This was a simple quick side dish. It was tasty and I would make it again.
Sautéed Zucchini
Photo: Quentin Bacon
Sides don’t get much easier than this simple sautéed zucchini squash seasoned with salt, pepper, and fresh herbs.
Yield: Makes 6 servings
Recipe from
More From Real Simple
Nutritional Information
Amount per serving
- Calories: 64
- Calories from fat: 56%
- Fat: 4g
- Saturated fat: 0g
- Cholesterol: 0mg
- Sodium: 170mg
- Carbohydrate: 5g
- Fiber: 1g
- Sugars: 2g
- Protein: 2g
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
Preparation
- 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.
Note:
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.
Sautéed Zucchini Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: 5 Ingredients or Less
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless
- PUBLICATION: Real Simple
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