Name: Sauteed Zucchini with Olives and Lemon
Total time: 1 h 5 min
Ingredients: 4 medium zucchini (about 1 1/3 pounds), rinsed, trimmed, and sliced crosswise into rounds about 1/4-inch thick (see illustration below); kosher salt; 3 tablespoons olive oil; 1 small onion or 2 large shallots, minced; 1 teaspoon grated lemon zest , with lemon then juiced to yield 1 tablespoon juice; 1/4 cup chopped pitted kalamata olives; 1 tablespoon minced fresh thyme leaves or fresh oregano; Ground black pepper

Why This Recipe Works

For the best sautéed zucchini recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. We removed excess moisture by either tossing slices with salt and letting them sit for 30 minutes or grating zucchini and wrapping it in several layers of paper towels or a large kitchen towel and squeezing. Even in a blazing hot pan, the zucchini would soon start to steam in its own juices if not salted or shredded and squeezed.

Before You Begin

Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. Quarter-inch slices are the perfect thickness. Thinner slices fall apart during cooking; thicker slices require a longer salting time. If you want to use more intense herbs such as oregano, thyme, or rosemary, halve the amount of herbs indicated in the recipe. If you do not have kosher salt on hand, use a teaspoon or so of regular table salt.

Instructions

Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.

Heat oil in large skillet over medium heat. Add onions or shallots; sauté until almost softened, about 3 minutes. Increase heat to medium-high; add zucchini and lemon zest and sauté until zucchini is golden brown, about 10 minutes.

Stir in lemon juice, olives, and herbs, and season with pepper to taste. Adjust seasonings and serve immediately.