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Sautéed Zucchini
Quick and easy sautéed zucchini with garlic, butter, and fresh herbs is the perfect summer side dish!
Prep Time
10 mins
Cook Time
10 mins
Total Time
17 mins
Servings: 4 people
Calories: 61 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- ½ tablespoon olive oil
- 1 tablespoon salted butter
- 1 clove garlic, minced or pressed
- 1 lb. zucchini (about 2 medium), thinly sliced into rounds, half-moons, or triangles
- 1 tablespoon chopped fresh dill, basil, thyme, chives, or parsley (or about ¼ teaspoon dried dill weed, dried basil, dried thyme, dried parsley, or dried chives)
- ½ teaspoon freshly-squeezed lemon juice
- Kosher salt and ground black pepper, to taste
- Optional garnish: freshly-grated Parmesan cheese; crushed red pepper flakes
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds. Add zucchini, and continue to cook until tender, about 5-7 more minutes.
- Stir in herbs and lemon juice; season with salt and pepper, to taste.
- Garnish with Parmesan cheese and crushed red pepper flakes, if desired.
Cup of Yum
Notes
- Zucchini gets mushy if it's overcooked, so the key to a perfect skillet of sauteed zucchini is not cooking the vegetables for too long. Once the vegetables are in the pan, keep a close eye on the dish, stirring regularly. Remove the pan from the heat as soon as the zucchini becomes crisp-tender. It should look slightly wilted and soft, but still have a bit of crunch.
- Wait to add the salt until you're done cooking the zucchini. If you add salt at the beginning, it draws moisture out of the vegetables and results in a mushier texture. For a stronger lemon flavor, add grated lemon zest to the skillet in addition to the lemon juice.
- Summer is such a great time to take advantage of fresh herbs, but you can use dried herbs in the off-season, too. I love dill, basil, thyme, parsley, or chives in this dish, so pick your favorite -- or use a combination. Italian seasoning is a great shortcut that works well with zucchini, onion powder is tasty, and ¼ teaspoon garlic powder is a fine substitute for the fresh garlic.
Nutrition Information
Serving
1/4 of the recipe
Calories
61kcal
(3%)
Carbohydrates
4g
(1%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
34mg
(1%)
Potassium
300mg
(9%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
314IU
(6%)
Vitamin C
21mg
(23%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 61
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 61kcal | 3% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 34mg | 1% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 21mg | 23% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.