Mediterranean Easy

Sautéed Zucchini with Lemon and Parsley

Name: Sautéed Zucchini with Lemon and Parsley
Prep time: PT30MINUTES
Cook time: PT15MINUTES
Total time: PT45MINUTES
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lb zucchini (sliced into 1/4-inch-thick rounds); 1 tbsp salt; 2 tbsp extra-virgin olive oil; 1 small onion (finely chopped); 1 tsp lemon zest; 1 tbsp lemon juice; 2 tbsp fresh parsley (chopped); 1 pinch black pepper (to taste)

Brined zucchini ensures a tender yet crisp texture without any sogginess.

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— (0 ratings)

⏱️ 45 minutes 30 minutes prep · 15 minutes cook

🍽️ 4 Serves

105 Calories

3g Protein

9g Carbs

7g Fat

Why This Recipe Works

Salt-draining the zucchini is the secret to this dish; it draws out excess moisture so the slices brown beautifully rather than steaming in the pan. This technique creates a concentrated flavor and a firm texture that stands up perfectly to the bright lemon finish.

Instructions

Toss the zucchini with the salt in a colander set over a bowl. Let it sit for about 30 minutes until roughly 1/3 cup of water has drained from the zucchini. Pat the slices dry with paper towels and carefully wipe away any residual salt crystals to prevent the dish from becoming too salty.

Heat the oil in a 12-inch nonstick skillet over medium heat until the oil is shimmering. Add the onion and cook for about 3 minutes until it is almost softened and translucent.

Increase the heat to medium-high and add the zucchini and lemon zest. Cook, stirring occasionally, for about 10 minutes until the zucchini is tender and deeply golden brown.

Remove the pan from the heat and stir in the lemon juice and parsley. Season with pepper to taste and transfer to a platter for serving.

💡 Adding the fresh herbs off the heat preserves their bright color and flavor.