Sautéed Zucchini
Sautéed zucchini is a simple, flavorful side dish that’s anything but boring. Lightly browned, tossed with garlic and a splash of balsamic, and finished with fresh basil, it’s the kind of recipe you’ll turn to all summer long. Serve it with pasta, grilled meats, or as a vegetable boost to any weeknight meal. If you’re searching for simple sautéed zucchini recipes that are both quick and craveable, you’re in the right place.
Servings 4
Calories 122kcal
Ingredients
- 1 pound zucchini
- 1 teaspoon sea salt
- 3 tablespoons avocado oil
- 1 tablespoon minced garlic
- 2 tablespoons balsamic vinegar
- ¼ cup fresh basil sliced
- For serving optional: flaky salt, black pepper, crushed red pepper flakes, parmesan cheese
Instructions
- Slice the zucchini into rounds. Toss with the salt and place in a colander for 30 minutes to release excess water.
- Transfer to paper towels and top with another layer of paper towels. Blot.
- Heat the oil in a large skillet to medium-high heat.
- Add the zucchini, and cook for 3 minutes. Stir and cook another minute. Add the garlic, and cook for 1 more minute.
- Remove the pan from heat and add the vinegar to the warm mixture, tossing to coat.
- Transfer to a serving plate and top with basil. Serve with flaky salt, black pepper, crushed red pepper flakes, parmesan.
Nutrition
Calories: 122kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 593mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 306IU | Vitamin C: 21mg | Calcium: 27mg | Iron: 1mg