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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Sautéed Zucchini

Sides don’t get much easier than this simple sautéed zucchini squash seasoned with salt, pepper, and fresh herbs.

Real Simple FEBRUARY 2008

  • Yield: Makes 6 servings

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.

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
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Sautéed Zucchini recipe

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