Recipe of the Week
Sauteed Zucchini
July 19, 2012

This is one of our go to recipes during squash season in our garden. The ingredients are simple and straight forward. The touch of citrus makes it light and bright and fully embodies the taste of summer.


*4 cups sliced zucchini
*2 Tablespoons EVOO
*Kosher salt to taste
*Cracked black pepper to taste
*Juice of ½ lemon


Preheat the EVOO in a pan over medium high heat.

Add the zucchini slices and spread them out into a single layer.

Season the squash to taste with salt and pepper.

Allow the squash to cook undisturbed until the bottoms are beautifully caramelized.

Gently turn the zucchini and continue cooking until the other side becomes caramelized.

Remove the squash from the stove and squeeze the lemon evenly over the squash.

NOTE: Due to the moisture in the squash, it takes a longer cooking time than usual for the squash to caramelize. It is important that you disturb the zucchini as little as possible while cooking. Stirring frequently will more or less “steam” the squash and caramelization will not occur.