Sautéed Zucchini Recipe
A fresh summer squash dish packed with flavor, this low carb Sauteed Zucchini recipe can be prepped, cooked and ready to enjoy in 10 minutes.
Servings: 4 Servings
Calories: 72kcal
Ingredients
- 4 medium zucchini
- 1 tablespoon avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish
- Grated Parmesan cheese for garnish
- Lemon wedges for serving
Instructions
- Slice the zucchini into ¼-inch rounds.
- In a large skillet set over medium-high, heat the avocado oil.
- Add the zucchini to the pan. Season it with garlic powder, and pepper, and gently toss to coat.
- Cook for 4-5 minutes until zucchini is crisp-tender, tossing the pan occasionally to cook both sides evenly.
- Transfer the zucchini to a serving plate, garnish with parsley and grated Parmesan, and serve with lemon wedges.
Notes
- Cook on medium-high heat.
- Do not add to pan until your oil is hot.
- Do not cover pan while cooking.
- Add salt once removed from heat.
- Serve right away, do not let sit.
- A mandoline slicer can be used to slice the fresh zucchini into rounds with uniform thickness to ensure all slices cook evenly.
- Store for up to 3 days in an airtight container lined with paper towels to collect any released moisture.
Nutrition
Serving: 1 | Calories: 72kcal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 108mg | Fiber: 3g | Sugar: 4g