Low-carb lovers can’t say enough about this sauteed zucchini recipe!
Slices of zucchini are cooked in garlic butter and topped with parmesan cheese to make a quick and delicious side dish!
This tasty side is easy to make and the perfect low carb comfort food.
Best Zucchini Saute!
Versatile recipe! This flavorful sauteed zucchini pairs perfectly with so many recipes such as skillet chicken and mushrooms or beef Rouladen.
Quick & simple, it’s ready to enjoy in less than 20 minutes!
Healthy, low in calories and carbs, zucchini’s mildly nutty flavor makes it popular! Use it as your go-to for zucchini recipes of all kinds!
Ingredients and Variations
Zucchini – Look for squashes free from blemishes that are full and heavy. Add some slices of yellow squash for color, if desired.
Seasonings – Olive oil can be switched out for coconut oil or leftover bacon grease for a deeper, smoky flavor. Dress up the dish even more by adding your own seasonings or herbs or this DIY garlic herb blend, or Italian blend.
Variations – Mix up the recipe by including other colorful and low-carb veggies like onions, mushrooms, bell peppers, tomatoes, and small amounts of carrots or corn, just for color.
How to Saute Zucchini
- Prep zucchini (as per the recipe below).
- Cook slices in oil in a large skillet.
- Add butter and garlic and saute until tender.
- Season and garnish with parmesan cheese. Serve hot.
Tips for Success!
- For best results, cut zucchini in uniform thicknesses so they cook evenly.
- Wider zucchini squashes should be cut in half vertically and then cut into slices.
- Ensure your skillet is large enough to cook the slices in a single layer.
- Cook zucchini in a hot skillet for the perfect browning on the edges and avoid overcooking.
- Keep cooked batches warm in the oven, if necessary.
Leftovers
Keep leftover sauteed zucchini in a covered container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Sauteed zucchini can be frozen for up to a month but won’t be firm once it’s thawed. Add leftover zucchini to a lasagna, or mini-quiche appetizers!
Other Delish Zucchini Recipes!
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Sautéed Zucchini
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
- Heat oil in a large pan over medium-high heat.
- Once hot, add the zucchini and cook, stirring occasionally for 4-5 minutes.
- 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
- Stir zucchini just slightly to allow it to brown well.
- Cook zucchini quickly at medium to medium-high heat for best results.
- Avoid over cooking zucchini, as it can become mushy.
- For softer zucchini, cook longer.
- For more firm zucchini, reduce 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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