Garlic and chili olive oil zucchini stir-fry: the summer recipe that changes everything

Why choose garlic and chili pressed olive oil for your zucchini sauté

Zucchini sauté is an Italian summer staple, but everything lies in the choice of olive oil. Using garlic and chili pressed olive oil transforms this simple dish into a true moment of southern cooking. This oil is obtained by co-crushing olives with fresh garlic and chili, right from extraction, without added flavorings. This process preserves the aromatic power and provides a perfect base for sautéed vegetables.

To vary the pleasures, you can also discover the range of flavored olive oils, which open other culinary horizons. For professional use or a large table, explore the customization service for restaurants.

The recipe: zucchini sauté with garlic and chili olive oil

Ingredients (for 4 people)

1. 3 medium, firm zucchini (in season in August)
2. 2 tablespoons of garlic and chili pressed olive oil (see product)
3. 1 clove fresh garlic (optional)
4. A few sprigs of flat-leaf parsley
5. Salt and freshly ground pepper

Step-by-step preparation

1. Wash and slice the zucchini into half-rounds.
2. Heat the garlic and chili olive oil in a large pan over medium heat.
3. Add the zucchini and sear for 2 minutes without stirring to brown them well.
4. Stir, add the minced garlic if using, then continue cooking for 5 minutes.
5. Season with salt and pepper, sprinkle with parsley, and serve immediately.

For a complete dish, you can add beaten eggs at the end of cooking or serve this sauté on a slice of toasted bread. Also discover our spreads and antipasti to complete your appetizer.

Chef's tips and the unrepeatable element

• The Romanesca zucchini variety, very common in Southern Italy, gives a particularly tender texture and a sweet flavor, ideal for this dish.
• For a true chef's touch, add a drizzle of garlic and chili pressed olive oil just before serving, raw, to preserve all the aromatic notes.
• In Calabria, some restaurants serve this sauté on a bed of fresh local ricotta, for a warm starter that changes everything.

For large tables or professionals, the 5 L organic olive oil container is a suitable format, and bottle customization is possible from 24 units.

Summary list: how to make Italian-style zucchini sauté

1. Choose seasonal zucchini, ideally Romanesca variety.
2. Use garlic and chili pressed olive oil for cooking and finishing.
3. Sear the zucchini over high heat to keep them crispy.
4. Add fresh garlic at the end of cooking for more flavor.
5. Finish with flat-leaf parsley and a drizzle of raw oil.

Frequently Asked Questions

What olive oil to use for zucchini sauté?

For a flavorful sauté, choose a garlic and chili pressed olive oil, obtained by co-crushing, like the one offered here. It enhances vegetables without overpowering them.

Can this recipe be prepared in advance?

You can cook the zucchini in advance, but always add a drizzle of garlic and chili oil just before serving to maintain all the aromatic freshness. Discover other tips on our professional guide.

How to vary the recipe for an appetizer?

Serve the sauté on toasted bread, or accompany it with sun-dried tomato tapenade for a shared summer antipasto.