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.
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.