Sauteed Zucchini with Onions

Name: Sauteed Zucchini with Onions
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 -4 servings
Ingredients: 2 tablespoons pine nuts; ¼ cup raisins; 1 lb zucchini; 3 tablespoons olive oil; 1 medium red onion; 2 garlic cloves; Juice of ½ lemon; small bunch of parsley

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4.6

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Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 -4 servings
Calories
375 kcal
Course
Side Dish
Cuisine
Middle Eastern

Sauteed Zucchini with Onions

Freya Patterson

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Learn how to make sauteed zucchini with onions in a simple and delicious way.

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Ingredients

Servings

2 tablespoons pine nuts or sliced almonds
¼ cup raisins 30 g
1 lb zucchini 450 g, Note 1
3 tablespoons olive oil divided
1 medium red onion
2 garlic cloves
Juice of ½ lemon
small bunch of parsley Note 2

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Instructions

Roast the pine nuts or sliced almonds in the heated skillet until golden and fragrant. Stand by the pan and shake it often to avoid burning the nuts. Transfer them immediately to a plate to cool.2 tablespoons pine nuts
Soak raisins: Place the raisins into a small bowl and cover them with boiling water. Let soak until needed.¼ cup raisins/ 30 g
Slice zucchini into thin rounds, about 0.10 inch/ 3 mm thick. If using large zucchini, halve them, remove the seeds with a spoon and slice into half-moons.1 lb zucchini/ 450 g
Saute zucchini in batches: Heat 1 tablespoon olive oil in the same skillet and add zucchini in a single layer. Saute on medium-high heat until golden on the underside, 2 to 3 minutes. Flip with a spatula and continue frying them until golden on the other side. Transfer the sauteed zucchini to a serving bowl. Add another tablespoon of oil to the pan, saute the second batch, and transfer the cooked zucchini to the bowl.2 tablespoon olive oil
Slice onions: In the meantime, halve the red onion and slice the halves. Slice the garlic cloves as well, but keep the two vegetables separate.1 medium red onion
Saute onions: Add another tablespoon olive oil to the pan. Reduce the heat to medium-low and cook the onions until softer, about 3 minutes, often stirring. Add garlic and continue cooking for another minute, stirring, until the garlic is golden and fragrant. Transfer the onions and garlic to the bowl of zucchini.1 tablespoon olive oil + 2 garlic cloves
Add the drained raisins to the bowl. Add the lemon juice and the chopped parsley. Toss carefully and adjust the taste with salt, pepper, and more lemon juice, if necessary.juice of ½ lemon + small bunch of parsley
Sprinkle the nuts on top just before serving.

Notes

Zucchini: If using large garden zucchini, halve them and remove the mealy interior containing the seeds. Do that with a small spoon, scraping out the soft insides and leaving only the crunchy zucchini flesh. After removing the seeds, slice the halves into half-moons.
Herbs: You can use a few sprigs of fresh mint instead, if you like it.

Nutrition Information

Show Details

Serving 1/2 of the dish Calories 375kcal (19%) Carbohydrates 44g (15%) Protein 6g (12%) Fat 22g (34%) Saturated Fat 3g (15%) Polyunsaturated Fat 18g Sodium 127mg (5%) Fiber 6g (24%) Sugar 31g (62%)

Nutrition Facts

Serving: 2-4 servings

Amount Per Serving

Calories 375 kcal

% Daily Value*

Serving	1/2 of the dish
Calories	375kcal	19%
Carbohydrates	44g	15%
Protein	6g	12%
Fat	22g	34%
Saturated Fat	3g	15%
Polyunsaturated Fat	18g	106%
Sodium	127mg	5%
Fiber	6g	24%
Sugar	31g	62%