Sauteed Zucchini with Garlic and Lemon Recipe

Sauteed Zucchini with Garlic and Lemon Recipe

  • Makes: 4-5 Servings
  • Ready In: 15 mins
  • Prep Time: 10 mins
  • Cook Time: 5 mins

Sometimes zucchini can be bitter but this method of salting it ahead of time helps draw out the bitterness. Grated, sautéed, and sprinkled with fresh lemon juice; this will be recipe that you will make for many years to come.

    Nutritional Information (per serving)

  • Calories: 35
  • Fat: 3g
  • Sodium: mg
  • Carbohydrates: 1g
  • Sugar: 1g


  1. 5 medium zucchini, ends trimmed
    2 cloves garlic, minced
    1 tablespoon coconut oil
    1 - 2 teaspoons fresh lemon juice
    Sea salt and freshly ground black pepper


    1. Shred zucchini on large holes of a box grater.
    2. Toss zucchini with 1 1/2 teaspoons sea salt and pour into a colandar.
    3. Let sit for 10 minutes.
    4. Lay a clean dish towel on the counter and pour zucchini on top.
    5. Fold towel over zucchini and wring out any excess moisture.
    6. Heat 1 tablespoon coconut oil in a 12-inch skillet over medium-high heat until oil is shimmering, but not smoking.
    7. Add zucchini and spread out evenly in pan.
    8. Cook without stirring for about 2 minutes, or until bottom layer begins to brown.
    9. Add garlic and stir zucchini and then cook "new" layer until it browns, another 2 minutes.
    10. Take off heat and add lemon juice and season with salt and pepper.
    11. Serve immediately.

Carrie Vitt

Carrie Vitt is the author of the cookbook Deliciously Organic and publisher of popular food blog, Deliciously Organic. Carrie Vitt began cooking as soon as soon as she could peer over the countertops and by sixteen was working in the kitchens of her mother’s award-winning Dallas catering company, The Festive Kitchen.

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