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