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Sauteed Zucchini

Sauteed Zucchini


"This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers."
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30 m servings 46 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 46 kcal
  • 2%
  • Fat:
  • 2.2 g
  • 3%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  1. Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
  2. Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 41
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Our family suggests substitutions to the ingredient list to eliminate trans fat. We used olive oil in place of butter. We regularly saute onion, green and red peppers and add a tomato sauce th...

I tried this reciped because my mom gave me zucchini from her garden along with some green peppers. I sauted red onion, then added garlic and diced green peppers with canned tomatos. I didn'...

This recipie makes a delicious very flavorful side that my family gobbled up!

I am not normally a fan of zucchini, but I found that I actually like it when prepared this way! It was a little watery, but I did use a can of drained, diced tomatoes because I didn't have any ...

Amazing!! Perfect use for the fresh veggies I have abundant in my garden right now. I use a mix of zucchini and yellow squash. Have made this several times this summer and will make it many more.

Loved it on pasta. Used whole canned tomatoes (drained out the tomato juice) instead of fresh and it was delicious. Topped with lots of parmesean cheese too! Two out of three kids loved it to...

Very tasty. I used boxed chicken stock (no MSG) instead of bullion cubes and canned petite diced tomatoes. I added some feta cheese as a tasty garnish. Yum!

DELICIOUS!!! We double the recipe and used 1 zucchini and 1 yellow squash. I wouldn't alter this recipe in any other way. The flavors of the garlic (always use fresh) tomatoes, etc... were pe...

Some of the best zucchini I've had! So much flavor and the tomatoes worked so well in this. Thanks!

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