I have to say, I think zucchini is my very most favorite squash. Don’t get me wrong, I like ‘em all, from butternut to spaghetti squash, but zucchini is my number one, forever and ever favorite. It’s just so juicy and yummy, plus I feel pretty good about eating it, cause…ya know, it’s a vegetable.
For a squash that holds such a special place in my heart, I feel like I just don’t make it enough. Why? There’s just no good reason. It is versatile in flavor and pairs extremely well with pretty much every single protein on the planet.
I wanted a recipe that was quick and easy, simple to make and one I could whip any night of the week. Oh, and no mushy zucchini. Squishy-squash is not exactly my jam. I like it cooked to a perfect al dente, and this recipe delivers exactly that.
As far as seasoning zucchini goes, all you really need is salt and pepper. Zucchini has a sort of a buttery, rich flavor that’s pretty great on its own, and really doesn’t require too much assistance. Because we are keeping it so simple, you can slam out this veggie side in less than 10 minutes, making this recipe an awesome and quick weeknight vegetable side dish. Enjoy!
- 3 zucchini courgettes, scrubbed clean and dried
- 3 tablespoons olive oil separated
- 1 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon unsalted butter
Halve the zucchinis lenthwise, then cut into quarters. Cut quarters in half, crosswise. You should have 8 spears from each zucchini. Spread the zucchini out on your work surface, drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to combine.
Add olive oil and butter to a large saute pan over medium-high heat. Cook zucchini, flesh side down for 2 minutes. Turn and sear the other side of flesh 2 minutes more. Reduce the heat slightly if browning too quickly, and do not overcrowd the pan. Searing in batches will likely be necessary. Remove from the heat, serve and enjoy.
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