So, this zucchini side I keep making on repeat
Picture this: it’s Tuesday, I’m wearing mismatched socks, and the fridge is looking a wee bit sad except for two glossy zucchinis and half a lemon rolling around like it owns the place. That’s usually when I make low-carb Sautéed Zucchini. I started doing this back when my aunt would drop off bags of garden zucchini like some kind of veggie fairy. The first time I nailed it, the whole pan disappeared straight form the stove. I wasn’t even mad. I mean, I was holding the spatula and still lost track.
And the funny thing is, I used to overthink zucchini. Now I just let it be itself. Tender, a little char, lots of garlic. Simple food that tastes like you actually cooked, not just assembled.
Oh, small detour. Do you also find zucchini oddly calming to slice? Those little coins look like tiny moons. Anyway. Back to the skillet.
Why you’ll probably love this zucchini situation
I make this when I need something green that doesn’t feel like a chore. My family goes wild for it because it has that buttery garlic thing going on and, yes, a smidge of lemon that makes it bright without screaming about it. Also, it’s low carb so I feel pretty good piling it next to chicken, steak, or a cheeky bowl of rice when I’m not being strict.
I used to rush the browning and ended up with steamy, soft zucchini. Not my fave. Now I give it space in the pan, and it rewards me. If you’ve ever wondered whether salting first matters, it can, but honestly I don’t always bother on weeknights. On second thought, actually, I find it works better if your zucchinis are super fresh.
If you want to nerd out on sautéing technique, I like this tutorial from Serious Eats. And for nutrition, a peek at USDA FoodData Central is handy.
What you’ll need, with my lazy-day swaps
- 2 medium zucchinis, about 500 g total, sliced into 5 mm coins or half moons
- 1 to 2 tablespoons olive oil; I sometimes use butter or a mix if I’m feeling cozy
- 2 cloves garlic, thinly sliced or minced — use 3 if you’re a garlic person
- Salt and freshly ground black pepper, to taste
- A pinch of red pepper flakes, optional
- Half a lemon, for juice and a bit of zest
- Fresh herbs, a handful — parsley or basil. My grandmother always insisted on Brand X dried Italian blend, but honestly any version works fine
- Parmesan, a small shower, optional but always welcome
- Splash of broth or a tablespoon of white wine if the pan looks dry, optional
Optional substitutions I make when in a hurry: a dash of garlic powder if I’m out of fresh garlic, ghee instead of olive oil for a nutty vibe, or a sprinkle of feta instead of Parmesan.
How I actually cook it
- Trim the ends and slice the zucchini. Half moons for quicker cooking, coins if you want a bit more bite. Pat them dry, like actually dry, so they brown not steam.
- Heat a large skillet over medium high until hot. Add the oil and let it shimmer. If it doesn’t shimmer, it’s not ready. If it smokes, turn it down and pretend that was a test.
- Drop the zucchini in a single layer. Don’t crowd. This is the part where I’m tempted to stir, but resist for 2 to 3 minutes until you see golden edges.
- Now toss. Add a pinch of salt, pepper, and red pepper flakes. Cook another 2 to 4 minutes, stirring occasionally, until tender with little caramelized spots. Don’t worry if it looks a bit weird at this stage — it always does!
- Push zucchini to the edges, add a tiny drizzle of oil in the center, and toss in the garlic. Let it sizzle 20 to 30 seconds until fragrant, then stir it through. This is where I usually sneak a taste.
- Squeeze in a teaspoon or two of lemon juice and a whisper of zest. If the pan feels dry, a splash of broth or water brings it together without making soup.
- Finish with herbs and a light snow of Parmesan. Taste for salt and pepper. If it tastes flat, it probably needs a pinch more salt or another wink of lemon.
Serve immediately while it’s glossy and warm. Or let it sit a minute, it keeps its shape nicely.
Notes I learned the slightly messy way
- If your zucchini is huge and seedy, scoop out the big seed core before slicing. Less water, better browning.
- Salting and resting the slices for 10 minutes draws out moisture. I do this when I remember; I blot with a paper towel so the oil doesn’t pop like mad.
- Medium high heat works best. Too low, it steams. Too high, the garlic burns and you’ll be sad.
- A little lemon zest does more than extra juice. It brightens without making it sour.
Variations I’ve tried
- Italianish: Add dried oregano, finish with basil and Parmesan. Classic and friendly.
- Chili crisp: Skip Parmesan, finish with a spoon of chili crisp and scallions. Oddly great with eggs.
- Smoky paprika: Paprika plus a squeeze of lime and cilantro. Good with grilled shrimp.
- Creamy goat cheese: Crumble in a little goat cheese off heat. It’s luxurious in a low key way.
- One that didn’t work: I tried soy sauce early in the cook. Turned watery and muted the browning. If you want soy, add a tiny splash right at the end.
Gear that helps, and what to do if you don’t have it
A big skillet is kind of essential for good browning. Cast iron is my first choice because it gets hot and stays hot. But if you don’t have one, any large nonstick or stainless pan works. Even a wide saucepan in a pinch, just cook in two batches. Tongs or a wooden spoon for tossing. A microplane for zest if you’ve got one; if not, use a veg peeler and chop the strips. No biggie.
Storing and reheating
Cool leftovers and pop them in an airtight container. Fridge 3 to 4 days is fine according to common sense and the folks at UMN Extension. Reheat gently in a skillet with a dab of oil, about 2 to 3 minutes, or in the microwave for 45 seconds. I think this tastes better the next day once the garlic settles in, though honestly, in my house it never lasts more than a day! Also, if it looks a touch soft, I sometimes stir in fresh herbs to perk it up.
What to serve it with
I love this next to roast chicken or salmon, but it’s equally happy tucked into an omelet. For a low carb dinner, pile it onto a plate with sliced steak and a spoon of chimichurri. My slightly odd family tradition is serving it over yogurt with a drizzle of olive oil and mint on Sunday afternoons. It sounds strange, tastes amazing.
Little pro tips I had to learn the hard way
- I once tried rushing the preheat. Regretted it because the zucchini just sweated and went pale. Hot pan first, always.
- Adding garlic too early seems fine, but it burns fast. I now add it in the last minute and it behaves.
- Too much oil makes it greasy. Start with a tablespoon, add more only if the pan looks dry.
- Taste, then salt again at the end. Its easy to overdo salt at the start when the flavor hasn’t developed yet.
Questions I get all the time
Do I have to salt the zucchini first? Nah, you don’t have to. It helps with browning and texture, but if you’re short on time, just pat dry and use a big hot pan.
Can I add onions or peppers? Totally. Cook them first until they’re softened, then add zucchini so everything stays crisp tender.
How do I keep it from turning mushy? High heat, don’t crowd, and don’t stir too much. Leave it alone for those first couple minutes, then toss.
Is this actually low carb? Yes, zucchini is naturally low in carbs. If you want exact numbers, check USDA FoodData Central and decide your serving size.
Can I use yellow squash instead? Yep. Tastes great. It’s a bit softer, so cut it a little thicker or cook a minute less.
Frozen zucchini, yay or nay? You can, but it’s softer. Sauté straight from frozen in a very hot pan to drive off moisture fast. Still good for a quick side or tossing into eggs.
What if I don’t have lemon? A splash of vinegar works, white wine vinegar or apple cider. Or skip it and add extra herbs and Parmesan.
Ingredients
- 3 medium zucchini, sliced into ¼-inch rounds (about 4 cups)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter (optional for richness)
- 2 cloves garlic, minced
- ½ teaspoon fine sea salt, or to taste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 teaspoon fresh lemon juice and 2 tablespoons grated Parmesan cheese (optional garnish)
Instructions
-
1Prepare zucchini by washing and slicing into ¼-inch rounds; pat dry with paper towel to remove excess moisture.
-
2Heat a large skillet over medium-high heat and add olive oil and butter. Once the butter is melted and the oil is shimmering, add the minced garlic and sauté 30 seconds until fragrant, taking care not to burn it.
-
3Add zucchini slices in a single layer as much as will fit without overcrowding; you may need to cook in two batches. Cook undisturbed 2–3 minutes until the undersides are golden, then flip and cook another 2–3 minutes until just tender.
-
4Season with salt, black pepper, and red pepper flakes if using. Continue sautéing 1 minute to marry the flavors. If cooking batches, return all zucchini to the pan and toss with lemon juice.
-
5Remove from heat, transfer to a serving dish, and sprinkle with grated Parmesan if desired. Serve warm as a low-carb side or light main.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!