Easy Sautéed Zucchini
This recipe for easy sauteed zucchini a must-try if you love this vegetable. Tender crisp zucchini pieces are seasoned with cumin seeds, salt, and pepper.
This vegan, gluten-free recipe is a quick one to prepare in a skillet and comes together in less than 15 minutes.
Try this quick, easy and healthy zucchini and yellow squash recipe which is super simple that even a beginner cook can get it right!
- 2 350-400 grams |approx. 3 cups when diced Small zucchini/Courgette (See Recipe Notes°).
- 1½ tablespoon oil
- ¾ teaspoon cumin seeds
- few turns of pepper mill; adjust to taste
- salt to taste
how to prepare easy sauteed zucchini (and yellow squash)
Heat oil in a large skillet/frying pan on medium-high heat.
Add cumin seeds. Fry for 30 seconds. Add freshly ground black pepper. Fry for 30 seconds.
Add zucchini. [Note: When you add the zucchini, it should sizzle]. Spread in one layer. Sprinkle salt.
Cook for 5-6 minutes until just about tender, caramelized/browned in few places. Stir occasionally (once about every 2 minutes or so) to ensure browning.
Turn the heat to high. Cook for a minute. Remove from heat. Transfer to a serving dish.
°You can use Zucchini, Yellow Squash, or a combination of both.
1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish).
1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
This serves 3-4. Adjust the serving size to suit your dietary needs.
Adjust the black pepper used to suit your taste.
Do not overcrowd the skillet/frying pan.