Description
Sauteed zucchini is a simple, delicious, and healthy side dish that can be prepared in just 15 minutes. This low-carb recipe brings together the natural flavors of zucchini, mushrooms, onions, and garlic, enhanced with aromatic herbs and a hint of spice. Perfect as a side for any meal or even as a vegetarian main, this sautéed zucchini recipe is a versatile and satisfying addition to your menu.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 8 ounces white button mushrooms, stems trimmed and quartered
- 3 medium zucchini, cut into bite-size chunks
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes, more or less to taste
- Kosher salt and fresh ground black pepper to taste
Instructions
- Heat the olive oil and butter in a large skillet over medium-high heat.
- Add the mushrooms and onions, cooking until browned and tender.
- Transfer the mushrooms and onions to a plate.
- If necessary, add a little more olive oil to the skillet over medium-high heat.
- Add the zucchini and cook until browned, tossing occasionally.
- Reduce the heat to low.
- Add the garlic, Italian seasoning, and red pepper flakes.
- Stir to combine all the flavors.
- Season with kosher salt and fresh ground black pepper to taste.
- Serve immediately for best results.
Notes
- Serving: Serve sautéed zucchini fresh and hot for the best flavor and texture. It pairs beautifully with grilled meats, roasted chicken, fish, or even a hearty pasta dish. You can also enjoy it as a light vegetarian main.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low to medium heat to maintain the zucchini’s texture and flavor. Avoid microwaving if possible, as it can make the zucchini watery.
- Meal Prep: You can prep the vegetables ahead of time, but cook them just before serving to keep the dish fresh and vibrant.