Sautéed Zucchini with Lemon and Herbs

Sautéed Zucchini with Lemon and Herbs This simple side dish is a great way to use up summer zucchini. The zucchini is cooked until tender and slightly browned, then tossed with fresh parsley, basil, oregano, lemon juice, salt, and pepper. The result is a flavorful and healthy dish that can be served as a side dish or main course.

Zucchini is a summer squash that is native to Central America. It was introduced to Europe in the 16th century and quickly became a popular food. Zucchini is a versatile vegetable that can be used in a variety of dishes, including salads, soups, stews, and casseroles. This recipe for sautéed zucchini with lemon and herbs is a simple and delicious way to enjoy this summer vegetable.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 1 large zucchini, sliced into 1/2-inch-thick half moons
• 1/4 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the zucchini to the skillet and cook, stirring occasionally, until tender and slightly browned, about 5 minutes.
3. Add the parsley, basil, oregano, lemon juice, salt, and pepper to the skillet and stir to combine.
4. Cook for 1 minute more, or until the herbs are fragrant.
5. Serve immediately.

Why It Works

• The zucchini is cooked until tender and slightly browned, which gives it a slightly caramelized flavor.
• The fresh herbs add a bright and herbaceous flavor to the dish.
• The lemon juice adds a bit of acidity and brightness to the dish.
• The salt and pepper help to enhance the flavors of the other ingredients.