Name: Skillet Zucchini in Rosemary Butter
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 4 cups diced zucchini ((1 medium-large)); 1 tablespoon butter; 1 tablespoon fresh chopped rosemary; 1/4 teaspoon kosher salt; 1/8 teaspoon black pepper

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Fresh garden zucchini squash sautéed in a skillet on top of the stove in rosemary butter is a tasty, quick vegetable side dish.

Zucchini is one of my favorite vegetables and we eat it at least once a week. It's pretty versatile as far as vegetables go because it has such a mild flavor.

This allows you to incorporate other flavors, like I did when I made Chili Lime Sautéed Zucchini and this recipe for Skillet Zucchini in Rosemary Butter.

Baking or grilling are other cooking methods that work well with zucchini like in these recipes for Ricotta, Goat Cheese and Basil Stuffed Zucchini, Parmesan Crusted Zucchini and Grilled Zucchini Lasagna.

If I had to choose only three fresh herbs to use year round they would be basil, parsley and rosemary. Sure I love to use sage during the Fall months and cilantro when I'm cooking with a Mexican flare.

But there is something about these three herbs that go perfectly in my style of recipes all year round.

What is Rosemary?

Rosemary is a woodsy herb that looks similar to a pine tree. You can use it fresh or dried; however, I don't recommend using dried rosemary for two reasons.

When dried, rosemary looses some of it's aroma and flavor
It can cause a choking hazard due to the stiffness the leaves and stems get once dried.

That's why I always recommend using fresh rosemary in my recipes and a little goes a long way. Which brings you to today's recipe. I wanted to make a simple vegetable side dish utilizing zucchini and this one was perfect!

How do you make Skillet Zucchini in Rosemary Butter?

For this recipe you'll need zucchini, butter and fresh, chopped rosemary. Start by washing the zucchini skins with a vegetable brush under cold water, cut off the ends; then dice into bite sized pieces. Mine was medium-large in size and I got 4 cups.

Next, melt the butter in a skillet on top of the stove over medium high heat. Add the zucchini and rosemary; then saute for about 5-8 minutes until the zucchini starts to soften.

Season with salt and pepper; then serve immediately. We like our vegetables on the crunchy side and not overly soft so cook them as little or as much as your taste.

This entire recipe was ready in 15 minutes and made the perfect vegetable side dish with our Rosemary and Lemon Roasted Chicken Thighs and Parmesan and Rosemary Whipped Potatoes. ~Enjoy!

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Skillet Zucchini in Rosemary Butter

Carrie's Experimental Kitchen

Fresh garden zucchini squash sautéed in a skillet on top of the stove in rosemary butter is a tasty, quick vegetable side dish.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 8

Total Time 13

Course Vegetables

Cuisine American

Servings

Ingredients

4 cups diced zucchini (1 medium-large)
1 tablespoon butter
1 tablespoon fresh chopped rosemary
¼ teaspoon kosher salt
⅛ teaspoon black pepper

Instructions

Start by washing the zucchini skins with a vegetable brush under cold water, cut off the ends; then dice into bite sized pieces. (Mine was medium-large in size and I got 4 cups).
Next, melt the butter in a skillet on top of the stove over medium high heat. Add the zucchini and rosemary; then saute for about 5-8 minutes until the zucchini starts to soften.
Season with salt and pepper; then serve immediately. (We like our vegetables on the crunchy side and not overly soft so cook them as little or as much as your taste).

Nutrition

Calories: 48kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 178mgPotassium: 330mgFiber: 1gSugar: 3gVitamin A: 351IUVitamin C: 23mgCalcium: 27mgIron: 1mg

Keyword skillet, zucchini

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