Pan-Seared Zucchini with Garlic and Basil

4.80 from 5 votes

Pan-Seared Zucchini with Garlic and Basil

With a side dish this delicious and simple you’ll never wonder what to do with that bumper crop of zucchini or summer squash again. Serve sautéed zucchini with garlic and basil as a side dish to your favorite foods off the grill, summer sandwiches, or as a healthier side for burgers and hot dogs.

To adjust the servings in this recipe, click on the number next to servings.

Prep Time30

Cook Time7

Total Time37

Course: Side Dish

Keyword: easy side dish, easy vegetable side, summer, vegetables, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $4.00

Equipment

Mixing Bowls
Half Sheet Pan
Paper Towels
Skillet

Ingredients

1 pound Zucchini or Summer Squash, halved lengthwise and sliced into 1/2-inch thick pieces
1 teaspoon Kosher Salt (see note)
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Red or White Wine Vinegar
1 clove Garlic, minced
2 Tablespoons Cooking Oil (I use any neutral oil like vegetable, grapeseed, or avocado oil)
10 leaves Fresh Basil, thinly sliced or chopped

Instructions

In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices.
Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper towels and let rest for 20 minutes. (This will draw out moisture to give the zucchini a more concentrated flavor and better texture as it cooks.)
Meanwhile, in a mixing bowl (you can use the same one you used to salt the zucchini, but wipe it out first), whisk together the olive oil, vinegar, and garlic.
After zucchini has been resting for 20 minutes, roll it up in the dish towel / paper towels and gently rub it to remove moisture that gathered on its surface.
Heat a large skillet with cooking oil over medium heat until the oil begins to shimmer.
Add zucchini to the heated skillet in a single layer (do this in batches if needed; be careful not to crowd the pan or it won’t brown). Let it sit in the hot pan, without turning, until golden brown on the bottom, 4 to 7 minutes. Gently flip the zucchini and continue cooking, stirring occasionally until tender, 6 to 7 minutes more.
Add warm zucchini to the bowl with the olive oil dressing and toss gently to combine.
Just before serving, fold in basil.

Notes

Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

Nutrition