Ingredients
Main Ingredients:
2 medium zucchini, thinly sliced into rounds or half-moons
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
1 teaspoon chopped fresh rosemary (or 1/2 tsp dried)
1 tablespoon chopped fresh basil (or 1 tsp dried)
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper
Zest of 1/2 lemon (optional, for brightness)
2 tablespoons grated Parmesan cheese (optional, for a savory finish)
Instructions
Prep the zucchini: Wash and slice the zucchini evenly to ensure even cooking.
Heat the oil: In a large skillet, heat olive oil over medium heat.
Sauté garlic and herbs: Add minced garlic, thyme, rosemary, and stir for about 30 seconds until fragrant—don’t let the garlic brown.
Cook the zucchini: Add sliced zucchini to the skillet. Stir to coat with the herb mixture and cook for 5–7 minutes, stirring occasionally, until the zucchini is tender but not mushy.
Season: Add salt, pepper, and lemon zest (if using). Taste and adjust seasoning as needed.
Serve: Sprinkle with fresh basil and Parmesan if desired. Serve warm or at room temperature.
Description
This Herb-Infused Zucchini Delight is delicate and savory with subtle herbal notes that complement the zucchini’s tender texture. Garlic and olive oil form a simple base, while fresh herbs add complexity and aroma. It’s a quick-to-make dish that feels both rustic and refined—perfect alongside grilled meats, tossed into pasta, or enjoyed on its own with crusty bread.
Tips
Slice evenly: This ensures all the zucchini cooks at the same rate.
Avoid overcrowding the pan: Too much zucchini at once can steam instead of sauté, which makes it soggy.
Use fresh herbs when possible: They bring out the best in the zucchini.
Make it vegan: Simply omit the Parmesan or use a dairy-free alternative.
Add a crunch: Toss in some toasted pine nuts or breadcrumbs before serving.
Variations
Add cherry tomatoes: Halve and toss them in with the zucchini for color and sweetness.
Zucchini noodles: Spiralize instead of slicing for a herb-zoodle twist.
Creamy version: Stir in a dollop of Greek yogurt or cream at the end for a rich finish.
Spicy twist: Add red pepper flakes while sautéing the garlic.
Baked option: Layer zucchini in a dish, sprinkle herbs and cheese, and bake at 375°F (190°C) for 15–20 minutes.
