Zucchini con salvia is a simple dish and a great way to use up a late summer abundance of summer squashes. Pairs well with roast chicken or pork tenderloin.
Zucchini con Salvia
Course: VegetablesCuisine: ItalyMakes
4 to 6
servingsZucchini con salvia is a simple dish and a great way to use up a late summer abundance of summer squashes.
Ingredients
Butter — 3 tablespoons
Fresh sage, chopped — 2 tablespoons
Salt and pepper — to taste
Directions
- Heat butter over medium-high heat until it just starts to brown. Stir in sage and sauté briefly to flavor the butter, about 30 seconds.
- Add the zucchini, salt and pepper and stir to heat through. Reduce heat to low, cover, and simmer for 8 to 10 minutes, or until the zucchini is cooked through. Serve hot or at room temperature.
Zucchini con Salvia Notes and 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.
- Substitute chopped basil for the sage, but add it at the end instead of sauteing it in the butter.
- Add 1/3 cup of cream or half and half to the pan when you add the zucchini for a velvety texture.
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