Sauteed Zucchini

This sauteed zucchini recipe is made with mushrooms, tomatoes, red onion and garlic. The veggies are browned in some olive oil and the final result is delightful. This is a clean and low calorie meal.

This is a great side dish or a nice vegetarian (vegan even) meal to eat with some rice or quinoa. The veggies will caramelize while they cook leaving you hankering for more.

This sauteed zucchini recipe can be made within minutes. It is super easy and quick and can be on the table in no time.

This is what you are going to need for this sauteed zucchini recipe:

Serves four as a side
1 TBS olive oil
1/2 a small red onion – sliced
4 garlic cloves – minced
3 large mushrooms – sliced
1 small zucchini – sliced
1 large or 2 medium tomatoes – chopped
1 tsp. dried oregano

Heat the olive oil in a pan and add the onions. Cook for a couple of minutes and add the garlic. Work on medium/low heat. Mix and cook for a minute.

Add the mushrooms and the zucchini. Mix. Add a little more oil if necessary. Cook for 2 to 3 minutes.

Add the tomato and mix in. Add the oregano, salt and pepper to taste. Mix. Allow the vegetables to brown a bit maybe 2 to 3 minutes and serve. You want the veggies to be lightly browned at the bottom and cooked through but not limp. So please do not overcook this. You should be done in 10 minutes from start to end.

You can serve this as a side with anything you like or you can serve it as a light meal with brown rice, quinoa, couscous or pasta.

CALORIES 128.20; FAT 6.13 grs (sat 1.17; mono 2.65; poly 1.73); PROTEIN 4.08 grs ; FIBER 1.03 grs; CARBS 16.95 grs; CHOLESTEROL 0.00 mg; IRON 11.36 mg; SODIUM 588.93 mg; CALCIUM 410.91 mg

Print the Sauteed Zucchini Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

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