This quick and easy sauteed zucchini recipe is the perfect snack or side for any low-carb meal.
Lightly seasoned slices of zucchini are pan-fried in garlic butter and topped with parmesan cheese for the ultimate low-carb comfort food!
This is the Best Sauteed Zucchini Recipe Because…
- It is so quick and easy to prepare.
- The recipe combines olive oil and butter, for the perfect saute.
- Zucchini turns out soft inside and slightly crisp outside.
6 Simple Ingredients
Zucchini: Look for full and heavy zucchini squashes with intact skin. Cut them to the same thickness so they cook evenly.
Seasonings: Besides olive oil, a little garlic and butter is delicious on sauteed zucchini, and pairs with its mild flavor perfectly. Don’t forget the salt and pepper!
Cheese: Use shredded parmesan cheese for the best flavor and texture, or save time and sprinkle on the grated kind from a can.
Variations
- Toss in some sliced yellow squash for color.
- You can use ghee in place of butter, or even leftover bacon grease for an extra smoky flavor.
- Fresh herbs like basil, oregano, or thyme add an aromatic flavor to sauteed zucchini. Or, a garlic herb blend or a southwest mix can be used to match the menu. For the best flavor, add herbs in Step 3.
How to Saute Zucchini
- Cook zucchini in oil in a large pan.
- Add butter and garlic and continue to cook until the zucchini is tender.
- Season and garnish with parmesan cheese before serving.
Serving and Storing Sauteed Zucchini
- Enjoy sauteed zucchini as a healthy snack with a tasty tzatziki dip, a side dish to salsa chicken or stuffed chicken breasts, or add some to low-carb dishes like a cozy chicken soup or cheesy enchiladas.
- Keep leftover sautéed zucchini in a covered container in the refrigerator for up to 4 days and reheat in the microwave, on the stovetop, or under the broiler with some extra parmesan cheese to make them extra crispy again.
- For the best texture, avoid freezing cooked zucchini.
Delish Zucchini Recipes
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Sautéed Zucchini Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 pound zucchini about 1½ medium, sliced into moons
- 1 tablespoon butter
- 1 clove garlic minced
- salt and pepper to taste
- ¼ cup parmesan cheese shredded
Instructions
- In a large pan heat the oil over medium-high heat.
- Once hot, add the zucchini and cook for 4-5 minutes, stirring occasionally.
- Add the butter and garlic, cook for an additional 2 minutes or until the zucchini is tender.
- Season with salt and pepper, and garnish with parmesan cheese.
Notes
- Cook zucchini quickly at medium to medium-high heat for best results.
- Stir zucchini just slightly to allow it to brown well.
- Avoid overcooking zucchini, as it can become mushy.
- For softer zucchini, cook longer.
- For firmer zucchini, reduce the cooking time.
- For the best flavor, add the parmesan after it has finished cooking.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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