GERD Friendly Sautéed Zucchini with Garlic and Fresh Herbs
Total time22 min
Prep time10 min
Cook time12 min
4.6(7)
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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
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ½ tsp fine sea salt
- 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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