Sautéed Zucchini

1. Prep the zucchini. Slice zucchini into 1/4-inch pieces. If your zucchini are very large, cut into half moons or quarters so the pieces are a similar thickness and cook evenly. Pat lightly with a paper towel if it looks wet. Do not overthink it, just get rid of obvious surface moisture.

2. Heat the skillet. Set a large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and swirl to coat.

3. Sauté in a single layer. Add zucchini in one layer. Let it sit for 2 to 3 minutes without stirring so it can brown. When several pieces have golden edges on the first side, use tongs to flip the larger pieces (or give the pan a confident toss if you are that person), then cook another 2 minutes, until tender-crisp.

   

4. Season at the right moment. Once you see browning on multiple pieces, sprinkle with kosher salt, black pepper, and red pepper flakes if using. Toss to coat.

5. Add garlic late. Garlic burns fast, and your pan is hot on purpose. If the skillet seems aggressively hot, reduce heat to medium for a moment. Push zucchini to the edges, add the remaining 1 tablespoon olive oil to the center, then add minced garlic. Stir the garlic in the oil for 15 to 20 seconds, then toss everything together for 30 to 60 seconds, just until fragrant.

6. Finish bright. Turn off the heat. Add lemon zest (if using) and lemon juice. Taste and adjust salt and pepper.

7. Serve. Transfer to a plate and finish with Parmesan and herbs if you want. Serve hot, and do not be surprised if it disappears straight from the pan.

   

Optional batch note: If your skillet is smaller, cook zucchini in two batches. Crowding is the fastest route to steamed zucchini, and we are here for sautéed.