Sauteed Zucchini – Immaculate Bites


Stewed zucchini – enjoy a completely conscientious and healthy low-carb, keto-friendly side dish that you can prepare in 10 minutes or less. Oh yes! Simply delicious and full of wonderful flavors of butter, garlic, Italian spices and parmesan. It is also a perfect combination for roast beef, roast pork chops or grilled chicken. 😉

A plate of stewed zucchini with cheese

Zucchini is one of the vegetables you will enjoy even if you don’t really eat vegetables. And this sauteed zucchini with cheese makes eating vegetables even more enjoyable. It will convince you that a healthy diet is fun. 😉

Apart from being one of my favorite vegetables, zucchini goes with anything. I think my favorite restaurant of all time was a restaurant that added roasted red peppers to the mix. Hey, if that sounds good to you, go ahead. I just love how something so good for you can taste amazing.

Recipe for souteed zucchini with garlic parmesan

Fry the zucchini in a pan

There is nothing special in the ingredients of our recipe for sauteed zucchini because you can make it from simple foods from the pantry, such as butter and garlic. Still, it turns out incredibly tasty because Italian Seasoning and parmesan cheese.

You see, this dish is simple, but super versatile. You can make it spicy, sweet, spicy or combine all those flavors.

You can also elevate it into an even more spectacular dish by adding protein. All you need is a little imagination, and the possibilities are endless. 😉

Ingredients you need to make sauteed zucchini

Recipe ingredients for sauteed zucchini

Oh, believe me, you can make this healthy recipe with your eyes closed. And it’s super affordable, because you don’t need any fancy ingredients. Hey!

  • Zucchini – This vegetable is a great source beta-carotene, lutein and vitamin A necessary for the eyes. And just like other pumpkins, it is rich in calcium and dietary fiber. You can easily replace it with summer zucchini because they are both in the same family with the same texture.
  • Aromatics – There is nothing better than intoxicating aroma garlic i onion sauteed in butter. Alternatively, you can use both garlic and onion powder for this recipe.
  • Italian Seasoning – Its unique blend of herbs and spices brings fantastic flavors to every dish.
  • Parmesan – Stewed zucchini is better with cheese! I say more cheese, more fun! To add a deeper flavor to the cheese, you can replace it with cheddar and provolone. Pecorino Romano and feta cheese are also great substitutes.

How to make sauteed zucchini

Fry the onions and spices and add the summer pumpkins

Stir and serve

  • Sauté the aromas – Heat the olive oil in a medium-sized skillet over medium heat. When hot, add the garlic and simmer for about a minute or until fragrant; do not allow to blush. Then add the onion and Italian spices. Saute for another minute. (Photos 1 and 2)
  • Add the zucchini – Then add the zucchini, salt, pepper and cook for about five minutes or until the zucchini slices soften but still a little crispy. (Photos 3 and 4)
  • Add Cheese and serve – Transfer the pumpkin to a serving dish and sprinkle with parmesan.

Recipe variations

Tips and tricks

  • Cut the zucchini into even slices to ensure even baking and an attractive side.
  • Don’t cook vegetables thoroughly to keep all the nutrients intact, especially if you like the zucchini to still be a little crunchy rather than wet.
  • Freshly grated parmesan tastes better than previously chopped. But if that’s what you have, don’t worry. Everything is fine.
Stewed zucchini cooked in a pan

Instructions for making in advance

This recipe is a great way to relieve stress in advance. Not only does it take 10 minutes to combine, but you can simmer the zucchini for 5-8 minutes, leave to cool and store in the refrigerator until the next day. Heating in a pan will complete the cooking to the perfect point.

Serving and storage instructions

Our sauteed zucchini are best taken out of the pan right away as they continue to cook while hot and can end up too soft.

  • Store – Store leftovers in an airtight container and store in the refrigerator for 3-5 days.
  • Warm up – Heat it again on the hob for a few minutes in the pan. Or you can bake it in the microwave for 30 seconds to one minute, depending on the amount.

Frequently Asked Questions

How to cook zucchini without getting wet?

It is important to cut them to the same thickness, and do not forget to constantly stir the slices of zucchini during stewing. This way all the slices will be baked evenly. Just add enough butter and oil because if you add too much, the zucchini can get wet.

Do zucchini need to be peeled?

I don’t peel zucchini because the skin has nutrients, such as carotenoids and fiber, and we don’t want to waste it all. In addition, their skin is thin, soft and completely edible. However, it would be best to wash them before cutting and cooking to get rid of germs and bacteria. And, of course, the skin gives a nice green color to our dish.

What is the healthiest way to eat zucchini?

Although it is best to eat them raw because the heat destroys some nutrients, they are tastier when cooked. Plus, they’re still good for you, even cooked. 😉

Zucchini with parmesan

What to serve with sauteed zucchini

You will love these zucchini with butter and garlic combined with anything. Below are the main dishes that will undoubtedly complement our healthy side dish.

More zucchini recipes you can try

Conclusion

You will love this recipe for sauteed zucchini in butter because it is quick, easy and affordable. And completely low carb and keto-friendly is also a bonus. So, what are you waiting for? Try it now and let me know in the comments what you think. ❤️

Stewed zucchini and squash

See how to do it

Sauteed Zucchini

Indulge completely without remorse and a healthy low-carb, keto-friendly side dish that you can prepare in 10 minutes or less. Oh yes! Simply delicious and full of wonderful flavors of butter, garlic, Italian spices and parmesan. It is perfect for roasting beef, roast pork chops or grilled chicken. 😉

Instructions

  • Heat the olive oil in a medium-sized skillet over medium heat. When hot, add the garlic and simmer for about a minute or until fragrant; do not allow to blush. Then add the onion and Italian spices. Saute for another minute.

  • Then add the zucchini, salt and pepper and cook for about five minutes or until the zucchini slices are soft but still a little crispy.

  • Transfer the zucchini to a serving dish and sprinkle with parmesan.

Tips and notes:

  • Cut the zucchini into even slices to ensure even baking and an attractive side.
  • Don’t cook vegetables thoroughly to keep all the nutrients intact, especially if you like the zucchini to still be a little crunchy rather than wet.
  • Freshly grated parmesan tastes better than previously chopped. But if that’s what you have, don’t worry. Everything is fine.
  • Keep in mind that nutritional data is a rough estimate and can vary significantly depending on the products used in the recipe.

Nutrition information:

Serving: 200g| Calories: 60kcal (3%)| carbohydrates: 6g (2%)| proteins: 2g (4%)| Thick: 3g (5%)| cholesterol: 4mg (1%)| sodium: 35mg (2%)| potassium: 498mg (14%)| fibers: 3g (13%)| Sugar: 4g (4%)| vitamin A: 432IU (9%)| vitamin C: 39mg (47%)| calcium: 32mg (3%)





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