Whole 30 Whole30 Sautéed Zucchini
Simple, satisfying, and on the table in under 15 minutes, this sautéed zucchini is the kind of side dish that earns a permanent spot in your weeknight rotation. Three medium zucchini get sliced into thin rounds and cooked in olive oil over high heat until the edges turn golden and caramelized — that browning is everything. Thinly sliced garlic goes in halfway through, turning fragrant and just barely golden before a bright hit of fresh lemon juice pulls it all together. Every single ingredient here is compliant with the program's rules, so there's no label-reading or substitution stress involved. A pinch of red pepper flakes and a scatter of fresh parsley make it feel a little more special without adding any complexity. It serves four as a side, pairs beautifully with grilled protein or eggs, and honestly tastes like something you'd order at a restaurant.
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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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