15 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.
Zucchini, cut into half-moons
each
tablespoons
Castelvetrano Olives, pitted and roughly chopped
cups
tablespoons
Flat Leaf Parsley, finely chopped
tablespoons
1. Prep
Cut the zucchini into even half-moons, about 1/4 inch thick, to promote uniform cooking. Remember to pat them dry to avoid steaming when they hit the pan. Pit and roughly chop the Castelvetrano olives, so they’re ready to impart their buttery flavor quickly.
2. Saute
Heat olive oil in a wide skillet over medium heat until it shimmers. Add the zucchini in a single layer, ensuring they aren't overcrowded. This allows each piece to brown nicely, giving them a delightful texture and enhanced flavor. Saute the zucchini, stirring occasionally, for about 2-3 minutes or until they start to become tender and show some golden-brown edges. It's best to leave them with a bit of a bite, so don't take too long here. This visual cue tells you they're getting deliciously caramelized.
3. Add Aromatics
Stir in the chopped olives and saute together for another minute. The olives will start to warm through, releasing their rich, savory essence into the zucchini.
4. Deglaze
Pour in the dry white wine and let it bubble away, scraping any tasty bits off the bottom of the pan. This step should take about 2 minutes, or until the wine is nearly evaporated, leaving the vegetables infused with a subtle complexity.
5. Finishing Ingredients
Remove the pan from heat and stir through the fresh parsley, adding a pinch of salt if needed. The parsley is not just a garnish but an integral component that offers a fresh, herbaceous lift to the dish.
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