Sauteed Zucchini Recipe

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Steps

1. Step 1

   Wash the zucchini under cold running water. Dry thoroughly. Cut the zucchini in half lengthwise. Use a spoon to gently scoop out some of the seeds (the same method you would apply to make zucchini boats). It is not necessary to scoop out all of the seeds. Use a knife to chop the zucchini halves into half-moons about ½ inch thick (do not slice them too thin).

2. Step 2

   Heat a large skillet over high heat (cast-iron skillets are great if you have one). When your pan is hot add the olive oil. Swirl to coat the surface of the pan.

3. Step 3

   Add the zucchini and spread in an even layer (it's ok if it's not in a single, non-overlapping layer). Cook for 2 minutes, or until the bottom pieces in contact with the skillet are golden brown. Gently mix. Repeat for an additional 2 minutes.

4. Step 4

   Season with salt and pepper. Cover with a lid and continue to cook for 2-3 minutes, stirring occasionally.

5. Step 5

   Reduce heat to medium, melt the butter and add the minced garlic. Mix well to combine. Cook for an additional minute, or until the zucchini is crisp-tender. Sprinkle with red pepper flakes, if desired.

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