Zucchini is a staple in my kitchen, and this Sautéed Zucchini with Garlic and Herbs is my go-to for a quick, easy side. It’s packed with flavor and pairs well with almost anything—grilled meat, pasta, rice, you name it.
This recipe comes together fast. Searing the zucchini gives it nice golden edges, while garlic, herbs, and a little heat from red pepper flakes bring out its natural flavor. It’s a fresh option when you need something on the table fast.
Serve it straight from the pan while it’s hot, or let it cool a bit and enjoy at room temperature—it’s just as good. It’s also a smart way to use up extra zucchini from the garden and works alongside almost any main dish.
Ingredients
- Zucchini – If your zucchini are larger, like more than 2-inches in diameter, slice them lengthwise and scoop out some of the seeds before slicing into rounds.
- Olive oil
- Garlic – Use fresh garlic! You really need the punchy flavor of fresh garlic in this recipe.
- Salt and pepper
- Italian herbs – Dried.
- Fresh parsley – For garnish.
- Red pepper flakes – Optional, but a little bit of heat really perks this easy side dish up.
How To Make Low-Carb Sauteed Zucchini
- Warm the olive oil in a large skillet over medium-high heat.
- Arrange the zucchini slices in a single layer as much as possible. Let them cook without stirring for 2–3 minutes to get a nice golden sear. Cook in batches if needed.
- Stir and cook for another 2–3 minutes, stirring occasionally, until the zucchini is tender but not falling apart.
- Stir in the minced garlic in the last minute or two of cooking, making sure it doesn’t burn.
- Season everything with salt, pepper, and dried Italian herbs.
- Add a pinch of red pepper flakes for a little heat.
- Serve right away, sprinkled with fresh parsley.
Step-By-Step Process
Chef Jenn’s Tips
- Don’t crowd the pan or the zucchini will steam instead of brown. Use a wide skillet or even a griddle for best results.
- Try adding a little Parmesan cheese at the end for extra flavor.
- For more color, mix in some yellow squash with the zucchini.
Recommended
Make It A Meal
This zucchini side dish works with grilled chicken, baked fish, or stuffed peppers. It’s an easy way to add something fresh and healthy to your plate. Leftovers? Toss them into a salad or grain bowl the next day.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat quickly in a skillet over medium heat, or enjoy them cold tossed into wraps or salads.
Low-Carb Sauteed Zucchini
Ingredients
- 2 medium zucchini sliced into ¼-inch rounds or half-moons
- 1½ tablespoons olive oil
- 1 clove garlic minced
- salt and pepper to taste
- 1 teaspoon Italian herbs dried
- fresh parsley chopped, for garnish
- 1 pinch red pepper flakes
Instructions
- Warm the olive oil in a large skillet over medium-high heat.
- Arrange the zucchini slices in a single layer as much as possible. Let them cook without stirring for 2–3 minutes to get a nice golden sear. Cook in batches if needed.
- Stir and cook for another 2–3 minutes, stirring occasionally, until the zucchini is tender but not falling apart.
- Stir in the minced garlic in the last minute or two of cooking, making sure it doesn’t burn.
- Season everything with salt, pepper, and dried Italian herbs.
- Add a pinch of red pepper flakes for a little heat.
- Serve right away, sprinkled with fresh parsley.
Notes
Chef Jenn’s Tips
- Don’t crowd the pan or the zucchini will steam instead of brown. Use a wide skillet or even a griddle for best results.
- Try adding a little Parmesan cheese at the end for extra flavor.
- For more color, mix in some yellow squash with the zucchini.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
