Low FODMAP Whole30 Sautéed Zucchini

Total time15 min

Prep time5 min

Cook time10 min

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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
Chef's tip
Swap 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 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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