Panned Zucchini With Garlic
A quick, flavorful dish of sautéed zucchini with garlic, featuring tender slices infused with buttery and garlicky notes, perfect as a side or light vegetarian main.
Ingredients
Instructions
- Trim zucchini into 1/4-inch rounds.
- Place in a colander and sprinkle liberally with salt.
- Allow to stand in colander for 20 minutes, then rinse well and drain.
- Heat butter and olive oil in a skillet.
- Saute garlic until fragrant.
- Rinse and drain zucchini again and add to garlic in the skillet.
- Saute over high heat until tender, turning frequently.
- Serve immediately.
Tips & Substitutions
For added flavor, consider substituting the unsalted butter with ghee or using a mix of olive oil and a flavored oil like garlic or herb-infused oil. If fresh garlic is unavailable, garlic powder can be used, but use it sparingly as it has a stronger flavor. You can also try adding red pepper flakes for some heat or incorporating other vegetables like bell peppers or mushrooms to the mix, which pairs beautifully with Mediterranean recipes.
Serving Suggestions
Serve the panned zucchini as a vibrant side dish alongside grilled meats or fish. It also pairs well with Pasta Veggie Salad for a light meal or can be tossed into a Greek Spinach Casserole for added texture. Garnish with fresh herbs like parsley or basil for a pop of color and flavor.
Storage & Reheating
Leftover panned zucchini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the zucchini in a skillet over medium heat for about 5 minutes, stirring occasionally, until warmed through. Avoid reheating in the microwave, as it may make the zucchini soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Panned Zucchini With Garlic contains roughly 196 calories, with 5g protein, 23g carbohydrates, and 10g fat. It is a good source of protein (10% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1148mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables instead of zucchini?
Absolutely! This recipe can be adapted to include other vegetables such as yellow squash, bell peppers, or even eggplant. Just make sure to adjust cooking times based on the vegetable's tenderness.
Is it necessary to salt the zucchini before cooking?
Salting the zucchini draws out excess moisture, preventing it from becoming soggy during cooking. It’s a crucial step in achieving a nice texture, but if you're short on time, you can skip it. Just be sure to rinse well afterward.
Can I make this dish ahead of time?
While panned zucchini is best enjoyed fresh, you can prep the zucchini and garlic ahead. Store them separately in the fridge, and then sauté them shortly before serving to maintain optimal flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).