Description
A quick and flavorful side dish featuring crisp-tender zucchini sautéed with garlic and finished with butter, ready in just 10 minutes.
Ingredients
- 2–3 medium zucchini, sliced about ¼–½″ thick
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 cloves garlic, minced
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add zucchini slices in a single layer (a little overlap is okay) and cook for about 4–5 minutes, stirring just once or twice, until they begin to brown.
- Reduce heat to medium-low, push zucchini to the sides, and add butter to the center of the pan.
- Once butter melts, stir in the garlic and cook for about 1 minute until fragrant.
- Mix everything together and season with salt and pepper. Stir gently to coat the zucchini in the garlic butter sauce.
Notes
- Do not overcrowd the pan to prevent soggy zucchini.
- Use high heat for browning without overcooking.
- Add crushed red pepper flakes for a spicy variation.
- Top with grated Parmesan for a cheesy finish.
- Store leftovers in the fridge for up to 4–5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 3g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 2.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 8mg
