Sautéed Zucchini
This Sautéed Zucchini is easy to make and the perfect healthy side dish for using up any extra garden zucchini. Just a few simple ingredients and can be served with your favorite protein of your choice. Naturally gluten-free, low carb, keto, vegan, paleo and Whole30 friendly.
Ingredients
- 1 tbsp avocado oil OR olive oil
- 4 medium zucchini , ends trimmed and cut into 1/2-inch-thick rounds
- 2 garlic cloves , grated or finely minced (or sub with 1-2 teaspoons garlic powder)
- 1/2 tsp fine sea salt OR kosher salt
- 1/4 tsp freshly cracked black pepper
- 1/2 tsp dried Italian seasoning
Optional
- 1-2 tbsp grated vegan Parmesan cheese , Leave out or use 1 tablespoon of nutritional yeast for paleo + Whole30. May sub regular grated Parmesan if not dairy-free.
- 1 green onion , thinly sliced
- 1 tbsp fresh chopped parsley , for garnish
Instructions
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Heat a large nonstick pan with tall sides on medium-high heat. Add the oil and swirl to coat the pan evenly. Add the zucchini and garlic, then season with salt, black pepper and Italian seasoning.
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Add the zucchini and garlic, then season with salt, black pepper and Italian seasoning.
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Cook, stirring occasionally until the zucchini is tender and golden brown, about 5 minutes. Sprinkle with parmesan (if using), green onions and fresh herbs.
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Transfer to a plate and serve immediately with favorite protein and/or other sides.
Recipe Video
Recipe Notes
How to store. Got leftovers? Let your sauteed zucchini cool then store any leftovers in an airtight storage container for up to 4 days.
How to reheat. Reheat your leftover veggies on a baking sheet in the oven at 350 degrees F until warm. You can also warm them up in the air fryer at 350 F for a few minutes or on a plate in the microwave.