vegetables

Sautéed Zucchini with Garlic and Lemon

Name: Sautéed Zucchini with Garlic and Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 medium zucchinis (Israeli squash) sliced into rounds ½ cm thick; 3 tbsp olive oil; 4 cloves garlic slices; ½ tsp salt; ½ tsp black pepper; Lemon juice; 2 tbsp parsley chopped

Quick, simple sautéed zucchini with garlic and lemon, a perfect side for any meal

⏱ 25 min🍽 4 servings 🌍 Mediterranean👩‍🍳 Afoona

⚖ Pareve 🥬 Vegetarian 🌱 Vegan 🌾 Gluten-free 🧀 Shavuot

👨‍🍳 Method

1
Heat the olive oil in a large pan over high heat.
⚙ Pan-fryingStoveFrying pan
2
Arrange the zucchini in the pan in a single layer and sear 3–4 minutes without stirring, until they brown. Flip and sear 2–3 more minutes.
Stove
3
Add the garlic and stir-fry 1 minute more, until it is fragrant.
Stove
4
Season the zucchini with salt and black pepper and the lemon juice.
5
Sprinkle the parsley on top and serve hot.

133calories

3 gprotein

6 gcarbs

11 gfat

● protein 8%● carbs 19%● fat 73%

Per serving (223 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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⚖ About the ingredients

Zucchini (Israeli squash): measured in pieces: one ≈ 200 g · 17 kcal per 100 g · More about Zucchini (Israeli squash) →
Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Garlic: measured in pieces: one ≈ 5 g · 149 kcal per 100 g · More about Garlic →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in tsp in this recipe: 1 tsp = 2.4 g · 251 kcal per 100 g · More about Black pepper →
Lemon juice: measured in pieces: one ≈ 40 g · 21 kcal per 100 g · More about Lemon juice →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →

🔧 Tools needed (2) · 🍳 One cooking vessel

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Pan-Cooked Vegetables

Pan-Cooked Vegetables · Pan-Cooked Vegetables
Alternatives for this part: Braised Vegetables · Roasted Peppers in Tomato Sauce · Celery Root in Lemon Sauce · Fried Pepper Salad
Possible additions: Stems separately (cutting) · Peeling and cutting · Blanched florets · Blanched until soft and drained · Salt for the blanching water · Drying after draining · Frying the blanched vegetable (minutes) · Sliced and rinsed · Olive oil (no onion) · Butter (no onion) · Dried chili · Paprika …
Swaps: Fresh or frozen spinach · Large leek stalks · Broccoli · White cabbage · Zucchini · Swiss chard · Potatoes · Asparagus · Padrón peppers · Endive …

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