Zucchini is one of our favorite low-carb vegetables and makes a delicious gluten-free side dish that also happens to be low in calories. When it’s zucchini season, I try to use this versatile vegetable in as many ways as possible. From fritters and fries to creamy pastas, it’s really the vegetable that does it all. This sautéed zucchini recipe is super simple and can be made in minutes.
Ingredients and Substitutions
Zucchini. Yellow squash/summer squash can also be used with this recipe. Extra-virgin Olive Oil. Vegetable oil like avocado oil is a good substitute. Butter can also be used. Fresh garlic cloves. Feel free to add finely chopped onions too. Salt and black pepper. Other spices like garlic powder, onion powder, paprika and red pepper flakes/chilli flakes are all delicious with zucchini and can be added to add more flavor. Lemon juice. I like to finish the zucchini with a squeeze of lemon juice right before serving. Adding some grated parmesan cheese is also a great idea and the parmesan goes so well with the savory zucchini. Garnish with fresh herbs like parsley or chives (optional).
How to sauté zucchini
Can I make this ahead?
Yes, this zucchini can be kept in an airtight container in the refrigerator for up to 5 days. I prefer reheating the zucchini in the air fryer or microwave oven before serving.
Zucchini Recipes
Vegetable Side Dish Recipes
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