Sautéed Zucchini or Yellow Summer Squash

Discover the delightful flavors of Sautéed Zucchini or Yellow Summer Squash, a recipe designed to transform these watery vegetables into a dish with concentrated flavor and an appealing texture. Zucchini and summer squash often turn out soggy and bland when sautéed, but this recipe aims to change that perception. By using a clever technique of salting and draining the squash before cooking, excess water is removed, resulting in tender and lightly browned squash with intensified flavors. The addition of sautéed onion, grated lemon zest, and a burst of fresh parsley adds depth and brightness to the dish. With a touch of lemon juice to finish, this sautéed zucchini or summer squash becomes a delightful side dish that will elevate any meal.

SERVES 4

INGREDIENTS:

• 1½ pounds zucchini or yellow summer squash, sliced ¼ inch thick
• Kosher salt and pepper
• 3 tablespoons extra-virgin olive oil
• 1 small onion, chopped fine
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• 1 tablespoon minced fresh parsley

INSTRUCTIONS:

1. Toss the zucchini slices with 1 tablespoon of salt in a colander set over a bowl and let them drain for approximately 30 minutes.
2. After draining, pat the zucchini dry with paper towels, ensuring there is no residual salt left on the slices.
3. Heat the olive oil in a 12-inch nonstick skillet over medium heat until it shimmers.
4. Add the chopped onion and cook until it becomes almost softened, which should take about 3 minutes.
5. Increase the heat to medium-high, and add the zucchini slices and grated lemon zest to the skillet.
6. Cook the zucchini, stirring occasionally, until it becomes golden brown, which should take about 10 minutes.
7. Remove the skillet from the heat and stir in the lemon juice and minced fresh parsley.
8. Season the sautéed zucchini or summer squash with pepper to taste.
9. Transfer the flavorful dish to a platter and serve as a delightful and nutritious side to complement your main course.

VARIATION:

Sautéed Zucchini or Yellow Summer Squash with Olives and Oregano:

• Substitute the minced fresh parsley with 1 teaspoon of minced fresh oregano.
• Add ¼ cup of pitted and chopped kalamata olives to the zucchini along with the lemon juice. These olives add a delicious briny flavor to the dish.

TIPS:

• Choose firm and fresh zucchini or yellow summer squash for the best results. Look for vegetables with smooth skin and no signs of soft spots or blemishes.
• Ensure that the zucchini slices are evenly cut to ¼ inch thick, allowing them to cook uniformly.
• Be patient during the draining process; it helps to remove excess water from the squash, preventing sogginess during cooking.
• Use a large nonstick skillet to provide ample space for the squash to cook without overcrowding.
• For added flavor variations, consider substituting the parsley with other herbs like basil, mint, tarragon, or chives to suit your taste preferences.

With this Sautéed Zucchini or Yellow Summer Squash recipe, you’ll savor the essence of summer in every mouthful. Enjoy the tender, golden-brown squash infused with the brightness of lemon and the freshness of parsley. This versatile and quick side dish pairs well with a variety of mains and brings a burst of flavor to your plate. Elevate your dining experience with this delightful sautéed vegetable dish that showcases zucchini and summer squash in their most delectable form.