Low-Calorie Sauteed Zucchini

Sauteed Zucchini
Sauteed Zucchini. Kimberley K. Eggleston
Ratings
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
78 Calories
3g Fat
12g Carbs
3g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 78
% Daily Value*
Total Fat 3g 4%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 107mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 2g 9%
Protein 3g
Calcium 88mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When your summer garden is producing more zucchini than you think you can handle, make this recipe for low calorie sautéed zucchini, and serve it alongside a simple grilled chicken breast for a delicious late-summer meal. One of my favorite things about this recipe is that in the late-summer months, I can go into my backyard garden and gather up the majority of the ingredients!

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 clove garlic (minced fine)
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano (chopped)
  • 1/4 teaspoon salt
  • 3 cups zucchini (peeled and cut into 1/4-inch cubes)
  • 1 cup fresh plum tomato (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Place a large, heavy skillet over medium-high heat, and add the olive oil.

  3. When the oil it hot, add the garlic, and cook for about 2 minutes, or until the garlic becomes lightly browned.

  4. Add the thyme leaves, the chopped oregano, and the salt, and cook 1 minute, until the herbs become aromatic.

  5. Then add the zucchini, and cook about 7 minutes, or until the zucchini is tender-crisp.

  6. Next, add the chopped tomato, and cook for an additional 2 minutes, until the tomato is done, and any excess moisture has evaporated.

  7. Serve immediately.