Sautéed Zucchini and Onions
This classic side dish has been an absolute staple in our family for several generations. Here's how to make a basic version and a slightly amped up version with ease, and how to serve it.
Servings: 4
Calories: 84kcal
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 large yellow onion diced small
- 6 cloves garlic minced
- 2 tablespoons (30 grams) capers (optional)
- ½ teaspoon fine sea salt
- 2 pounds (907 grams) zucchini, diced
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons water
- 2 tablespoons chopped fresh basil optional
- 1 tablespoon (15 ml) freshly squeezed lemon juice (optional)
Instructions
- Pour the olive oil into a 12-inch lidded frying pan and set over medium heat.
- Add the onion, garlic, capers if using, zucchini, salt, and pepper and give it all a good stir.
- Cook uncovered, stirring occasionally, for about 5 minutes, until the onion becomes somewhat tender and translucent.
- Pour in water, cover pan, and cook until zucchini is as tender as you prefer it. I like it quite soft, which can take about 15 minutes, but you may prefer it more al dente.
- Off the heat, stir in the basil and lemon juice.
Notes
- You can refer to the video to see how to cut the zucchini.
- Fine sea salt works well. You can also use herb salt (such as this one or basil salt, pictured).
- This flexible side dish makes a beautiful accompaniment to a wide variety of proteins, from chicken to steak to pork to fish to shellfish. We also love to serve it as an easy, healthy-comfort-food dinner by stirring it into a pound of cooked spaghetti or linguine and sprinkling it with grated parmesan or pecorino.
- You can make this recipe in advance. Once cool, it keeps well tightly sealed in the fridge for a week, and reheats well on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 84kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Polyunsaturated Fat: 6g | Sodium: 266mg | Fiber: 1g | Sugar: 2g