Lightly sauteed, still crisp zucchini, tossed with just a bit of olive oil and sprinkled with salt and pepper. This was so delicious; I can not wait to make it again.
My husband actually said, “wow” and he was eating this right out of the pan as I was getting dinner on the table. Let me tell you, that was a big deal.
We are all starting to burn out on zucchini and the idea of a squash side dish that elicited a “wow” absolutely made my night. We didn’t even offer to share this with our boys.
They were quite content with spaghetti and meatballs and I was perfectly happy to keep more of this for myself.Get New Recipessent to your inbox!Sign me up!We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Sauteed Zucchini Ribbons
5 from 1 voteSavePinPrintReview
Ingredients
- ▢1 teaspoon olive oil
- ▢2 cloves garlic minced
- ▢4 medium size Italian zucchinis I used 3 yellow and 1 green
- ▢kosher salt and freshly cracked pepper to taste
Instructions
- Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil. Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly. Enjoy!
