Original Post: https://www.evolvingtable.com/sauteed-zucchini/
Sautéed Zucchini Recipe
Sautéed Zucchini just might be the quickest and easiest side dish recipe out there! In less than 15 minutes and a few simple ingredients, like zucchini, butter, and garlic, you can have a quick veggie on the table.
Servings: 4 servings
Ingredients
- 1 ¼ - 1 ½ lbs. zucchini about 3 medium
- 2 Tbsp. butter
- 2 cloves garlic finely minced
- ¾ - 1 tsp. salt to taste
- ¼ tsp. black pepper to taste
Instructions
- Trim the ends from the zucchini squash, cut in half lengthwise, and then cut into ¼-½ inch slices.
- Add the butter to a large skillet over medium heat. Wait for it to melt and spread it evenly across the surface of the skillet.
- Place the zucchini slices into the skillet in a single layer. Cook the zucchini for 3-4 minutes, undisturbed. Flip them over and continue cooking for another 3-4 minutes, or until almost tender.
- During the last 30 seconds of cooking, add the garlic directly onto the skillet and saute until fragrant. Salt and pepper the zucchini to taste and serve immediately.
Video
Notes
Meal Prep and Storage
- How to prep ahead of time: Chop the zucchini and keep it in an airtight container for up to 3 to 4 days.
- How to store: Keep leftover sautéed zucchini in an airtight container in the refrigerator for up to 3-4 days.
- How to freeze: Allow the zucchini to cool, then transfer it to an airtight, freezer-safe container, and freeze up to 3 months
- How to reheat : You can easily use the microwave, but warming it back up in a skillet with a little more butter is the best method.
Nutrition
Calories: 80kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 417mg | Potassium: 382mg | Fiber: 2g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg
