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
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil or oil of choice
- 1 ½ pounds zucchini cut into 1-inch cubes
- 1 garlic clove crushed
- ¼ teaspoon kosher salt
- Pinch ground black pepper
- 1 tablespoon Fresh thyme chopped
- 1 tablespoon fresh oregano chopped
- 1 tablespoon chopped fresh rosemary
- ½ 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
No need to peel the zucchini. The skin adds texture and flavor.
Smaller zucchini = better texture. They’re firmer, less watery, and have fewer seeds than large ones.
Swapping fresh herbs for dried? Just reduce the amount. Use about ⅓ of the fresh quantity. And add them earlier in the cooking process so they have time to soften and release their flavor.
Timing matters for herbs. Add fresh herbs at the end to keep their flavor bright. If using dried herbs, toss them in at the beginning so they have time to bloom.
Nutrition
Serving: 1 serving | Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Sodium: 140mg | Fiber: 3g | Sugar: 3g
