Sautéed Zucchini
This zucchini dish is a delightful mix of caramelized coins of zucchini with hints of garlic and shallots, all topped with fragrant dill and crunchy almonds. It's a simple yet flavorful side dish that comes together easily in just a few steps. Each bite offers a burst of summer flavors, making it a perfect accompaniment to any meal.
— Constant Cookbook
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 medium garlic cloves, thinly sliced
- 3 medium shallots or new red onions, thinly sliced
- fine grain sea salt
- 2 medium zucchini, sliced into 1/4-inch thick coins
- a good handful of dill, chopped
- 1/4 cup Marcona almonds or toasted almond slices
Instructions
- In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.
- Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 2 - 4.
Nutrition
- Calories: 135 kcal
- Carbohydrate Content: 6 g
- Protein Content: 3 g
- Fat Content: 11 g
- Saturated Fat Content: 1 g
- Sodium Content: 8 mg
- Fiber Content: 2 g
- Sugar Content: 2 g
- Serving Size: 1 serving
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