In less time than it even takes to get your grill fired up, Sautéed Zucchini - with the perfect amount of seared crust - can be on your plate. Mild-mannered squash transforms into a super easy side with help from sidekicks like fresh basil and garlic in just about 15 minutes! Heck, if you're using minced garlic instead of cloves, it might even take you less time to cook than it does to prep. Just don't forget to put down your spatulas and let that char build while sautéing.
Heat a 12” skillet over high heat. Add the oil and heat until it shimmers.
Add the zucchini to the hot skillet, toss once to coat in the fat, then cook undisturbed for 3 minutes. Toss once more, and again saute undisturbed for an additional 3 minutes.
Make a well in the center of the pan. Add a tiny splash of olive oil if the pan is dry, then add the garlic. Sautee, stirring constantly, for 1 minute or until very fragrant. Stir the garlic into the zucchini, saute 2 minutes more, then remove from heat.
Season with salt, pepper, and fresh basil. Serve immediately.
High heat is the key to charred, not watery, zucchini. The pan is hot enough when a sprinkle of water immediately sizzles and evaporates. Give the oil at least 30 seconds to a minute to heat up.
Storage: we find that pan sautéed zucchini doesn't store well, and only recommend making what you'll eat in a single meal.