Eosinophilic Esophagitis Friendly Vegan Simple Sautéed Zucchini
Total time15 min
Prep time5 min
Cook time10 min
5.0(11)
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
- 4 medium zucchini (about 1 ½ lb total), sliced into ¼-inch rounds
- 3 cloves garlic, thinly sliced
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh basil or flat-leaf parsley, roughly chopped (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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!