Zucchini
Quick and easy Sautéed Zucchini and Onions with garlic, butter and fresh herbs is the perfect summer side dish!
Course Side Dish
Cuisine American
Keyword sauteed zucchini, sauteed zucchini and onions
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings
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– 6 people
Calories 88 kcal
Author Blair
Ingredients
list of 9 items
1 tablespoon olive oil
2 tablespoons salted butter
1 sweet onion, thinly sliced
1 clove garlic, minced
2 lbs. zucchini (about 4 medium), thinly sliced into rounds
1 tablespoon chopped fresh dill or basil (or about ¼ teaspoon dried dill weed or dried basil)
1 teaspoon freshly-squeezed lemon juice
Salt and pepper, to taste
Optional garnish: freshly-grated Parmesan cheese
list end
Instructions
list of 2 items
1. Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring, until the onion is soft (about 7 minutes).
2. Add zucchini, and continue to cook until zucchini is tender (about 5-7 more minutes). Stir in herbs and lemon juice; season with salt and pepper, to
taste. Garnish with Parmesan cheese, if desired.
list end
Recipe Notes
• Use the largest skillet you have. You’re cooking a lot of vegetables here, so you want to be able to spread them out as much as possible. This allows
the zucchini to cook evenly and get nicely browned instead of steaming.
• Do not peel the zucchini. The peel is very thin, so there’s no need to remove it before cooking the zucchini. It also helps the zucchini stay together
in rounds, prevents it from becoming mushy, and adds a bit of nice texture to the dish.
• Season at the end. Wait to add the salt until you’re done cooking the zucchini. If you add salt at the beginning, it draws moisture out of the zucchini
and results in a mushier texture.
• Don’t overcook the zucchini or it will lose that nice crisp-tender texture and will fall apart in the pan.
Nutrition Facts
Sautéed Zucchini
Amount Per Serving (1 /6 of the recipe)
Calories 88 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 46mg2%
Potassium 421mg12%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 419IU8%
Vitamin C 29mg35%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
Quick and easy Sautéed Zucchini and Onions with garlic, butter and fresh herbs is the perfect summer side dish!
Course Side Dish
Cuisine American
Keyword sauteed zucchini, sauteed zucchini and onions
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings
undefined
– 6 people
Calories 88 kcal
Author Blair
Ingredients
list of 9 items
1 tablespoon olive oil
2 tablespoons salted butter
1 sweet onion, thinly sliced
1 clove garlic, minced
2 lbs. zucchini (about 4 medium), thinly sliced into rounds
1 tablespoon chopped fresh dill or basil (or about ¼ teaspoon dried dill weed or dried basil)
1 teaspoon freshly-squeezed lemon juice
Salt and pepper, to taste
Optional garnish: freshly-grated Parmesan cheese
list end
Instructions
list of 2 items
1. Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring, until the onion is soft (about 7 minutes).
2. Add zucchini, and continue to cook until zucchini is tender (about 5-7 more minutes). Stir in herbs and lemon juice; season with salt and pepper, to
taste. Garnish with Parmesan cheese, if desired.
list end
Recipe Notes
• Use the largest skillet you have. You’re cooking a lot of vegetables here, so you want to be able to spread them out as much as possible. This allows
the zucchini to cook evenly and get nicely browned instead of steaming.
• Do not peel the zucchini. The peel is very thin, so there’s no need to remove it before cooking the zucchini. It also helps the zucchini stay together
in rounds, prevents it from becoming mushy, and adds a bit of nice texture to the dish.
• Season at the end. Wait to add the salt until you’re done cooking the zucchini. If you add salt at the beginning, it draws moisture out of the zucchini
and results in a mushier texture.
• Don’t overcook the zucchini or it will lose that nice crisp-tender texture and will fall apart in the pan.
Nutrition Facts
Sautéed Zucchini
Amount Per Serving (1 /6 of the recipe)
Calories 88 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 10mg3%
Sodium 46mg2%
Potassium 421mg12%
Carbohydrates 7g2%
Fiber 2g8%
Sugar 5g6%
Protein 2g4%
Vitamin A 419IU8%
Vitamin C 29mg35%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
