Can you saute zucchini without oil?

Technically cooking the zucchini without oil would not be sauteeing since the definition of sauteing means to cook in a little fat. The fat is essential to make sure the zucchini doesn't stick to the pan. It also ensures that it will brown the zucchini.

Can you add onions to this recipe?

Yes. Finely dice the onion , and then add it with the zucchini in step one. Alternatively, you can use scallions or chives (adding in with the herbs.)

Is this recipe healthy?

Fresh zucchini is a low-calorie-density food and has zeaxanthin and lutein (both carotenoids) that are helpful to protect skin. It can also improve digestion . Overall this dish is low in calories (56 per serving) and suitable for keto and diabetic diets (4 grams net carbs.)

Does this recipe work for yellow squash or other summer squash?

Yes! You can use yellow summer squash or even pattypan squash for this recipe instead of zucchini. For pattypan, make sure to cut it into small wedges, and wait to add the garlic in step three until the squash is softened.

Easy Sauteed Zucchini

Name: Easy Sauteed Zucchini
Prep time: 12 min
Cook time: 8 min
Total time: 12 min
Cuisine: American
Ingredients: 1 tablespoons avocado oil or organic canola oil, plus more if necessary (see note); 1 pound zucchini (about 2 medium), sliced about ¼ to 1/3 inch thick; 2 cloves minced garlic; 1 ½ tablespoon chopped fresh herbs such as oregano, thyme, sage and chives; ½ teaspoon kosher salt; ¼ teaspoon cracked black pepper

Description

This Easy Sauteed Zucchini with herbs and garlic is a no-fail and simple way to make a healthy zucchini side dish in only 12 minutes.

Ingredients

Scale

1 tablespoons avocado oil or organic canola oil, plus more if necessary (see note)

1 pound zucchini (about 2 medium), sliced about 1/4 to 1/3 inch thick

2 cloves minced garlic

1 1/2 tablespoon chopped fresh herbs such as oregano, thyme, sage and chives

1/2 teaspoon kosher salt

1/4 teaspoon cracked black pepper

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Instructions

Heat oil in a large skillet over high heat. Add zucchini and cook undisturbed until lightly browned on the bottom, about 2 minutes.
Stir and continue cooking stirring once more, until the zucchini is softened, about 3 minutes.
Push the zucchini to one side of the skillet, and tilt to allow the oil to pool on the empty side. Add the garlic and cook until just about to brown. Stir the garlic into the zucchini.
Add in herbs, salt and pepper and stir to coat. Remove from the heat and serve immediately.

Notes

Squash

This recipe also works with summer squash. For a more colorful dish, use one zucchini and one yellow summer squash.

Herbs

For the chopped herbs, we recommend a blend of various herbs, but you can use a single herb if you prefer. The only exception is that rosemary would be too strong in this quantity. Limit rosemary to 1 teaspoon.

Oil

In step 3, when you tilt your skillet, if your skillet seems dry you can add a tiny bit more oil onto the surface for cooking the garlic. You need just enough so the garlic won’t stick to the skillet.

Prep Time: 12 minutes
Cook Time: 8 minutes
Category: Side dish
Method: Saute
Cuisine: American

Nutrition

Serving Size: 2/3 cup
Calories: 56
Sugar: 3 g
Sodium: 149 mg
Fat: 4 g
Saturated Fat: 1 g
Carbohydrates: 5 g
Fiber: 1 g
Protein: 1 g