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cooked zucchini in a white bowl
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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.
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Prep Time30 mins
Cook Time7 mins
Total Time37 mins
Course: Side Dish
Keyword: easy side dish, easy vegetable side, summer, vegetables, vegetarian
Servings: 4
Calories: 146kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • Mixing Bowls
  • Half Sheet Pan
  • Paper Towels
  • Skillet

Ingredients

  • 1 lb Zucchini or Summer Squash, halved lengthwise and sliced into 1/2-inch thick pieces
  • 1 tsp Kosher Salt (see note)
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Red or White Wine Vinegar
  • 1 clove Garlic, minced
  • 2 Tbsp 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

Calories: 146kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 591mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 293IU | Vitamin C: 21mg | Calcium: 23mg | Iron: 1mg