Sautéed Zucchini Coins with Butter and LimeElizabeth Stark
The best foods of summer are simply prepared and let their inherent flavor shine through. But that’s not how I discovered my favorite zucchini recipe. In fact, I stumbled on it out of desperation. You see, there are certain times of year when zucchini is, um, plentiful, and it was making frequent (possibly too frequent) appearances in our CSA share. We tried breads, grilled zucchini, pizzas, ribbons — you name it. But the easiest and most delicious preparation was definitely sliced and sautéed with butter. The butter adds a creaminess, and the sauté brings out smoky, caramelized notes for a dish that’s complex, delicious, and good enough to eat again and again.
Sautéed Zucchini with Butter and Lime
serves 2 – 4 as a side
2 small zucchini, washed and sliced 1/2″ thick (I use a diagonal cut)
1 tablespoon unsalted butter
generous pinch sea salt (use less if table salt)
1 teaspoon lime zest
1 tablespoon fresh squeezed lime juice
Heat a large skillet over medium-high heat. Add the butter, tip pan to spread, and then add the zucchini (it will cook most quickly and have the best texture if the pan is not crowded — consider cooking in two batches if zucchini is overlapping at all). Toss with the salt, and give the skillet a few shakes. Cook for 4 – 5 minutes and allow the zucchini coins to brown a bit on one side. Give pan another shake, and use a spatula to flip the zucchini. Add the lime zest and juice, shake skillet, and sauté for another 4 – 5 minutes, or until the zucchini have softened and browned a bit on each side.
Check salt levels and adjust if needed, and serve immediately.
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