International Recipes and Cooking Around the World

Zucchini con Salvia

Zucchini cut into rounds

(Italian sautéed zucchini and sage)

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Average: 3.9 (7 votes)

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.

4 to 6 servings


  • Butter -- 3 tablespoons
  • Fresh sage, chopped -- 2 tablespoons
  • Zucchini, cut into 1/4-inch thick half moons -- 1 1/2 to 2 pounds
  • Salt and pepper -- to taste


  1. 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.
  2. 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.


  • 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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