Sautéed Zucchini with Pecorino
This easy and delicious sautéed zucchini recipe is a staple in my kitchen. It's buttery, tender, and bursting with fresh summer flavors in every bite! A simple side dish you'll absolutely love.
Servings: 4
Calories: 192kcal
Ingredients
- 1 ½ pounds zucchini
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup chicken stock
- ¼ cup minced flat leaf parsley
- 2 ounces shaved pecorino cheese
- ¼ cup toasted almonds see notes
Instructions
- Cut the zucchini into small matchsticks, about ¼ to ⅓ inch wide.
- Heat the oil, butter, salt and pepper in a large saute pan over medium high heat. Add the zucchini and toss to coat with the oil mixture.
- Add the chicken stock, cook until the liquid evaporates, about 5 to 7 minutes. The zucchini should be still firm, do not overcook!
- Stir in the parlsey. Sprinkle the almonds and cheese over the top and serve.
Notes
- The cutting of the zucchini is important to the overall success of this recipe. Zucchini sliced into rounds or half moons will not cook at the same rate.
- To toast the almonds, add to a dry pan over medium low heat. Toast until they turn golden brown. Shake the pan often to prevent burning.
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