 1/4-inch thick slices

2 large cloves garlic, minced

1 – 2 tbsp olive oil (enough to coat your pan)

Lemon, small squeeze

A good handful of basil, roughly torn

1/4 cup grated Parmesan cheese

2 tbsp toasted pine nuts (optional)

Salt and fresh cracked pepper to taste

Heat olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant. Add the zucchini, salt and pepper and stir to coat with the olive and garlic. Cook for 4-5 minutes until the zucchini is lightly golden and tender crisp. Sprinkle with lemon juice, Parmesan cheese and pine nuts. Taste and adjust seasoning. Add the basil right before serving as it will brown quickly. Mop up juices with nice crusty bread.


Comments

  • I think you need to change Galic to Garlic

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