Crunchy, sweet and consistent. The perfect sautéed courgettes in our opinion.
The sautéed courgettes they are a classic side dish that can accompany any dish.
But what is the perfect recipe?
Excellent zucchini in a pan must answer some requirements:
– they must be crunchy and don't let go
– desserts and don't love
– consistent in the right place
– must not absorb too much oil
Of course, it also depends a lot on the tastes because someone likes zucchini cut into thin slices that almost become a cream in cooking, while others prefer to keep the pieces large enough.
We advise you to cook little and with a lively flame because they keep their taste and consistency.
The recipe for sautéed courgettes
First choose some courgettes that are not too large and elongated shape.
The spherical ones are more scenic and lend themselves better to be stuffed instead of cut and cooked in a pan.
The best zucchini are the small ones and with the courgette flower, the fresh ones of the season of course, but you will also get good results with the slightly larger and dark green zucchini.
After having them wash and cut into four parts lengthwise by removing the ends, remove the seeds, but do not throw them away because they are used to flavor soups and soups. You can also leave them, but during cooking they will soften a little and lose water.
Prepare a sauté with a finely chopped onion and extra virgin olive oil and then cook them courgettes cut into cubes more or less the same size.
If you don't eliminate the internal seeds, cut the courgette with washers thick enough.
Someone adds the garlic to the onion and others the shallot, others cook the courgettes only with the garlic, but it depends a little on the result you want to get. Onion is always the best choice in our opinion.
At the beginning of cooking, keep the heat lively and sauté the courgettes continuously until they are browned.
At this point you can lower the flame and continue the cooking with a lid, or eat the zucchini still very crunchy.
At the end of cooking add salt and fresh parsley cut with a knife, but also basil and mint in summer.
Water yes or no?
Someone adds zucchini water to soften them during cooking.
It is not done and it is not necessary unless you prefer it very soft consistency of this side dish.
The courgette simply cooks with a little oil in a non-stick pan releasing its own liquids therefore do not add anything else, neither water nor broth, nor wine, unless it is specifically requested by some particular recipe.
Ideas with sautéed courgettes
With this side dish you can prepare many other recipes such as one zucchini omelette or also a first course based on pasta, cereals or couscous or you can stuff it a pocket of meat or a roast or accompany a baked fish.
Always with the sautéed courgettes you can complete a risotto, maybe adding some shrimp, or making some meatballsand or cottage cheese perfect for children.
And for an aperitif, an appetizer, a picnic or an improvised snack a savory pie quick and easy with brisè pasta, ricotta and courgettes.
If you want to serve them as a side dish by enriching them a little. you can cook them along with aubergines in chunks or a carrots and potatoes, both in the oven and in a pan.
In gallery discover some ideas for using sautéed courgettes in your dishes.
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