10-Minute Sautéed Zucchini Recipe with Fresh Herbs
These quick-sautéed zucchini slices are ready in 10 minutes from start to finish and can be eaten on their own as an easy side dish or added to a salad like this quinoa zucchini salad. The post includes tips to keep your zucchini from becoming soggy.
Servings: 2
Calories: 100.8kcal
Equipment
Ingredients
- 2 medium zucchini, each around 7 ounces
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon minced fresh garlic
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 teaspoon fresh oregano leaves, coarsely chopped
Instructions
- Remove the tops and bottoms from the zucchini. Slice into ⅛" thick disks using a sharp chef's knife or a hand-held mandolin.
- Set a large skillet over medium-high heat. Add the oil and garlic. Cook until the garlic begins to sizzle, about 20 seconds.
- Add the sliced zucchini, salt, pepper, dried oregano, and red pepper flakes to the hot pan. Toss to coat with the garlic and oil using the tongs. Spread the zucchini out to create one layer, as much as possible.
- Hot Tip: You should only have enough oil in the pan to barely coat the zucchini. Drain off any excess oil.
- Sauté for 3 minutes, or until most slices just begin to turn translucent. Flip using tongs, and cook an additional 3 minutes. The zucchini should be tender, only slightly translucent, and just starting to brown. Thinner slices will be more translucent than thicker slices.
- Remove the zucchini slices from the skillet and top with fresh oregano before serving.
Nutrition
Calories: 100.8kcal | Carbohydrates: 7.4g | Protein: 2.6g | Fat: 7.7g | Saturated Fat: 1.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.1g | Sodium: 601.8mg | Potassium: 536.2mg | Fiber: 2.4g | Sugar: 5g | Vitamin A: 477.8IU | Vitamin C: 35.6mg | Calcium: 45.8mg | Iron: 1.1mg