Simple seared zucchini makes a perfect side to any grilled meat or roasted fish. Give this zucchini with basil a try and upgrade this unpretentious veggie to be the star of the show. It’s so simple to prepare and a great addition to any backyard summer dinner or a simple weeknight meal.
If you already have the grill fired up, this recipe adapts perfectly for grilled zucchini. Just make sure to lightly sauté the garlic and basil in olive oil separately in a small saucepan to bloom it’s aromatic flavors. Don’t forget some crunchy bread to sponge up any extra oil!
Main dishes to serve with zucchini with basil
When I cook zucchini as it’s own dish, I prefer to cut them in half lengthwise instead of slicing them thin to avoid overcooking. Summer squash can get mushy very quickly when cooking, leaving a little bit of crunch in veggie will maintain its sweet flavor and texture.
Some other veggie sides to try
Zucchini with Basil
Ingredients
- 2 lbs zucchini, (cut in half lengthwise)
- 2 cloves garlic, (crushed and minced)
- 4 tbsp olive oil,
- 1/2 cup sweet basil, (roughly torn)
- 1 lemon, (juiced and zested)
- sea salt and freshly cracked pepper, (to taste)
Instructions
- Preheat a large skillet under medium heat. Add the olive oil the gently fry the zucchini halves flat-side down for about 4-5 minutes until golden brown, flip and cook the other side for another 4-5 minutes. Using tongs, remove the zucchini from the pan and arrange on a serving platter. Do this in batches if needed. Avoid cooking with high heat so the olive oil doesn’t burn.
- After the zucchini is cooked, move the pan off of the heat and let cool for about a minute. If the pan dried out while frying add another 1-2 tbsp of olive oil. Then, add the garlic and lightly sauté for 1 minute while the pan cools.
- Lastly, add the basil and lemon zest and stir into the oil. Pour the garlic-basil oil over the zucchini and top with a pinch of sea salt, cracked pepper, and a squeeze of lemon.
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