Mold Detox Friendly Vegan Simple Sautéed Zucchini
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 medium zucchini (about 1 ½ lb total), sliced into ¼-inch rounds
- 3 cloves garlic, thinly sliced
- ½ tsp kosher salt
- ¼ tsp black pepper
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
- 2 tbsp fresh basil or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the zucchini rounds in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3 minutes, until the undersides are golden.
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