This Easy Sautéed Lemon Herb Zucchini is a super flavorful way to use up lots of zucchini. It’s packed with flavor thanks to the garlic, chopped thyme and a touch of lemon all topped off with a touch of crunchy pine nuts.
4 medium zucchini, 1 1/2 pounds
1 Tablespoon olive oil
1 clove garlic, minced
1/4 Teaspoon dried thyme
1 Teaspoon lemon zest, see notes
1/2 Teaspoon sea salt, or to taste
1/4 Teaspoon freshly ground black pepper
1 Tablespoon freshly squeezed lemon juice
2 Tablespoons toasted pine nuts
Remove both ends from the zucchini, and cut them into quarters lengthwise. Lay the quarters flat side down on a cutting board, and slice crosswise into thin triangular pieces.
Set a 8-9″ cast iron skillet over medium-high heat. When the pan is hot but not smoking, add the olive oil, garlic, and lemon zest. Sauté stirring until it’s fragrant, about 30 seconds.
Then add the sliced zucchini, and continue to sauté stirring as it browns. Cook until crisp tender, 6-8 minutes.
Remove the pan from the heat and season to taste with sea salt, pepper, and stir in the fresh lemon juice.
Sprinkle the pine nuts over the top, and serve immediately.
I like to use a microplane grater for lemon zest because it melts into the dish rather than bigger graters that leave chewy pieces of zest in the final dish.
- Category: Side Dish
- Method: Pan Frying
- Cuisine: Italian
Keywords: Pan Fried Lemon Zucchini, Pan Fried Zucchini with Herbs, Zucchini with Lemon and Garlic