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easy sautéed zucchini recipe.

Easy Sautéed Zucchini Recipe

Rika
This easy sauteed zucchini makes a wonderful side dish for any meal. It's a simple zucchini recipe that you'll make over and over again. It’s super tasty and very healthy! 
5 from 14 votes
Prep Time 5 minutes
Cook Time 12 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 114 kcal

Equipment

  • a 12-inch skillet

Ingredients
 

  • pounds fresh zucchini , (from about 4 medium or 3 large zucchinis)
  • 1 tablespoon olive or avocado oil, (or more as needed)
  • teaspoon black pepper
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter
  • 2 garlic cloves, (minced)
  • ½ teaspoon dried thyme, (about 1½ teaspoon fresh thyme)
  • ¼ cup freshly grated parmesan cheese
  • zest from one large lemon

Instructions
 

  • Wash, drain, and cut the zucchinis into ¼-inch slices. Divide it in two batches.
  • Heat 1 tablespoon of oil over medium-high heat. Cook the first batch of zucchini slices for 3-4 minutes, undisturbed, until golden brown. (see notes). Season with half of the salt, and half of the black pepper.
  • Cook the other side of the zucchini for 2 minutes, stirring occasionally, or until the zucchini is cooked and tender-crisp. Transfer to a plate. 
    Repeat this process to cook the remaining zucchini slices, and add more oil if necessary. Transfer the cooked zucchini slices to a plate. 
  • Melt butter and cook garlic for 15 seconds or until fragrant on low heat. Put the cooked zucchini slices back into the pan. Add thyme and stir for a few seconds. Turn off the heat then add lemon zest and parmesan cheese. 
  • Taste and adjust the seasoning with more salt, black pepper, and/or cheese if necessary.

Notes

A quick note for step #2. Make sure that you add the zucchini slices into the pan in a single layer. Some of them may overlap each other, but that's okay as long as it's not all of them and especially not in multiple layers, as that will result in mushy zucchini slices. 
Storing. Let the leftover cooked zucchini cool down to room temperature, no longer than 2 hours or 1 hour when the temperature is above 90 °F. Transfer the leftover to an airtight container. Properly stored, it will last 3-5 days in the refrigerator or up to 3 months in the freezer.
Reheating. Preheat the oven to 450°F. Spread the leftover zucchini evenly on a baking sheet. Drizzle the cooked zucchini slices with a small amount of oil then reheat them for 4-5 minutes or until heated through.

Nutrition

Calories: 114kcalCarbohydrates: 7gProtein: 4gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 13mgSodium: 269mgPotassium: 464mgFiber: 2gSugar: 4gVitamin A: 487IUVitamin C: 31mgCalcium: 89mgIron: 1mg
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