Sautéed Zucchini Recipe
Tender zucchini, sweet onions, juicy grape tomatoes, and savory parmesan make this Sautéed Zucchini the perfect quick side dish. Done in about 15 minutes, it's loaded with flavor and works great with zucchini, yellow squash, or a mix.
Servings: 4
Cost: $5
Equipment
- skillet
- chef's knife
- cutting board
Ingredients
- 1 large Vidalia onion sliced thinly
- 1 pounds zucchini sliced into rounds or quartered if large
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- 8-10 garlic cloves smashed with the side of a knife
- 1 cup grape tomatoes
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated parmesan cheese
Instructions
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the onion and cook until softened, approximately 3-4 minutes.
- Stir in the garlic and cook until the onions begin to caramelize, an additional 3-4 minutes. Push the onions to the side of the pan and add the zucchini, Cook until golden and flip, about 4-5 minutes. Continue cooking for 3-4 minutes longer.
- Stir in the tomatoes, italian seasoning, garlic powder, onion powder and cook until the tomatoes begin to caramelize and burst.
- Remove from the heat and sprinkle with the parmesan cheese.
- Serve immediately.
Notes
- Swap half the zucchini for yellow squash for a colorful twist or use halved pattypan squash.
- Add a pinch of red pepper flakes or a sprinkle of ground cayenne for spice.
- Great with fresh basil or parsley sprinkled on top.
- Stir in a spoonful of Fresh Basil Pesto for an unexpected fresh pop of flavor.
Nutrition
Calories: 209kcal | Carbohydrates: 17g | Protein: 7g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 261mg | Potassium: 560mg | Fiber: 3g | Sugar: 8g | Vitamin A: 755IU | Vitamin C: 31mg | Calcium: 183mg | Iron: 1mg