Sauteed Zucchini

Naturally Allergy-Friendly

Sauteed Zucchini

Serves 4-6.


  • 4 zucchini
  • 2 tablespoons olive oil, extra-virgin
  • 1 tablespoons garlic, minced
  • salt
  • black pepper


Wash zucchini; trim ends and any bad spots. Cut zucchini into 1/4-1/2 inch slices.
Over medium-low heat, saute minced garlic until aromatic (about 2 minutes) in large frying pan. You can leave this step out and generously sprinkle zucchini with garlic powder instead.
Spread zucchini slices into pan; flip around to coat with olive oil and garlic (this is where you put on garlic powder). As zucchini cooks, flip on occasion to evenly cook all pieces, being careful not to burn.
Zucchini is cooked when all pieces become a bit translucent, but before they start to fall apart. Taste a piece for flavor and tenderness; salt & pepper to taste. (I don't typically use pepper.)
Serve with your favorite main dish.

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