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This Sauteed Zucchini recipe will be a new family favorite!

I love zucchini and finding new ways to cook it. I’m the only one in my house that eats it, so it doesn’t get cooked often unless it’s cooked into something.

Sauteed Zucchini Recipe:

I like slicing them lengthwise down the center and roasting them. Even cooking thin slices in some olive oil with salt and pepper is good. Annie made this sound so wonderful on her blog, Annie’s Eats, that I had to give it a try. Zucchini has been on sale this past two weeks at Publix, so I stocked up. This was so good! My little Emme really liked it too. I thought that shredding it with a box grater would take forever, but it didn’t. I loved the flavor this had. If Clay had not been working, I would have made him try it. I think he would have liked it! I will definitely make this again. Annie’s Eats never disappoints!

Sauteed Zucchini Ingredients:

5 medium zucchini (about 2.5 lbs), ends trimmed
1-1/2 teaspoons salt
1/4 onion, finely minced
1 tablespoon olive oil, divided
1-2 teaspoons freshly squeezed lemon juice
black pepper

How To Make Sauteed Zucchini:

1. Shred the zucchini with a large box grater.

2. Toss the zucchini with the salt in a colander set over a medium bowl; let drain 5-10 minutes. Wrap the zucchini in a kitchen towel, in batches if necessary, and wring out the excess moisture.

3. Add the zucchini to a medium bowl with the minced onion and 2 teaspoons of the olive oil. Toss well to coat.

4. Heat the remaining teaspoon olive oil in a large skillet over high heat.

5. Add the zucchini mixture to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes.

6. Stir well, breaking up clumps, and cook once more until the “new” bottom layer browns, about 2 minutes more (I tossed mine one more time).

7. Off the heat stir in the lemon juice and season with black pepper. Serve immediately.

Enjoy!

(adapted from Annie’s Eats)

Sauteed Zucchini

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Ingredients

• 5 medium zucchini (about 2.5 lbs), ends trimmed
• 1-1/2 teaspoons salt
• 1/4 onion, finely minced
• 1 tablespoon olive oil, divided
• 1-2 teaspoons freshly squeezed lemon juice
• black pepper

Instructions

1. Shred the zucchini with a large box grater.
2. Toss the zucchini with the salt in a colander set over a medium bowl; let drain 5-10 minutes. Wrap the zucchini in a kitchen towel, in batches if necessary, and wring out the excess moisture.
3. Add the zucchini to a medium bowl with the minced onion and 2 teaspoons of the olive oil. Toss well to coat.
4. Heat the remaining teaspoon olive oil in a large skillet over high heat.
5. Add the zucchini mixture to the pan and distribute in an even layer. Cook without stirring until the bottom layer browns, about 2 minutes.
6. Stir well, breaking up clumps, and cook once more until the "new" bottom layer browns, about 2 minutes more (I tossed mine one more time).
7. Off the heat stir in the lemon juice and season with black pepper. Serve immediately.

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