|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 4g||2%|
|Dietary Fiber 2g||5%|
|Total Sugars 3g|
|Vitamin C 19mg||94%|
|*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.|
When your summer garden is producing more zucchini than you think you can handle, which always seems to happen overnight, you need recipes, fast. If you've already made zucchini bread, zucchini noodles, and zucchini fritters, why not take it back to basics? Try making this low calorie zucchini recipe for sautéed zucchini. It's one of many low fat zucchini recipes that is easy to prep, even easier to cook, and comes together very quickly for a weeknight dinner. Tomato is added for a bit of sweetness.
This side dish is great with almost anything you'd eat in the summertime, especially classic grilled food such as hot dogs and hamburgers. But try it alongside a simple grilled chicken breast for a delicious late-summer meal, or kebabs or grilled salmon.
Gather the ingredients.
Place a large, heavy skillet over medium-high heat, and add the olive oil.
When the oil is hot, add the garlic, and cook for about 2 minutes, or until the garlic becomes lightly browned.
Add the thyme leaves, the chopped oregano, and the salt, and cook 1 minute, until the herbs become aromatic.
Then add the zucchini, and cook about 7 minutes, or until the zucchini is tender-crisp.
Next, add the chopped tomato, and cook for an additional 2 minutes, until the tomato is done, and any excess moisture has evaporated.
When selecting zucchini for this recipe, keep in mind that smaller, shorter zucchini will be sweeter and more tender (and have fewer seeds) than larger, longer zucchini.
Zucchini is a bit of a blank slate when it comes to summertime veggies, as the taste is sweet and mild. It's so easy to vary the taste of this dish every time you make it.
- Try it with chopped fresh basil or mint instead of oregano and thyme.
- Skip the oregano and thyme and garnish with a handful of chopped parsley.
- Add lemon zest or lemon juice to the dish right before serving.
- What grows together goes together, so you could also add half of a chopped bell pepper to this side dish and it would taste great.
- Toss in some crumbled feta cheese or goat cheese before serving, or garnish each serving with a dollop of ricotta cheese. Or garnish with some freshly grated Parmesan or pecorino Romano cheese.
How to Store and Freeze Sauteed Zucchini
Leftovers will keep in the refrigerator in a covered container for 3 to 4 days. The longer it sits in the fridge, the more soggy it may become. Reheat in a skillet over medium heat until completely hot, or use the zucchini in a soup or as part of a cold salad with pasta or rice.