New This Month

Sauteed Zucchini and Celery

The thinly sliced vegetables lend to the side dish's overall lightness.

  • Servings: 12

Source: Martha Stewart Living, August 2006


  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 2 medium white onions, thinly sliced
  • 6 medium celery stalks, peeled and cut lengthwise into 1/8-inch-thick slices
  • 2 teaspoons coarse salt
  • 6 medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices
  • Freshly ground pepper


  1. Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.

  2. Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.

Cook's Notes

Use a mandoline or a very sharp knife to cut the celery and zucchini.

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