Low Iodine Sautéed Zucchini with Fresh Basil
Total time18 min
Prep time8 min
Cook time10 min
4.6(15)
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - ¼ tsp ground turmeric
- 1 tbsp fresh lemon juice
- ¼ cup fresh basil leaves, torn
For serving
- flaky sea salt, to taste (optional)
Can be omittedflaky sea salt
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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