AIP Friendly Sautéed Zucchini with Fresh Basil
Simple ingredients can absolutely deliver big flavor, and this sautéed zucchini proves it beautifully. The rounds get a proper sear in olive oil until the edges turn golden, then thinly sliced garlic and a touch of turmeric go in to build warmth and color without any of the nightshades, grains, or legumes that make so many quick vegetable dishes off-limits on an elimination protocol. A bright squeeze of fresh lemon juice and a handful of torn basil finish everything off the heat, keeping those flavors vivid and fresh. The whole thing comes together in one skillet in well under fifteen minutes, which is a genuine gift on days when cooking feels like a chore. It serves four as a side, and the golden, herb-flecked rounds look far more impressive than the effort involved. Finish with a pinch of flaky sea salt if you have it — that little extra crunch on top makes each bite feel intentional and restaurant-worthy.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 3 medium zucchini (about 1 ½ lb total), sliced into ¼-inch rounds
- 3 cloves garlic, thinly sliced
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
- 1 tbsp fresh lemon juice
- ¼ cup fresh basil leaves, torn
For serving
- flaky sea salt, to taste (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the zucchini rounds in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3 minutes, until the undersides are golden at the edges.
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