Sauteed Shredded Zucchini with Browned Onions

This sauteed shredded zucchini gets a serious flavor boost from onions browned in a dry cast iron skillet. No butter, no oil for the onions, just hot iron and patience until they turn golden and sweet.

Squeezing the moisture out of the grated zucchini before it hits the pan is a must. Skip that step and you’ll end up steaming instead of sauteing, which means soggy greens instead of bright, just-tender shreds. The whole cook time is under 15 minutes once your prep is done.

The browned onions get scraped out and added back at the end so they keep their texture rather than turning to mush. Simple, smart, and the kind of side dish that makes a grilled chicken breast or pan-seared fish feel like a full meal.

Kitchen Tips

• Use the large holes on a box grater for the zucchini. Microplane-fine shreds will cook too fast and lose all texture.
• Squeeze the grated zucchini in a clean kitchen towel, wringing hard. You’ll be surprised how much liquid comes out.
• Don’t crowd the skillet. If your pan is small, work in batches so the zucchini sears rather than steams.
• Cast iron holds heat well, but any heavy-bottomed skillet will work.

Variations

• Toss in a clove of minced garlic with the zucchini for the last 30 seconds of cooking.
• Add a squeeze of fresh lemon juice and a sprinkle of Parmesan right before serving.
• Mix in fresh herbs like basil or thyme after removing from heat.