Sautéed Zucchini In Lemon Garlic Butter

Garlic butter Sautéed zucchini – An easy zucchini recipe that’s thoroughly delicious and makes any weeknight dinner healthier! Zucchini dices are sautéed in butter with garlic, butter, lemon, and spices for an incredible flavor boost. You only need ten minutes of cooking time, and it’s time to eat! This zucchini recipe is low carb and gluten-free; and you can turn it easily into a dairy-free, vegan alternative. Everyone will love it – enjoy!

Photo credit: © Eatwell101.com

Ingredients list for the Garlic Butter Sautéed Zucchini

• 4 medium-sized zucchini, diced
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1 tablespoon smoked paprika
• 2 teaspoons cumin Powder
• 1/4 cup (60ml) chicken stock
• 1/4 cup (60ml) lemon juice, more for serving
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili flakes, optional
• 1/4 cup (60ml) Olive Oil
• 1 tablespoon unsalted butter
• Salt and fresh cracked black pepper

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Photo credit: © Eatwell101.com

Directions

1. To make this garlic butter zucchini recipe: In a bowl, combine paprika, cumin, chicken stock, lemon juice, onion powder, oregano, garlic, chili flakes (if using), and olive oil. Taste the marinade and adjust salt and lemon if necessary.

2. In a large salad bowl, toss the diced zucchini in the marinade and let sit for 15 to 30 minutes so the flavors soak in. Drain zucchini from the marinade and keep the drained marinade for later. 

3. Heat 1 tablespoon butter in a skillet over medium-low heat and add the diced zucchini. Season with salt and pepper; add a bit of oil if necessary. Saute zucchini for 2-3 minutes over medium-low.

4. Add the drained marinade over the zucchini–you may have more than necessary, so add to taste. Cook zucchini with the marinade for 3-4 minutes, stirring from time to time, until the sauce has reduced a bit and the zucchini is tender.

5. Transfer the sauteed zucchini to a serving dish, garnished with lemon slices and fresh chopped parsley if you like. An extra splash of lemon juice before serving the garlic butter zucchini is highly recommended. Enjoy! ❤️

Photo credit: © Eatwell101.com

Tips for the garlic butter sauté zucchini recipe

Zucchini is very versatile, and the quickest way to cook it (and our favorite) is to sauté it in a skillet on the stove. By cooking zucchini this way, the zucchini gets golden brown on the outside and becomes super tender on the inside.

• You can make this garlic butter zucchini recipe dairy-free or vegan by simply skipping the butter at step 2. Add a little more olive oil before sauteeing the zucchini.
• Leave red chili pepper flakes out if you don’t want your sauteed garlic butter zucchini on the spicier side.

How to sauté zucchini?

Give your diced zucchini a light pan-fry, stopping as soon as the outsides begin to turn golden. You’ll be left with a nice, lightly crisp exterior without the interior becoming soggy. Be patient as you sauté, and don’t stir too much, let the zucchini sit in the pan to get that nice golden sear. 

How and how long to keep the sauteed zucchini leftovers?

The garlic butter zucchini keep for 2 days in an airtight container in your refrigerator.

• Gently reheat in the microwave with a dash of water to loosen the sauce.
• Or reheat in a nonstick skillet over medium heat, spreading the zucchini in a single layer and crisping them up on both sides for a couple of minutes.

More zucchini recipes you might like

• Marinated Zucchini Noodles
• Roasted Zucchini Salad with Feta and Italian Dressing
• Grilled Zucchini with BBQ Sauce
• Oven-Baked Zucchini Fries with Garlic Parmesan Crust

Photo credit: © Eatwell101.com

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