See more
Sautéed Zucchini and Peas

Sautéed Zucchini and Peas

Real Simple SEPTEMBER 2003

  • Yield: 4 servings


  • 2 medium zucchini (about 4 cups)
  • 2 tablespoons olive oil
  • 1 small minced garlic clove
  • 1/2 teaspoon kosher salt
  • 1 cup defrosted frozen peas
  • 1 tablespoon fresh thyme (or 1 teaspoon dried leaves)


Shred or chop zucchini. In a large skillet, over medium heat, combine olive oil, the zucchini, garlic clove, kosher salt, and a few grinds of black pepper and cook, stirring occasionally, until the zucchini is softened, about 5 minutes. Add 1 cup defrosted frozen peas and 1 tablespoon fresh thyme (or 1 teaspoon dried leaves), toss well, and cook to heat through, 1 to 2 minutes.

Nutritional Information

Amount per serving
  • Calcium: 27mg
  • Calories: 105
  • Calories from fat: 1%
  • Carbohydrate: 9g
  • Cholesterol: 0mg
  • Fat: 7g
  • Fiber: 3g
  • Iron: 1mg
  • Protein: 3mg
  • Saturated fat: 1g
  • Sodium: 338mg

Go to Full Version of

Sautéed Zucchini and Peas Recipe