Pan-Fried Zucchini
Sautéed zucchini cooked in butter with garlic, onion, and herbs until golden and tender-crisp. A quick, easy side dish that pairs with just about anything, ready in about 15 minutes.
Servings: 4 people
Cost: 10
Ingredients
- 3 tablespoons salted butter or olive/avocado oil for vegan
- ½ white or yellow onion diced
- 4 cloves garlic diced
- 2 zucchini halved and cut into half moons
- 1 teaspoon Celtic sea salt
- 1 teaspoon fresh cracked black pepper
- 1 teaspoon Italian herbs
Instructions
- Melt butter or oil in a heavy nonstick pan over medium-high heat until foamy. Add onion and cook until softening.
- Add garlic near the end of the onion cooking so it doesn't burn.
- Add zucchini and season generously with salt, pepper, and Italian herbs.
- Stir often, cooking until zucchini is golden brown on the edges but still tender-crisp.
- Transfer to a serving dish immediately and serve.
Notes
- Pat the zucchini dry before cooking - excess moisture is what leads to soggy, steamed-tasting zucchini instead of golden, caramelized edges
- Don't overcrowd the pan; cook in batches if doubling the recipe
- Add the garlic near the end of cooking so it doesn't turn bitter
- Best served immediately; leftovers keep in the fridge for up to 4 days but won't be as crisp reheated
Nutrition
Calories: 104kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 658mg | Potassium: 303mg | Fiber: 2g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 20mg | Calcium: 37mg | Iron: 1mg
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