History and Origin of Sautéed Zucchini
Sautéed zucchini is a simple and nutritious preparation that has become popular in various regions of the world, especially in Latin America and Europe. Originating from the cucurbitaceae family, zucchini is a variety of summer squash that is widely cultivated for its soft texture and delicate flavor. This recipe stands out for its speed and versatility, allowing you to enjoy zucchini while preserving its freshness and texture.
In different Latin American countries, zucchini has various names: in Mexico and Central America it is often called "calabacita", in Argentina and Uruguay simply "zapallito verde", while in Colombia it is commonly known as "zacahuil". Regardless of the name, the technique of sautéing it with oil and seasoning it lightly is a universal method to highlight its natural flavor.
How to Prepare Sautéed Zucchini
Ingredients: Zucchini, Salad oil, Water, Salt, Sugar.
Cut the zucchini into 1/4-inch pieces.
In a 5-quart cast iron pot over high heat, in very hot salad oil, cook the zucchini, stirring quickly and frequently until it is well coated.
Add water, salt, and sugar.
Reduce the heat to medium-high.
Continue sautéing for 7 to 8 minutes until tender and crisp.
Variation: Use 1/4 cup of olive oil, 1 large sliced garlic clove, and 6 cups of sliced cabbage, in addition to 1 teaspoon of sugar.
Cook the garlic until golden, discard it, and continue with the previous instructions.
