27 minutes
A light and aromatic side dish featuring grated zucchini sautéed with fresh marjoram and garlic.
Zucchini, grated
0 lb
to taste
tablespoons
Fresh Marjoram, coarsely chopped
tablespoons
Garlic Clove, pounded to a purée
each
1. Prepare and Salt Zucchini
Rinse, dry, and trim the zucchini. Grate the zucchini into a mixing bowl, sprinkling salt over each layer. Allow the salted zucchini to stand for 20 minutes to draw out excess water.
2. Drain and Squeeze Zucchini
After resting, drain the zucchini using a sieve or colander. Squeeze out as much liquid as possible by hand.
3. Sauté Zucchini
In a sauté pan, heat olive oil over medium heat. Add the drained zucchini and sauté, tossing frequently for about 7 minutes, until tender and lightly browned.
4. Add Marjoram and Garlic
Remove the pan from the heat. Stir in the chopped fresh marjoram and the pounded garlic clove. Serve hot or at room temperature.
Salt grated zucchini and let it sit in a colander for 10-15 minutes, then squeeze out excess moisture for a non-watery sauté.
Select smaller, firm zucchinis with a glossy skin for a sweeter, less watery flesh ideal for sautéing.
Season with salt, pepper, and a squeeze of lemon juice after cooking to enhance the natural flavors and add brightness.
Use medium-high heat and a wide skillet to quickly evaporate moisture, cooking until tender but still vibrant.
Sprinkle freshly grated Parmesan, toasted pine nuts, or a drizzle of extra-virgin olive oil before serving for added richness and texture.
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