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Zucchini with green peas in a frying pan

Skillet Zucchini with Green Peas

The simplest, lightest of summer vegetable dishes. It's perfect for a summer menu, when you want something light and uncomplicated. It cooks up fast, without much fuss. Serve these braised vegetables as a meatless main or as a light side for meat, fish, or chicken.

Julia

Recipe author

Zucchini with green peas in a frying pan

Composition / ingredients

Servings:

Young zucchini

500

Green peas (fresh, shelled)

160

Vegetable oil

Salt

Basil (dried)

Dried rosemary

0.5

Parsley (for serving)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 54 % 7 g

Carbohydrates 38 % 5 g

91 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 45 min

Step 1:

To make skillet zucchini with green peas, you'll need: young zucchini, green peas, vegetable oil, salt, basil, rosemary, and parsley.
Step 2:

Wash and dry the zucchini. Since it's young, with tender, thin skin, there's no need to peel it — in fact, leaving the skin on helps the zucchini hold its shape better as it cooks. Cut it into small cubes.
Step 3:

Set a skillet with the vegetable oil over the heat and add the zucchini.
Step 4:

Rinse the green peas first and pull off any pod strings. Add the peas to the zucchini. Both vegetables are young, so they'll finish cooking at the same time. Stir everything together and cook over low heat until the vegetables are about half-done, roughly 20 minutes. Zucchini releases liquid as it cooks, so I leave the pan uncovered at this stage to let the excess moisture evaporate.
Step 5:

Add the salt, basil, and rosemary, and stir everything together. Cover and simmer over low heat until done, about 15 minutes more.
Step 6:

Wash and dry the parsley, then chop it finely.
Step 7:

Sprinkle the finished dish with the fragrant parsley just before serving. Enjoy!

The dish comes out best with young, tender vegetables that aren't overgrown. Green peas at their milky-ripe stage have a delicate, faintly sweet flavor that pairs beautifully with zucchini. A handful of aromatic herbs gives the vegetables a special note — feel free to adjust the seasonings to your own taste. Dill or scallions work well as the fresh herb, too. For a little extra kick, add garlic: peel, wash, and either press it or chop it finely — 1 or 2 cloves is plenty — and stir it in at step 5. Zucchini is a remarkable vegetable with all sorts of benefits. Because it's easy to digest and low in calories, zucchini dishes are a great fit for wholesome, restorative eating and for weight-management meals.