This is a great recipe for baby zucchini, which starts appearing at the very beginning of summer. It is a great way to highlight the flavor of the zucchini.
The recipe is very simple, and not really specific to zucchini. Basically you cook it with butter, salt and olive oil. It is done over a medium heat. This should let the zucchini cook through without overcooking the outside. It also makes it easier to taste for doneness along the way.
Sauteed Baby Zucchini
I made this up, so it is not a “real” recipe I suppose… then again!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound baby zucchini
- Cut the zucchini into small pieces. You want them to be uniform-ish so they cook evenly. 1/4″ slices work. This fancier technique looks even better: Hold the knife at a 45 degree angle to the zucchini and cut off a triangle shaped wedge. Now roll the zucchini a quarter turn, the angled cut side should now face up. Make the same 45 degree cut again… repeat.
- Place the butter in the pan and olive oil in a 12″ skillet or frying pan and heat over medium heat
- When the oil/butter starts to sizzle and bubble, add the cut zucchini
- Add about two pinches of kosher salt to flavor
- Stir or toss every now and then
- Cook for about 8 or 9 minutes until the zucchini is no longer crunchy but is still firm