Sautéed Zucchini

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 tablespoon olive oil

2 medium zucchini, about 1 pound (any type of tender-skinned summer squash can be used)

1 clove garlic, minced (more if desired)

¼ teaspoon dried oregano (fresh herbs are great, too)

¼ teaspoon dried thyme

¼ teaspoon kosher salt, or to taste

⅛ teaspoon coarse ground black pepper, or to taste

1 tablespoon chopped fresh parsley, for garnish (optional)

2 tablespoons shredded or grated Parmesan cheese, for serving (optional)

lemon wedges, for serving (optional)

Directions

Prep Zucchini

Wash the zucchini, trim, and slice into ¼ -inch rounds or half-moons, depending on your preference and the thickness of the zucchini.

Heat Skillet

In a large skillet, heat olive oil over medium-high heat.

Sauté Zucchini

When pan is hot, add the sliced zucchini to the skillet, stir to coat with oil, and then spread the slices into a single layer (as much as possible). Allow them to cook undisturbed for 3 minutes to develop a golden color.

Add Seasoning

Sprinkle oregano, thyme, salt, and black pepper over the zucchini. Toss the zucchini to coat evenly with the seasonings.

Continue Cooking

Continue sautéing the zucchini for an additional 4 to 5 minutes, stirring occasionally, or until the slices are tender but still have a slight crunch. Near the end of the cooking time (about 1 minute before the zucchini is done), add garlic and finish cooking, stirring.

Check Seasoning

Taste the zucchini and adjust the seasoning if needed.

Add Garnishes

Transfer the sautéed zucchini to a serving dish. Garnish with fresh chopped parsley, a sprinkle of grated Parmesan cheese, and/or a squeeze of lemon, if desired.

Nutrition

• Serving Size: 4 oz.
• Calories: 50 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3.5 g
• Sodium: 154 mg
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 1 g