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    Sauteed Zucchini with Olives and Parsley

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    Pixicook editorial team
    clock-icon15 minutes

    A vibrant and flavorful side dish that pairs the freshness of zucchini with the briny punch of Castelvetrano olives, all brightened with a hint of fresh parsley. This sauteed zucchini recipe comes together quickly, making it an ideal accompaniment for a weeknight meal.

    Easy
    Mediterranean
    Intermediate
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    Ingredients for Sauteed Zucchini with Olives and Parsley

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    units in
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    serves
    2 peoplechevron
    serves
    2 peoplechevron

    Zucchini, cut into half-moons

    each

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    Olive Oil

    tablespoons

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    Castelvetrano Olives, pitted and roughly chopped

    cups

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    Dry White Wine

    tablespoons

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    Flat Leaf Parsley, finely chopped

    tablespoons

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