Skillet Zucchini

For a vegetable side dish that satisfies, sear zucchini coins in a skillet to score a satisfying crispy texture and nutty flavor that stands up to the garlicky vinaigrette and mint garnish.

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  • Makes: 6 servings
  • Serving Size: 2/3 cup
  • Makes: 4 cups
  • Hands On: 15 mins
  • Total Time: 35 mins

Skillet Zucchini

Directions

  1. Slice medium zucchini crosswise to 1/2-inch thickness or halve baby zucchini lengthwise. Toss zucchini with salt in a colander set in a bowl; let stand 20 minutes to release moisture. Spread zucchini on a kitchen towel or paper towels; top with more towels. Press gently to absorb excess moisture.
  2. In a 12-inch skillet heat olive oil and garlic over medium heat 1 to 2 minutes or until oil begins to sizzle, pressing down on garlic to release flavor. Discard garlic before it begins to brown.
  3. Increase heat to medium-high; add zucchini, stirring to coat with oil. (Be careful; mixture may spatter.) Cook, without stirring, about 3 minutes or until browned. Cook, stirring 1 to 2 minutes more until just tender. Remove pan from heat. Drizzle vinegar over zucchini. Top with fresh mint and freshly ground black pepper.
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Nutrition Facts (Skillet Zucchini)

  • Per serving:
  • 83 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 0 mg chol. ,
  • 197 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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