Zucchini Saute

Prep Time
Cook Time
Ready In

"I love making this in the summer with my garden zucchini. For vegans omit the Parmesan cheese and add in some tofu"

Original recipe yields 4 servings


  • Serving Size: 1 (112.1 g)
  • Calories 142.4
  • Total Fat - 6.1 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 54.6 mg
  • Sodium - 849.5 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0 g
  • Protein - 19 g
  • Calcium - 7.1 mg
  • Iron - 2 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0 mg

Step 1

Heat oil in a large skillet over medium-high heat (use as much olive oil as desired). Add in zucchini; saute for about 4 minutes or until just crisp-tender (adding in the garlic and chili flakes about halway through cooking).

Step 2

Stir in the tomatoes, season with seasoned salt and pepper. Simmer, uncovered for 8-10 minutes or until liquid is absorbed and mixture is heated through. Sprinkle with Parmesan cheese if desired.

Tips & Variations

No special items needed.



I'm not a big fan of zucchini but with a recipe like this who couldn't love it. I only used a spray of olive oil and used fresh tomatoes - I cut the recipe back to 2 servings with no problem. The chili flakes gave a lovely zip to the recipe. Thanks Kitten for added enjoyment to my dinner

review by:
(24 May 2012)