Sauteed Zucchini

2013 10 11_1008

Okay, so this zucchini isn’t really much to look at, and it barely qualifies as a recipe. However, it is my 2nd favorite thing to do with zucchini, after muffins.  As I’ve mentioned before, I’m not much of a cook, so if I’m going to cook anything, it best be simple. And you can’t get much simpler than this. Slice zucchini, toss in pan with a little olive oil, flip, salt, pepper, eat. If I’m feeling fancy I put a little Parmesan on it too. And it is tasty. Nutty, buttery, easy and nutritious to boot. 

First, slice the zucchini into 1/4 to 1/2 inch thick rounds. The thinner the slices, the softer the cooked zucchini will be, so if you prefer firmer cooked veggies, thicker is the way to go. I was actually making these for Liam, and seeing as he only has 4 teeth, I was going for soft.

2013 10 11_1003

Then drizzle a little olive oil in a frying pan. Add zucchini in a single layer.

2013 10 11_1004

Cook the zucchini over medium heat until it just starts to brown, the flip and cook the other side.

2013 10 11_1006
When the zucchinis are done to your liking, remove from the heat. Salt and pepper to taste and enjoy. That’s it.  And everyone loves it. Even our cat Finnegan loves zucchini.

2013 10 11_1008

2013 10 11_1014
Where’s mine?
I ate it all already.
I ate it all already.


Sauteed Zucchini
Write a review
  1. Zucchini
  2. Olive Oil
  3. Salt
  4. Pepper
  1. Slice zucchini into 1/4 to 1/2 inch rounds.
  2. Drizzle olive oil into a frying pan. Add zucchini in a single layer.
  3. Cook zucchini until there are spots of brown. Flip and cook 2nd side.
  4. Remove from heat. Salt and pepper to taste.
  5. Serve.
Crafty Cori Strikes Again



Leave a Reply

Your email address will not be published. Required fields are marked *

Protected with IP Blacklist CloudIP Blacklist Cloud