Garlic-Herb Sautéed Zucchini

5 from 11 votes

Garlic-Herb Sautéed Zucchini with walnuts and capers celebrates summer's bounty in a fresh, flavorful side dish. Pair this simple zucchini side dish with any entree or protein.

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: American, Mediterranean

Diet: Gluten Free, Vegan

Servings: servings

Author: Jamie Vespa MS, RD

Equipment

Large skillet

Ingredients

1 lb. medium-sized zucchini
Kosher salt
3 Tbsp. extra-virgin olive oil, divided
3 Tbsp. finely chopped fresh basil
3 Tbsp. finely chopped fresh mint or dill
3 Tbsp. finely chopped walnuts (toasted for richer flavor)
2 Tbsp. red wine vinegar
1 Tbsp. finely chopped capers
2 garlic cloves, minced
Pinch of chili flakes

Instructions

Trim and slice the zucchini in half lengthwise. Season the flesh generously with salt, and let sit for 15 minutes.
Meanwhile, prepare the Garlic-Herb mixture by combining basil, mint, walnuts, vinegar, capers, garlic, chili flakes, and 1 Tbsp. olive oil in a small bowl. Season with a pinch of salt.
Blot zucchini dry with a paper towel to remove excess moisture. Cut zucchini into large chunks (about 1 1/2 inches thick).
Heat remaining 2 Tbsp. olive oil over medium heat in a large skillet. Once hot, arrange zucchini chunks (ideally cut side-down) in pan and cook, undisturbed, for 5 minutes. Toss and continue cooking 5 to 6 more minutes, until the zucchini is golden and crisp-tender.
Add Garlic-Herb Mixture, turn off heat, and toss a few times to combine. Taste and season with a pinch more salt, if needed. Empty mixture into a serving dish and garnish with extra torn herbs, if desired.

Notes

To Store: Refrigerate leftover zucchini in an airtight container for up to 4 days.
To Reheat: You can rewarm zucchini in the microwave, however it will be slightly mushy. I suggest reheating it in a skillet over medium heat for the best texture.

Nutrition