Simple and Easy Sautéed Zucchini that doesn’t skimp on flavor but uses fresh herbs from the garden to make a big impact.
4–5 freshly harvest zucchini
2 tbsp Olive Oil – Cooking Grade
1 Small Onion
1 Garlic Clove
Salt and Pepper To Taste
2 large handfuls of Basil
1/4 cup pine nuts or other seed or nut of choice
1/4 cup olive oil
2 garlic cloves
Juice of 1 Lemon
1 tsp sea salt
Optional toppings: Red Pepper Flakes, Micro greens, pine nuts, or any chopped nut.
See this recipe for herb or nut adjustment suggestions if you need it.
- Heat your skillet
- Chop onion and place olive oil in pan. Once the pan is warm with the oil add the onions. Stir and lower the heat then sauté the onions. Once fragrant add the garlic.
- Slice the zucchini thinly and layer in the pan in as much of a single layer as possible and bring them up to medium to high heat. Do not stir and let cook in that layer for 5-7 minutes or until becoming golden brown, but not burnt.
- While the zucchini are cooking place all the ingredients for your pesto into a blender or food processor until roughly chopped or smooth. The texture is up to you.
- When the Zucchini are getting crisp flip them to their other side and let them cook again till they are golden.
- Remove the pan from the heat and toss the zucchini in the pan while still warm with the pesto.
- Move to a serving bowl and top with red pepper flakes and a chopped nut of choice and enjoy!
- It is best to use small or medium size zucchini for this recipe and not larger ones. They are less seedy and watery.
- Use this pesto recipe for mixing herbs if you don’t have basil on hand
Keywords: Zucchini, Pesto, Basil