Spanish Garlic Zucchini

Spanish Garlic Zucchini is a simple and flavorful side dish that pairs well with a variety of main courses. Made with thinly sliced zucchini, garlic, fresh herbs, and a touch of olive oil, this dish is both delicious and easy to make.

Why Make Spanish Garlic Zucchini

Spanish Garlic Zucchini is a great way to enjoy fresh zucchini with minimal effort. The combination of garlic, herbs, and olive oil adds a depth of flavor to the zucchini, making it a tasty side dish that pairs well with grilled meats, fish, or as part of a vegetarian meal.

How to Make Spanish Garlic Zucchini

Salt the Zucchini:

Place the thinly sliced zucchini in a colander and sprinkle it evenly with 1.5 teaspoons of salt. Let it sit for about 15-20 minutes. The salt helps draw out moisture, making the zucchini firmer and less watery when cooked.

Pat Dry:

After the zucchini has rested, take a few slices at a time and pat them dry with paper towels to remove any excess moisture.

Sauté the Garlic:

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute or until it’s fragrant but not browned.

Cook the Zucchini:

Add the zucchini slices to the skillet in a single layer. You may need to do this in batches to avoid overcrowding the pan. Cook for about 2-3 minutes on each side or until they are golden brown and tender. Transfer the cooked zucchini slices to a serving platter.

Season:

While the zucchini is still hot, season it with freshly ground black pepper, a pinch of red pepper flakes (if using), and the chopped fresh dill and parsley. Toss gently to combine.

Serve:

Enjoy the Spanish Garlic Zucchini warm as a delightful side dish that’s sure to impress with its simplicity and depth of flavor.

Serving Suggestions

Spanish Garlic Zucchini is a versatile side dish that pairs well with a variety of main courses. Serve it alongside grilled meats, fish, or as part of a vegetarian meal. It also makes a delicious addition to pasta or rice dishes.

Storage Information

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop before serving.

Some Techniques or Tips

Be sure to slice the zucchini thinly and evenly for even cooking.
Patting the zucchini dry before cooking helps remove excess moisture, allowing it to brown evenly.
Feel free to customize the dish by adding other herbs or spices to suit your taste.

FAQs about Spanish Garlic Zucchini

1. Can I use other types of squash for this recipe?

Yes, you can use other types of summer squash such as yellow squash or pattypan squash in place of zucchini.

2. Can I use dried herbs instead of fresh?

While fresh herbs add the best flavor to this dish, you can substitute dried herbs if you don’t have fresh ones on hand. Use about half the amount of dried herbs called for in the recipe.

3. Can I make this dish ahead of time?

While Spanish Garlic Zucchini is best when served fresh, you can prepare the zucchini ahead of time and reheat it just before serving. Simply store the cooked zucchini in the refrigerator and reheat it in a skillet or in the microwave until heated through.

RECIPE

Ingredients:

2 medium zucchini (about 400g), thinly sliced
1.5 teaspoons salt
6 cloves garlic, minced
Freshly ground black pepper (to taste)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
Pinch of red pepper flakes (optional, for a bit of heat)
3 tablespoons olive oil
Paper towels (for draining)

Preparation:

Salt the Zucchini:

Place the thinly sliced zucchini in a colander and sprinkle it evenly with 1.5 teaspoons of salt. Let it sit for about 15-20 minutes. The salt helps draw out moisture, making the zucchini firmer and less watery when cooked.

Pat Dry:

After the zucchini has rested, take a few slices at a time and pat them dry with paper towels to remove any excess moisture.

Sauté the Garlic:

Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute or until it’s fragrant but not browned.

Cook the Zucchini:

Add the zucchini slices to the skillet in a single layer. You may need to do this in batches to avoid overcrowding the pan. Cook for about 2-3 minutes on each side or until they are golden brown and tender. Transfer the cooked zucchini slices to a serving platter.

Season:

While the zucchini is still hot, season it with freshly ground black pepper, a pinch of red pepper flakes (if using), and the chopped fresh dill and parsley. Toss gently to combine.

Serve: