Eosinophilic Esophagitis Friendly Whole30 Sautéed Zucchini
Total time15 min
Prep time5 min
Cook time10 min
4.8(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
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice
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.
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