Sautéed Zucchini

From Rebekah Smith (’13)


Zucchini (However much zucchini you want. The smaller ones are tastier.)
Enough butter to cover the bottom of the pan. At least 1 tablespoon, plus 1/2 tablespoon per large zucchini. Or olive oil.
Salt and pepper
Optional additional flavorings (see below)

1. Wash the zucchini and remove stem/butt ends.
2. Thinly slice zucchini into rounds. They don’t have to be a certain thickness (you can shoot for 1/4 inch thick if that makes you nervous) but they do need to be approximately all the same width.
3. Melt butter or warm olive oil in a pan over medium heat.
4. Add zucchini, salt, and pepper to taste.
5. If using herb-type ingredients, add here.
6. Cook for about 10-15 minutes, stirring occasionally, until the zucchini are kind of soft and translucent.
7. If using ingredients that don’t have to be cooked with, add them here.
8. Turn the heat to medium-high and continue cooking, stirring only to prevent sticking, until the zucchini begin to get golden-brown on at least one side.
9. You’re done! Eat. Don’t forget to turn off the heat. These go great as a side dish to anything, or on top of pasta/rice, or I mean really however. They are tasty.
Optional variations:
– Lemon juice and parmesan cheese
– Honey and mint (no but for reals though.) Dried mint should go in early; fresh mint should go in late.
– Oregano and a little extra pepper
– Crushed red pepper and lemon juice
– Make it your own! (And send your suggestion to