Baby zucchini with fresh garden herbs is proof that the simplest preparation wins: half-inch coins of baby zucchini sautéed in ghee, covered first to steam, then uncovered to brown, finished with chopped oregano and parsley. It's the side dish that turns a zucchini glut from a problem into a pleasure. Ten minutes, four ingredients, and it goes with absolutely everything.
SERVES 4
When zucchini season rolls around, my fridge is usually overflowing, between the farmers’ market and the generosity of gardening friends. I am always looking for new ways to prepare zucchini, but this simple sautéed version with fresh herbs remains my favorite. You can serve these with just about anything, but they are especially tasty with my Grape Leaf and Cabbage Dolmas.
INGREDIENTS
1 tbsp/15 ml ghee
1 ½ lbs/680 g baby zucchini, chopped in ½-inch/1-cm coins sea salt and pepper
1 tsp/1 g fresh oregano, chopped
1 tbsp/3 g fresh parsley, chopped
COOKING INSTRUCTIONS
Heat ghee in a heavy-bottomed skillet with a lid. Add zucchinis and season with salt and pepper. Put lid on and cook for 5 minutes. Cook for an additional 5 minutes uncovered. Sprinkle with fresh herbs. Adjust salt and pepper to taste.
Pro Tips
- Cover the skillet for the first 5 minutes so the zucchini cooks through and stays creamy inside, then remove the lid to concentrate the flavors and color the edges.
- Cut the coins a uniform half-inch thick — thinner pieces turn to mush, thicker ones stay raw in the middle.
- Add the fresh herbs only at the very end off the heat; oregano and parsley go bitter and dull when cooked.
- Baby zucchini's tender skin and small seeds are why the recipe works — use larger zucchini and you'll want to peel and seed them first.
- Salt at serving time rather than in the pan; zucchini releases water when salted early and steams instead of browning.
Frequently Asked Questions
Can I use regular zucchini instead of baby?
Yes — cut them into half-inch coins and expect slightly more seeds and tougher skin. Baby zucchini is sweeter and more tender, so grab it when you see it.
What can I use instead of ghee?
Butter or coconut oil both work at the same quantity. Ghee's nutty flavor is a lovely match for the fresh oregano, though.
Can I grill the zucchini instead?
Absolutely — coins threaded on skewers or grilled in a basket over medium heat get lovely char marks. Finish with the same herbs and a squeeze of lemon.
What do these zucchini go with?
They're especially tasty alongside grape leaf and cabbage dolmas, but this is a side that pairs with any simply cooked protein.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Heat ghee in a heavy-bottomed skillet with a lid.
- Add zucchinis and season with salt and pepper.
- Put lid on and cook for 5 minutes.
- Cook for an additional 5 minutes uncovered.
- Sprinkle with fresh herbs.
- Adjust salt and pepper to taste.
