Summer's sweetest green treat is here and gone in a flash so take full advantage of Fresh Zucchini Four Ways with these simple preparations. Always tender, mild, and buttery, this summer squash gets next level with just a touch of char from roasting, grilling, sautéing, or even your air fryer!
Heat the oven to 450°F. Line a baking sheet with parchment paper.
Slice the zucchini then transfer to a large mixing bowl. Add the olive oil, italian seasoning, and garlic powder. Toss until the zucchini pieces are evenly coated.
Arrange zucchini on the prepared baking sheet in a single layer, leaving a bit of room in between each piece.
Transfer to the oven and roast for 10 minutes.
Flip to the broiler setting and broil 5 minutes, just until golden brown marks are starting to form.
Remove from the oven and season with salt and pepper. Garnish with fresh herbs if desired (we love it with basil!). Serve immediately.
Grilled Zucchini
Heat a gas grill to medium heat (about 350°F) or prepare a charcoal grill for indirect heat.
Slice zucchini lengthwise into ½” slabs. Brush one side with olive oil, then season with the italian seasoning, garlic powder, kosher salt, and pepper. Flip the zucchini over and oil and season the other side.
Place the zucchini on the grill in a single layer. Close the grill and cook 4 minutes. Flip the zucchini, close the grill and cook 4 minutes longer.
Season with fresh basil and serve immediately.
Air Fryer Zucchini
Slice the zucchini lengthwise, then widthwise into ½” moon shapes.
In a large bowl, combine the zucchini, olive oil and italian seasoning. Toss until well combined, and be sure each piece is evenly coated.
Arrange the zucchini into an even layer in the basket of an air fryer. Do not fill more than halfway.
Program the air fryer to 400°F. Cook 12 minutes, shaking every 4 minutes, until the zucchini is tender and golden brown.
Season with salt and pepper, then garnish with fresh basil. Serve immediately.
Sautéed Zucchini
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.