Zucchini Saute

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Most Helpful Positive Review

Jul 29, 2009

when cooking zucchini in a skillet, i always chop it up, then douse it with salt and let sit in a colander for 20-30 minutes before cooking...it gets rid of a lot of the water, staying somewhat firm while cooking. i replaced the italian seasoning with cumin- so good! *sigh* i love summer garden vegetable dishes! =)

—eileen

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Most Helpful Critical Review

Jan 24, 2012

Everything in this recipe pointed to a potentially delicious dinner last night, but it was just average. Everyone liberally salted at the table, and no one thought this was a keeper.

—McCrearyacres

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141 Ratings

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Jan 08, 2004

This recipe was really easy. My picky picky husband loved it. I sauteed the garlic in with the onion instead of waiting. I also added a spaghetti squash. I used DelMonte Diced tomatoes with garlic, onion and olive oil instead of fresh tomato. It worked well although I drained off the liquid before serving. I added scallions when I added the tomatoes. I didn't have "italian seasoning" but sprinkled with some parsley, oregano and basil. Very easy and will add to the regular veggie rotation.

—Needsmusic

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Nov 08, 2007

Loved it! Used valdalia onions and canned italian tomatoes & no mushrooms. Made this for inlaws last night for dinner with the best beef filets I have had in over 15 years. Mother in law said this veggie dish was even better than the beef! Have made this several times since first review. I think it's best with a can or two of Italian style stewed tomatoes. Have made this with fresh, ripe tomatoes, but I couldn't duplicate the spices in the stewed tomatoes. Plus, it's much easier! Just made again. I also use a sprinkling of Mrs. Dash. I forgot to use some when I ate it last & it thought it was missing something. Remembered to use Mrs. Dash last night & it was MUCH better. Adds just a little kick.

—Janice S.

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Aug 12, 2003

We LOVED this recipe. The only thing I will do differently next time, is to slice the onions instead of dicing them. The diced pieces were too small to fit onto the fork, but tasted yummy just the same.

—Laura Retta

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Sep 26, 2003

This is so good! I ate it over rice.

—METAMIND

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Sep 26, 2003

Delicious and versatile! Be sure to try it with some Parmesan Cheese sprinkled on top! Yummy and healthy too!

—ISSA

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Jun 05, 2009

This is a great side dish. I usually add some yellow summer squash for some color. I bake it in the oven at 425 for about 45 minutes in glass baking dish sprayed with PAM vs. using olive oil. I sprinkle it with some low fat parmesan cheese, a little lite butter, salt & pepper before serving.

—Jillian

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Nutrition

Calories
68 kcal
3%

Carbohydrates
9.2 g
3%

Cholesterol
0 mg
0%

Fat
3.2 g
5%

Fiber
2.6 g
10%

Protein
2.8 g
6%

Sodium
99 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Saute

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 68
Calories from Fat: 28

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 0.5g 2 %
Cholesterol 0mg 0 %
Sodium 99mg 4 %
Potassium 520mg 15 %
Total Carbohydrates 9.2g 3 %
Dietary Fiber 2.6g 10 %
Protein 2.8g 6 %
** Sugars 3g
Vitamin A 11 %
Vitamin C 26 %
Calcium 4 %
Iron 13 %
** Thiamin 2 %
Niacin 21 %
Vitamin B6 11 %
Magnesium 13 %
Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.