Sauteed Zucchini with Pancetta and Parsley
Why This Recipe Works
For the best sautéed zucchini recipe, we picked smaller zucchini, which are more flavorful and less watery than the larger ones. We removed excess moisture by either tossing slices with salt and letting them sit for 30 minutes or grating zucchini and wrapping it in several layers of paper towels or a large kitchen towel and squeezing. Even in a blazing hot pan, the zucchini would soon start to steam in its own juices if not salted or shredded and squeezed.