Sauteed zucchini is a great low carb side dish. By now we all know that zucchini squash is a staple of low carb lifestyles. In addition to being very low in carbohydrates, zucchini provides lots of antioxidants and potassium, it’s anti-inflammatory, it’s a good source of vitamin C, and much more!
You can eat it raw and will be the highest nutritional value from it that way. Personally, I prefer it cooked. I like it scalloped, baked, halved, grilled, quartered, and roasted. Lately I’ve been on a zucchini shredding kick. This sauteed zucchini recipe is super easy to make. It calls for shredded zucchini, a small amount of green onion (any onion will do), oil, salt, and pepper. To shred the zucchini, I use this mandoline slider (under $20 on Amazon).
This recipe doesn’t require it, but some suggest draining the excess water from the shredded zucchini before cooking. To do this, put the shreds int a colander and toss with a healthy amount of salt. Then let it sit for 10-15 minutes over a plate or bowl to let the salt draw out the excess moisture. After that, you can put the shreds in a clean tea towel (the thin kind) or several layers of cheese cloth and wring out the remaining liquid.
Whether or not you drain the liquid (again, I don’t), I do suggest shredding several at a time and refrigerating the excess in a ziploc to use as a quick side dish later in the week.
Enjoy!
Sauteed Zucchini
Ingredients
- 4 medium zucchini (about 7" each)
- 4 green onion
- 2 tbsp olive oil
- 1 tsp finely ground sea salt table salt is fine, but sea salt tastes better
- 1 tsp fresh ground black pepper
Instructions
- Rinse and pat dry the zucchini and the green onions.
- Remove ends of the zucchini and shred.
- Remove the roots from the green onions and coarsely dice the white and green portions.
- Heat olive oil in a large skillet over medium high heat.
- Add onion and cook for a few minutes until the green pieces begin to wilt and onion is very fragrant.
- Add shredded zucchini to the pan and stir gently to mix with the onion.
- Cook for 4-5 minutes turning every minute or two. Some browned edges are good!