The ability to sauté, or cook over high heat with a small amount of fat, is a great method for bringing out great flavors in simple foods. Typically zucchini is a summer vegetable, but there was a bag in the marked down produce for a dollar. Who can pass that up?
This is a method, not an exact recipe, this is what you’ll need .
~ 2 TBSP olive or vegetable oil
Cut the zucchini into similar sized pieces. As this is a quick cooking method you need the pieces to be relatively the same side to ensure even cooking.
Heat a skillet over medium heat (if you have teflon pans skip this step, as it is possible to create toxic fumes by overheating teflon) then add a small amount of oil to the pan. If the oil starts to smoke, your pan was too hot; start over.
Add the garlic, followed by the zucchini in a single layer. If you have more zucchini than room in the pan, cook it in batches. You can “hold” the food in a covered dish in a 200F degree oven, while you finish the second batch.
Stir occasionally but not constantly. Over medium high heat, zucchini cut about 1/2″ thick should take about ten minutes to cook.
We like to top ours with grated parmesan.
Other ideas: instead of garlic try herbs such as rosemary, oregano,or basil, depending on the flavoring of your main dish. Experiment, but use some restraint, I wouldn’t use rosemary on taco night. Cilantro on the other hand . . .