Sauteed Zucchini is one of the most simple things to make but it can be so good. It’s a soft and creamy texture with a bit of crunch. Season It well and it’s perfect. A little green cardamom helps bring out the natural sweetness. It’s simple yet delicious. A perfect summer dish. Pair it with a rustic masabahsa hummus with herbs and it’s complete.
Summer squash is a highly versatile vegetable, perfect for experimenting during the season. Sautéed zucchini and other summer squash can be enjoyed as a side dish or as part of a larger meal. The best part about sautéing summer squash is that it works well with any type of zucchini or summer squash, so you can easily switch it up based on what’s available at your local farmers market. They’re the best place to find fresh, locally grown summer squash. These markets usually have a variety of different types of squash, each with its own unique flavor profile. With its mild, sweet flavor and endless possibilities, summer squash is sure to become a staple in your kitchen all season long. hen shopping at a farmers market, you can speak directly with the growers and learn about different varieties of sauteed zucchini. The mild flavor also Pairs perfectly with green cardamom. The two flavors aren’t too bold so they meld together amazingly. It’s a perfect summer pairing. The green cardamom has a little floralness that brings summer to the table.
Quick and easy sauteed zucchini
Cooking the summer squash is quick. It’s a simple preparation but full of flavors. Scoring the zucchini helps speed up the internal cooking process. The outside gets caramelized while the inside is soft with a nice snap. we don’t want mush here, but for the sauteed zucchini it still has some integrity. The scoring also just looks cool. That beautiful contrast in color. The bright inside and crusty inside. It also makes the zucchini easier to eat as it breaks into small sections with a fork or spoon. It’s an easy summer recipe that pairs with so much. Here I used Canalinni masabacha. It’s essentially a rustic chunky hummus. They are great together especially seasoned with the green cardamom.
Sauteed zucchini ideas
The best part about this recipe is the diversity. You can use so many different summer squash here. Green striped zucchini, Yellow zucchini, Patty pan squash, sunburst. There are so many to explore. The cooking technique stays the same for all of them. You just have to adjust the cooking time for each one. Pairing them is also a load of fun. I mentioned masabacha before there is a load of directions to go. Top on a grain salad with barley or quinoa. Yogurt and fresh herbs are a load of flavor too. If you want to explore even more keep in mind seasoning. Green cardamom is a simple straightforward flavor. It won’t get lost in the sauce but coriander, cumin, or sumac are great options too. I like to season in the middle eastern area here but let your influences take you where it may be.
Sauteeing zucchini is so simple and easy. Whether you’re looking for a side dish or the main event, these versatile vegetables are sure to please. Pair them with a salad or spread. With so many different varieties available at your local farmers’ market. Next time you’re at the farmers market, be sure to pick up some zucchini and summer squash and give this recipe a try. You won’t be disappointed!
- 2 Zucchini
- 2 tbsp (8g ) Green cardamom
- 4 (16g) Garlic clove
- 1 lemon
- 3 tbsp (41g) Olive oil
- Garnish mint
- Garnish Parsley
- Wash the zucchini. Cut in half and place the cut side up. Make diagonal cuts going down the length of the zucchini. Do not cut all the way through. Only a quarter of the way into it. Repeat going in the opposite directions. Flip the squash over and make the same diagonal cut on the make. Season with salt and cardamom. cut the lemon into quarters and peel the garlic.
- Preheat your pan with the olive oil. Place the squash cut side down in the pan. Sear until the edges begin to turn golden brown. Flip and continue cooking until the sauteed zucchini is soft. It should be soft on the outside but still a little firm on the inside. Remove from the pan. Finish with mint and parsley.