Low Sodium Sautéed Zucchini with Lemon and Mint

Total time22 min

Prep time10 min

Cook time12 min

Low Sodium Sautéed Zucchini with Lemon and Mint

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Ingredients

4 servings

1 ½ lb zucchini (about 3 medium), sliced into ¼-inch rounds
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3 tbsp olive oil, divided
½ tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 garlic cloves, thinly sliced
1 tsp lemon zest (from about 1 lemon)
1 tbsp fresh lemon juice
3 tbsp fresh mint leaves, torn

For serving

flaky sea salt, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Pat the zucchini rounds dry with paper towels and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
2
Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the zucchini in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3 minutes, until the undersides are golden. Flip and cook for 2 minutes more, until the second side is lightly golden and the rounds are just tender when pierced with a fork. Transfer to a serving plate.

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