Garlic and Zucchini

Garlic and Zucchini 
Suggested Garlic Variety: Burgundy


6 slender Zucchini 6-8” long, slice into 1/4” rounds

1 medium head of Garlic, coarsely chopped or whole smashed cloves

1/2 medium Sweet Onion, sliced 1/4” thick

4 Tbl Olive Oil

Kosher Salt to taste


  1. Put olive oil in a large (12” or larger) non-stick pan & heat on medium.

  2. Add onion. Sauté until translucent. 

  3. Add garlic. Stir. Sauté for about a minute.

  4. Add zucchini and stir until the zucchini is coated with oil mixture. If you can’t coat all of the zucchini, add a little more olive oil. Sauté for 1-2 minutes. 

  5. Flip each zucchini round using a spatula. Sauté for 1-2 minutes more. 

  6. Remove from pan when zucchini is cooked about half way through.

  7. Salt to taste.


Very fat zucchini has too much water and too many large seeds. 

You can scale this recipe down by half.