The Best Way to Make Zucchini: On the Stovetop!

The best way to make zucchini

Zucchini season is in full swing here and I love it! In honor of this summer vegetable that is easy to grow, but seems to be hard for people to cook with, I’ve dedicated this whole week to zucchini! {Check out the other posts here: easy beef tacos from scratch with zucchini and the best way to store zucchini}. I’ll share a few of my favorite recipes, a couple of my favorite ways to incorporate it into recipes you already use and love, and how I like to store the leftovers. In this post, I’ll be sharing my favorite way to cook up zucchini, and I’m pretty sure it’s the best way to make zucchini – on the stovetop!

I hardly consider this a “recipe,” it takes a total of 10 minutes tops and is so simple. I really love simply sautéing zucchini on the stovetop because it lets the zucchini be the star of the show and keeps the texture in tact, no one wants soggy squash!

Simply sauteing zucchini on the stove top is one of my favorite ways to cook it! It's so simple and quick, it may be the best way to make zucchini!

The only trick with this zucchini is to get your pan very hot before putting the zucchini in. This ensures you get nice color while letting the zucchini keep a bite to it. You can use oil instead of the butter, but you’ll have to cook the zucchini a bit longer to get good browning. Butter heats more quickly, which means that you are able to get good browning in a shorter amount of time. Perfect for browning veggies quickly and keeping their texture in tact!

The best way to make zucchini

My favorite pan to use for this recipe is a cast iron skillet, again because it heats really well and helps keep the zucchini from turning mushy. But just use whatever you have and if you let it get hot enough it should be fine. Don’t be tempted to keep stirring and checking on the zucchini while it cooks, it will brown much better if you can resist the urge and just let it do it’s thing!

Serves 2-4

The Best Way to Make Zucchini: On the Stovetop!

2 minPrep Time

5 minCook Time

7 minTotal Time

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Ingredients

  • 2 tablespoons butter
  • 1 medium zucchini squash
  • 1/2 teaspoon season salt
  • 1/2 teaspoon pepper

Instructions

  1. Slice zucchini into 1/4 inch slices.
  2. Heat butter in a medium skillet (cast iron works best) over medium high heat until butter is melted.
  3. Add zucchini to the pan, and shake into a single layer and season with season salt and pepper.
  4. Leave without moving for a few minutes until golden brown.
  5. Flip slices over and repeat previous step.
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3 Comments

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    The Best Way to Store Zucchini • Longbourn Farm
    September 30, 2016 at 3:33 PM […] means they cook up better. They are also easier to cut into bite sized pieces if you’re quickly sautéing it on the stovetop or breading it for a delicious appetizer! Plus, I always seem to end up with a few totally giant […]
  • Reply
    The Best Zucchini Muffin Recipe • Longbourn Farm
    September 21, 2016 at 9:28 AM […] in my other recipes that use zucchini? I have a bunch! Easy Stovetop Zucchini, Beef Taco Filling with Zucchini, and Pasta alla Andy. I also have a handy post about freezing your […]
  • Reply
    Easy Beef Tacos from Scratch {with Zucchini}! • Longbourn Farm
    August 23, 2016 at 10:09 PM […] talking about zucchini in this post because this week is zucchini week here on the blog and tacos are one of the easiest recipes to customize, change up, and include new ingredients in. […]
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