Sauteed Zucchini with Onions
User Reviews
4.6
16 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
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Servings
2 -4 servings
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Calories
375 kcal
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Course
Side Dish
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Cuisine
Middle Eastern
Sauteed Zucchini with Onions
Report
Learn how to make sauteed zucchini with onions in a simple and delicious way.
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Ingredients
- 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 red onion medium
- 2 garlic cloves
- lemon juice of ½ lemon
- parsley Note 2, small bunch
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
(106%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
16 reviews
Excellent
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