Sauteed Italian Zucchini with Olive Sauce

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This amazing sauteed italian zucchini with olives sauce is the perfect vegan side dish that is ready in just 20 minutes and it’s what you need to complement your dinners. 

If you grow vegetables on your your backyard garden is very likely you will have plenty of zucchini ready to harvest during summer.

Sadly, I don’t have space to grow veggies as I don’t have a backyard yet. BUT I value a lot and consume the plants that are in season since it’s generally cheaper and perfect.

I love zucchinis and olives and they complement each other so well that I needed to bring this recipe to the blog, plus this is a vegan dish.

It’s a different super easy way to prepare zucchinis and just ask for a few simple ingredients.

Zucchini can be prepared in so many different ways here are some ideas and quick dishes:

• Grilling
• Roasting
• Frittata
• Soups

Cooking Time

• Cooking: 10 minutes
• Preparation: 10 minutes
• Total time: 20 minutes

Servings

• 2 people

Equipment

• Skillet

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Ingredients list

• 1 zucchini medium
• 1 garlic clove, minced
• 1/4 cup olives, chopped
• ½ tablespoon extra virgin olive oil
• Salt and pepper to taste

For the olives and basil sauce

• 1/4 cup olive oil
• 2 limes juice
• 5 basil leaves
• Salt and pepper to taste

How to make Sauteed Italian Zucchini with Olive Sauce

1. Wash, dry and cut the zucchini in half lengthwise, chop each slice to form a quarter-moon shape ½ inch thin.
2. Heat a large frying pan to medium-low heat, add ½ tablespoon of olive oil and the garlic for 30 seconds until fragrant. Add the zucchini slices side by side, all slices must be in contact with the pan. Season with salt and pepper to taste and grill for 2 to 3 minutes and flip. Transfer to a plate with paper towel and reserve.
3. In a chopping board, chop the olives and the basil leaves together. Transfer to a bowl and add the olive oil and lime juice. Whisk well and serve.

Notes

• For best results in the cooking of zucchini, remove the excess water by pat drying with paper towels before cooking.
• Always taste the zucchini before adding more salt, as it can become salty.
• Olives sauce: goes well with salads too, so can be kept in the fridge for up to 1 week in a pot with lid.

What to serve with

Italian Zucchini is a perfect side dish for this braciole.

Storage

You can keep this dish in the fridge for up to 4 days, covered. Not suitable for home freezing.

FAQs

Is Italian squash the same as zucchini?

Italian squash, zucchini or courgette are the most common names given to this type of squash. It can grow up to 1 meter long, but is harvest immature at 15-25 cm. The harvesting period of zucchinis is summer, between june to august.

How do you cook zucchini so it’s not mushy?

Zucchini tend to get soggy and mushy if cooked at low temperature and if slices are overlapping in the pan or roaster. Also, pat dry to remove excess of water before cooking.

What spices go well on zucchini?

Zucchini is a vegetable with gentle and subtle taste, so it goes well with a lot of different spices and seasonings. The best are:

• Oregano
• Thyme
• Rosemary
• Marjoram
• Paprika
• Garlic
• Dill
• Fennel
• Chilli flakes

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Sauteed Zucchini with Olives Sauce

This amazing sauteed italian zucchini with olives sauce is the perfect vegan side dish that is ready in just 20 minutes and it’s what you need to complement your dinners.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Italian

Servings 2 people

Equipment

• skillet

Ingredients

  

• 1 medium zucchini
• 1 garlic clove minced
• 1/4 cup olives chopped
• 1/2 tablespoon olive oil extra virgin
• salt and pepper to taste

Olives and basil sauce

• 1/4 cup olive oil extra virgin
• 2 limes juice
• 5 basil leaves chopped
• salt and pepper to taste

Instructions

 

• Wash, dry and cut the zucchini in half lengthwise, chop each slice to form a quarter-moon shape ½ inch thin.
• Heat a large frying pan to medium-low heat, add ½ tablespoon of olive oil and the garlic for 30 seconds until fragrant. Add the zucchini slices side by side, all slices must be in contact with the pan. Season with salt and pepper to taste and grill for 2 to 3 minutes and flip. Transfer to a plate with paper towel and reserve.
• In a chopping board, chop the olives and the basil leaves together. Transfer to a bowl and add the olive oil and lime juice. Whisk well and serve.

Notes

• For best results in the cooking of zucchini, remove the excess water by pat drying with paper towels before cooking.
• Always taste the zucchini before adding more salt, as it can become salty.
• Olives sauce: goes well with salads too, so can be kept in the fridge for up to 1 week in a pot with lid.

Keyword appetizer, olive oil, olives, vegan, zucchini