A tasty side dish is sautéed zucchini with parmesan, garlic, truffle oil, and parsley. It's one of my favorite quick and easy ways to cook zucchini. You should try this recipe if you have a lot of zucchini from your garden or the store.
How should it be served? It goes well with my Honey Mustard Chicken, Crispy Baked Chicken Thighs, and Dijon Baked Salmon.
It's a simple side dish you can make on the stove while making other things. One of my favorite vegetables is zucchini, and I have a TON of zucchini recipes on this site. I'll list a few of them below. But sautéed zucchini might become your new favorite dish once you try this garlicky, cheesy, savoury goodness.
SAUTÉED ZUCCHINI INGREDIENTS
This recipe only calls for a small number of components. What you'll need is as follows:
- Zucchini: Green or yellow zucchini squash can be used in this dish; the choice is yours.
- Olive Oil: Just enough olive oil to coat the pan. You may also use ghee, which is more stable at higher temperatures and has a buttery flavor.
- Parmesan: Grate some Parmigiano Reggiano, commonly known as fresh, genuine parmesan. Use the expensive product in the green container instead (you know what I mean). Fresh food is significantly more flavorful.
- Truffle Oil: This component is the "secret weapon": truffle oil. It imparts a fantastic truffle flavor and earthy scent. Again, use high-quality truffle oil (search for organic); otherwise, it can just be a chemically produced "flavor" or "essence."
- Parsley: Fresh parsley gives a burst of color and a savory flavor. To your taste, season with salt and pepper.
HOW TO MAKE THE BEST SAUTEED ZUCCHINI
It is essential to have all your ingredients diced, chopped, and ready for this recipe because they come together quickly. Here is how you do it:
SAUTE THE ZUCCHINI
Don't overcrowd the pan; add half the zucchini when the oil has heated. The critical step is not to touch it, though.
Before stirring and flipping to the other side, allow the zucchini to brown nicely on one side (approximately 2 minutes). Tongs might help you ensure that all the zucchini are turned over to the other side.
Transfer the first batch of zucchini to a dish once it has cooked for 6-7 minutes. Next, do the same with the remaining zucchini.
SAUTE THE GARLIC
Push the zucchini to one side and add the minced garlic when the second batch of zucchini is nearly finished. For around 30 seconds, sauté it. It should not be added earlier since it could burn, which is never good. Then return the initial batch of zucchini to the pan, mix it, and turn the heat off.
ADD THE PARMESAN, TRUFFLE OIL AND PARSLEY
Mix the grated parmesan, truffle oil, and parsley in a bowl. This ensures that the truffle oil's flavor gets into the parmesan and spreads more evenly around the zucchini.
At this point, turn off the heat because truffle oil is used as a finishing oil and is very delicate. Pour the cheese mixture over the zucchini, stir it up, take a deep breath of the delicious smell, and enjoy!
HOW THIN SHOULD YOU SLICE THE ZUCCHINI?
The zucchini should be thinly sliced, ideally no wider than ¼ inch. You can either use a mandoline or a sharp knife. It's typically one of the thicker settings on a mandoline. Using the mandoline makes it simple to slice all the zucchini.
What is Truffle parmesan?
Truffle parmesan seasoning was developed as an easy way to add the rich, savory aromas of truffles and Parmesan cheese to recipes and finished foods. This blend's basic taste is an umami-rich base made from premium black truffle salt.
What's up with my soggy roasted zucchini?
Zucchini has a higher water content than tougher vegetables (like this cinnamon-roasted butternut squash). Because of this, if you overbake the zucchini, the water will leak out and make the vegetable soggy. A good safety net is to cut the zucchini into more significant pieces.
How can mushy zucchini be crisped?
To reduce the amount of liquid released during cooking, slice the zucchini and sprinkle it with salt (while also seasoning it more thoroughly). A pound of zucchini should be diced and tossed with half a teaspoon of salt. Before drying it off and cooking it, let it drain in a colander for about 30 minutes.
When cooked, how should zucchini look?
Zucchini has the most fantastic texture when prepared in this manner: it is barely mushy and slightly crunchy on the exterior. It may convince any zucchini hater to change their mind because it is juicy and not mushy.
Zucchini in a sauce made with parmesan, truffle oil, garlic, and parsley. It's simple, tasty, and among the best zucchini dishes I've ever made. As a side dish, it's hard to beat this!