I admit sometimes I can get a little tired of zucchini. Early in the summer I love those tiny, first zucchinis from the garden, simply grilling them and serving with nothing more than olive oil and salt. But as autumn nears I like to enjoy them with a bit more flavor, sautéeing with lots of thinly sliced garlic and finishing with some salty, fresh mozzarella. Originally, I was going to write the basil as optional in this recipe, but it really does taste so much better with it.
Use a combination of zucchini and summer squash if that’s what you have on hand.
Zucchini Sauté with Fresh Mozzarella
2 tablespoons extra virgin olive oil
2 cloves garlic, thinly sliced
1 1/2 pounds zucchini, trimmed, halved lengthwise and sliced into 1/2-inch thick half-moons
Freshly ground black pepper
4 ounces fresh mozzarella, at room temperature and cut into 1/2-inch pieces
2 tablespoons torn basil leaves
Heat olive oil in a large 12-inch skillet over medium heat. Add garlic and sauté for 30 seconds until very fragrant and just about to turn golden. Add zucchini, a large pinch of salt and some black pepper. Cook zucchini until they begin to turn golden, stirring occasionally, about 5 to 7 minutes. Taste for seasoning and adjust as you see fit.
Transfer zucchini to a medium serving bowl and toss with the mozzarella and basil. Serve immediately.
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