Sautéed zucchini - Pilar Hernández's Chilean Kitchen
Today I made these sautéed zucchini and they turned out really delicious, they're also quick to make.
Ingredients · Servings 4
- 1 medium onion, finely chopped
- 2 finely chopped garlic cloves
- 3 medium zucchini, split lengthwise and thinly sliced
- 1 teaspoon of curry powder, optional
- 2 tablespoons of cream
- oil, salt and pepper
Method · PT-497396H58M58S
- In a frying pan, heat a tablespoon of vegetable oil over medium-high heat, add the onion and cook until translucent, about 5 minutes.
- Add the garlic and sauté for 1 minute.
- Add the zucchini and cook until tender, but not too soft, about 8-10 minutes.
- Add the curry, salt, pepper, and cream, stir, and taste. Adjust the seasoning and serve hot.
Usually during the week I try to cook very simple things: some protein (chicken, meat, fish) and some side dish, hopefully salads or vegetables.
Here in Houston, zucchini are difficult to grow; the yellow ones do much better, so they're more common at farmers' markets. The flavor is the same, and mixing both colors looks really nice. In the photo, I served the zucchini with quinoa; anything that soaks up the sauce is a great combination.
Description
A quick way to prepare zucchini.
