50+ Easy Sides to Serve with Fettuccine Alfredo: Sauteed Zucchini
Learn how to makesauteed zucchini and squash with this quick and easy lemon garlic recipe ready in five minutes! It pairs with many of the sides shared here for what to serve with fettucine alfredo, ideal for family meals or dinner parties.
Pour oil in a large skillet and heat over medium high heat until pan and oil are hot. Add the zucchini chunks, toss with olive oil, and let it sit in a single layer, undisturbed, for 2 minutes.
1 tablespoon olive oil, 2 zucchini,
Cook and stir for an additional 2 minutes to finish cooking and saute the other sides. In the last 30 seconds add the minced garlic, continuing to stir.
1 garlic clove,
Remove from heat and season with salt, pepper, and freshly squeezed lemon juice. Serve immediately.
½ tablespoon lemon juice, ½ teaspoon salt, ⅛ teaspoon ground pepper
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Notes
Avoid these common mistakes!
Choose the right sized zucchini and squash - Save larger zucchini for baking recipes, such as gluten free zucchini bread, zucchini brownies, and blueberry zucchini bread. Ideally harvest or buy zucchini when it is 5-7 inches long. Otherwise it can be tasteless or bitter.
Salting before cooking - Salt draws out moisture, so save the seasoning until after the summer squash has cooked.
Overcooking - If you have chosen a young, small squash, it only requires a few minutes to become crisp tender.
Leaving in seed core - To avoid mushy zucchini, cut out the seed core, leaving only the flesh and skin around it. When the seeds come in contact with heat they automatically soften and can become spongy.
Use high heat - The key is cook the zucchini as quick as possible on high heat. Lower temps means longer cooking times, allowing more time for the vegetables to break down and soften.