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 Zucchini

Photo: Quentin Bacon
Yield Makes 6 servings
Sides don’t get much easier than this simple sautéed zucchini squash seasoned with salt, pepper, and fresh herbs.

Ingredients

  • 2 tablespoons olive oil
  • 4 medium zucchini, thinly sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh marjoram or oregano, chopped
  • Kosher salt and pepper

Nutrition Information

  • calories 64
  • caloriesfromfat 56 %
  • fat 4 g
  • satfat 0 g
  • cholesterol 0 mg
  • sodium 170 mg
  • carbohydrate 5 g
  • fiber 1 g
  • sugars 2 g
  • protein 2 g

How to Make It

  1. Heat half the oil in a large skillet over medium-high heat. Add half the zucchini and cook, stirring only occasionally, until golden brown, 10 to 12 minutes. Transfer the cooked zucchini to a plate. Repeat with the remaining oil and zucchini.

    Return the first batch to the skillet. Stir in the garlic, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring, for 2 minutes.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.