Sautéed Zucchini


This sautéed zucchini is a really easy recipe that tastes great. Fresh veggies are lightly cooked together. 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.

close up view of Sautéed Zucchini with tomatoes and mushrooms in a white bowl
Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins


  • 1 tablespoon butter

  • 1 sweet onion, chopped

  • 1 clove garlic, minced

  • 2 tomatoes, chopped

  • ½ cup water, divided

  • 1 cube chicken bouillon

  • 1 large zucchini, thinly sliced

  • ground black pepper to taste


  1. Melt butter in a large skillet over medium heat; cook and stir onion in melted butter until translucent, about 5 minutes.

  2. Add garlic; cook and stir 1 minute more.

  3. Stir tomatoes and 1/4 cup water into the mixture; cover. Cook, stirring occasionally, until tomatoes have reduced slightly, about 5 minutes.

  4. Pour another 1/4 cup water into the skillet. Add bouillon cube and stir until bouillon is dissolved. Add zucchini; continue cooking until zucchini is tender, 5 to 7 minutes.

  5. Season with black pepper and serve.

Nutrition Facts (per serving)

46 Calories
2g Fat
6g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 46
% Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 215mg 9%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Total Sugars 3g
Protein 2g
Vitamin C 16mg 82%
Calcium 22mg 2%
Iron 0mg 2%
Potassium 283mg 6%

* 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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