Sautéed Zucchini with Herbs
This is an easy recipe for a side dish of herbed zucchini squash. Zucchini is available all year but is never better than fresh from the garden. A squeeze of fresh lemon juice brightens the flavors
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Servings: 4 servings
Calories: 96kcal
Ingredients
- 1 tablespoon coconut oil or oil of your choice
- 1-½ pounds fresh zucchini cut into 1-inch cubes
- 1 large clove of garlic crushed
- ¼ teaspoon kosher salt
- Pinch of fresh ground black pepper
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh rosemary
- ½ fresh lemon
Instructions
- Add the oil to a medium sized, heavy skillet.
- When the oil is hot add the zucchini cubes. Cook for three minutes then add the crushed garlic, salt, and pepper. Stir gently as the squash begins to color. Cook for an additional two or three minutes just until the squash begins to soften slightly.
- Remove the pan from heat and add the fresh herbs, gently toss to combine. Transfer the zucchini to a serving dish and squeeze the juice of the lemon over the top.
Notes
- Zucchini does not need to be peeled. Keep the peel on for added taste and nutrients.
- For the best taste, choose smaller zucchini. Larger zucchini have a pulpy texture, larger seeds, and higher liquid content.
- Add the herbs towards the end of the cooking process to keep their fresh, vibrant taste. If you're using dried herbs instead of fresh herbs, put them in at the beginning of the cooking process.
- Use whatever cooking oil you have on hand. Coconut oil will provide a tropical sweetness to the dish, while olive oil will add peppery, green notes. With a neutral oil like canola oil, the zucchini and herbs' garden-fresh flavors will shine through.
Nutrition
Serving: 1 | Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Sodium: 140mg | Fiber: 3g | Sugar: 3g