This is a great example on how to cook a delicious and most versatile dish using only a handful of ingredients.
Sautéing only requires a small amount of olive oil at medium-high to high heat so the quality of the olive oil you use is most important.
I like to use the light green zucchini (also called marrow) but they are not always easy to find so regular zucchini will work well instead.
Zucchine saltate (= tossed) are so versatile you can use them in a variety of ways:
As a pasta, rice or farro condiment
As a base for frittata/omelette
As a bruschetta topping with fresh ricotta
As a side dish- I like to serve them with scaloppine al limone
As a pizza or focaccia topping with provola cheese
Ingredients:
Medium zucchini or marrows
EVOO
Garlic cloves - peeled and slightly crushed
Peperoncino (optional)
Mint or parsley (optional but I highly recommend mint expecially in the summer)
Salt
Slice zucchini into 1/4” coins
In a non stick pan at medium- high heat add enough EVOO to coat the pan (and a little extra for extra flavor), few garlic cloves and hot chili flakes. As soon as garlic starts to sizzle, add zucchini.
Keep tossing or stirring the zucchini for 4/5 minutes before adding salt. At this point you can either cover the pan (if you like your zucchini on the soft side) or keep stirring uncovered for a crispier result.
Depending on size and freshness of your zucchini, they will be ready within 10-15 min. (They will be ready in less time if covered). Add mint once ready, stir and leave zucchini in the pan for a couple of minutes so mint can impart its summery and refreshing flavor.
