Italy | Vegetables & Beans | Summer Squash | Summer

Zucchini con Salvia

(Italian sautéed zucchini & sage)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Butter 3 Tbsp
Sage, fresh or dried minced or crumbled 2 Tbsp or 2 tsp
Zucchini cut into 1/4" thick half moons 1 1/2 to 2 lbs
Salt & pepper to tase

METHOD

  1. Heat butter over medium-high heat till it just starts to brown. Stir in sage briefly, about 30 seconds.
  2. Add zucchini, salt and pepper and stir to heat through. Turn heat to low, cover, and let simmer 10-15 minutes till cooked through. Serve.

VARIATIONS

  • Use yellow or pattypan squash if you like.
  • Two or three cloves of minced garlic can be added along with the sage.
  • Use half butter and half olive oil.

NOTES

  • A simple and easy dish to use up a late summer abundance of summer squashes.