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3 Ways to Turn Zucchini Into the Star | When Cooked Properly

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3 Ways to Turn Zucchini Into the Star | When Cooked Properly

Pan-Seared Zucchini Rounds (Recipe 1 of 3)

Ingredients

  • Zucchini (courgette), cut into 1-inch thick rounds
  • Salt
  • Black pepper
  • Plant-based butter (knob)
  • Water (splash)

Instructions

  1. Prepare the Zucchini:
    • Cut the zucchini into 1-inch thick rounds.
    • Season the rounds with salt and pepper.
  2. Sear the Zucchini:
    • Heat a pan over medium-high heat until a sprinkle of water sizzles.
    • Add a knob of plant-based butter to the hot pan and lower the heat to medium (3/4 setting).
    • Place the zucchini rounds, seasoned-side down, onto the hot pan.
    • Let the zucchini sear without moving them, until golden brown.
  3. Steam the Zucchini:
    • Add a splash of water to the pan.
    • Cover the pan with a lid.
    • Steam until the zucchini is tender, but still has a bite.
  4. Finish and Serve:
    • Flip the zucchini rounds over to give them a little color on the other side. You can add a little bit more water if needed
    • Remove from the pan and serve immediately.

BBQ-Sautéed Yellow Squash (Recipe 2 of 3)

Ingredients

  • Yellow squash (summer squash), thinly sliced
  • Olive oil (1 tablespoon, plus extra for the pan)
  • BBQ rub (1 teaspoon - 1 tablespoon or more)

Instructions

  1. Prepare the Squash:
    • Thinly slice the yellow squash at a slight angle.
    • In a bowl, toss the sliced squash with 1 tablespoon of olive oil and BBQ rub. Be generous with the seasoning.
  2. Sauté the Squash:
    • Heat a sauté pan or cast iron pan over high heat.
    • Add a splash of olive oil to the pan.
    • Add the squash to the hot pan, spreading it out evenly.
    • Let the squash sear for about a minute without moving it.
  3. Deglaze and Steam:
    • Add a little water to the bowl with the remaining seasoning, mix it up, and add to the pan.
    • Cover the pan to steam the squash until it is tender but not mushy, creating a natural sauce.
  4. Serve:
    • Plate the sautéed squash and serve hot or cold.

Roasted Zucchini & Squash Steaks (Recipe 3 of 3)

Ingredients

  • Zucchini (courgette) and/or yellow squash (summer squash), cut into thick slabs
  • Olive oil
  • Savory rub (e.g., chicken rub)

Instructions

  1. Prepare the Squash:
    • Preheat the oven to 375°F (approximately 200°C) convection.
    • Cut the zucchini and/or yellow squash in half lengthwise, then slice each half into thick slabs.
    • Place the squash in a bowl, add a little bit of oil and toss.
    • Sprinkle a savory rub (like chicken rub) over the squash.
  2. Sear the Squash:
    • Heat a pan (preferably cast iron) over high heat.
    • Add a little bit of oil to coat the bottom of the pan.
    • Place the squash slabs, cut-side down, onto the hot pan. If the pan is dry, add a little bit more oil.
  3. Roast the Squash:
    • Transfer the pan to the preheated oven.
    • Roast for 10-12 minutes, or until the squash is meaty and golden.
  4. Serve:
    • Remove from the oven and serve hot.

Video Description

In this NEW SERIES we'll explore how to properly cook veg so people will eat them.

Think you hate zucchini?

It’s one of the top grown veggies at home that is AMAZING when cooked properly.

In this recipe episode and, I’m breaking down 3 crave-worthy ways to transform courgette (aka zucchini) into something juicy, flavorful, memorable and completely satisfying.

These simple, flavor-forward techniques work whether you’re serving it as a main, a side, or tossing and adding it to pasta or rice dishes, or sandwiches even.

Learn the top 3 ways to prepare zucchini from your garden or store bought this year:

Whether you call it courgette or zucchini, this overlooked underrated vegetable deserves another shot. These techniques will help give it it's best shot to make it to your dinner table.

Want more flavor-first inspiration?

Sign up for my newsletter at https://dereksarno.com/

I’ll be sending out tips, food stories and new videos, and ideas you won’t want to miss. Coming soon.

3 Ways to Make Zucchini & Summer Squash taste worthy.

It’s all in the cut, seasoning, and cook.

1. Pan-Seared Zucchini Rounds

Cut into thick rounds. Season with salt + pepper. Sear in hot plant-based butter (seasoned-side down) until golden. Add a splash of water, cover, and steam to finish. Juicy inside, crisp on the outside.

2. BBQ-Sautéed Yellow Squash

Thinly slice squash. Toss with olive oil + BBQ rub. Sauté in a hot pan until lightly seared, then deglaze with water to create a smoky, natural sauce. Serve hot or cold.

3. Roasted Zucchini & Squash Steaks

Cut squash into thick slabs. Season with oil + savory rub. Sear cut-side down in a hot pan, then roast at 375°F for 10–12 min. Meaty, golden, and totally crave-worthy.

Thank you and see you soon

d, f and G