ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sautéed Cucumbers

Yield 8 Servings


  • Salt and pepper
  • 4 large cucumbers (about 8 oz. each)
  • 2 tablespoons unsalted butter
  • 2 teaspoons chopped fresh mint

Nutrition Information

  • calories 43
  • fat 3 g
  • satfat 2 g
  • protein 1 g
  • carbohydrate 4 g
  • fiber 1 g
  • cholesterol 8 mg
  • sodium 148 mg

How to Make It

  1. Bring a large pot of salted water to a boil. Peel cucumbers, halve lengthwise and scoop out seeds. Cut each half lengthwise into three pieces. Drop into boiling water, bring back to a boil and cook for 2 minutes. Drain.

  2. Melt butter in a large skillet over medium-high heat. Add blanched cucumbers and stir or toss until just tender and warmed through, 2 to 3 minutes. (Do not overcook, as this makes cucumbers bitter.) Stir in mint, season with salt and pepper and serve immediately.