Low Sodium Sautéed Zucchini with Garlic and Fresh Herbs

Total time22 min

Prep time10 min

Cook time12 min

Low Sodium Sautéed Zucchini with Garlic and Fresh Herbs

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Ingredients

4 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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 tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
1 tsp apple cider vinegar

Instructions

1
Heat the olive oil in a 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 3–4 minutes, until the undersides are golden. Flip and cook for 2–3 minutes more, until the second side is lightly browned and the zucchini is just tender when pierced with a fork.

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