Eosinophilic Esophagitis Friendly Sautéed Zucchini with Fresh Basil
Total time18 min
Prep time8 min
Cook time10 min
4.6(15)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!