Low-carb and low-calorie zucchini squash rounds are sautéed in garlic butter and basil and ready in minutes!
What You’ll Need For Sauteed Zucchini
Zucchini: Look for firm, waxy zucchini without any soft spots or blemishes. Mix it up and add some yellow squash for color. If using extra large zucchini, slice in half and scoop out the tough seeds before slicing into half moons. Extra large zucchini can sometimes have tough skin, so it can also be peeled if you’d like. Seasonings: Switch out the olive oil for bacon grease. Other flavor profiles to try are Italian and lemon pepper. Variations: Keep seasonings simple with mild zucchini. Try add-ins like red onions, diced tomatoes, sliced mushrooms, or bell peppers. Even a bag of mixed frozen vegetable medley will work, just add a few minutes to the cooking time in Step 2 of the recipe below. For an extra flavor boost, sprinkle with parmesan before serving.
How to Make Sautéed Zucchini
With crispy edges and lots of seasonings, sautéed zucchini is the perfect quick side dish. Season to taste before serving.
Storing Sautéed Zucchini
Keep leftover sautéed zucchini in a covered container in the refrigerator for up to 4 days. Reheat portions in a dry skillet to crisp up the edges. Freeze cooled zucchini in zippered bags for up to a month. NOTE: Due to its high water content, zucchini will lose its firmness once thawed, but it’s perfect for soup or a frittata!
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We find that ½-inch slices give the best texture, but if you prefer even crispier, browned edges, slice into thicker rounds so they will hold up to the extra cooking time. Use a large enough skillet to avoid over-crowding and prevent the zucchini from steaming instead of browning.
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