Print

Crispy Garlic Butter Sautéed Zucchini

Close-up of perfectly sauteed zucchini slices coated in a glistening garlic and chili glaze.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make perfectly cooked sautéed zucchini with crispy edges and rich garlic butter flavor in just 10 minutes. This quick, healthy side dish avoids mushiness.

Ingredients

Scale
  • 2 medium zucchini, sliced into 1/4-inch thick rounds
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Prepare the zucchini: Wash the zucchini well. Slice the zucchini into uniform 1/4-inch thick rounds. Pat the slices very dry with paper towels to remove excess moisture; this step is key to achieving crispy edges.
  2. Heat the fat: Place a large skillet over medium-high heat. Add the olive oil and butter. Allow the butter to melt completely and begin to foam slightly.
  3. Sauté the zucchini: Add the dried zucchini slices to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for 3 to 4 minutes without moving the zucchini to allow the bottoms to brown and crisp.
  4. Flip and season: Flip the zucchini slices. Cook for another 2 to 3 minutes until tender-crisp.
  5. Add aromatics: Reduce the heat to medium-low. Push the zucchini to one side of the pan. Add the minced garlic to the empty space and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  6. Combine and finish: Toss the zucchini and garlic together. Season with salt and pepper. If using, drizzle with fresh lemon juice and toss once more.
  7. Serve immediately as a quick, low-carb side dish.

Notes

  • For the best texture, avoid salting the zucchini before cooking, as this draws out water. Season only after sautéing.
  • If you want to add onions, slice 1/2 cup of yellow onion thinly and sauté them in the oil for 3 minutes before adding the zucchini.
  • This recipe is naturally keto friendly and Whole30 compliant if you use ghee instead of butter.

Nutrition

Find it online: https://hearthbite.com/crispy-garlic-butter-sauteed-zucchini/