Sauteed Zucchini

Sauteed Zucchini

FrackFamily5 58

"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."


30 m {{adjustedServings}} servings 46 cals
Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 47 Ratings


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!