Deliciously Organic

Organic, Grain Free, Gluten Free, Paleo Recipes and Thyroid Health

Sautéed Zucchini with Garlic and Lemon

This past Saturday I received a weekly box filled with produce from local farms. Our box this week was overflowing with tangy-sweet oranges, a 10 pound cauliflower (no joke), thick spinach, and lots of winter greens. I love getting my produce like this, but there are times when I think, “Now what I am I going to do with a 10 pound cauliflower?”  So, a few years ago I bought the book “Perfect Vegetables“ by Cooks Illustrated and this book has saved me many times in the kitchen. There are multiple recipes for almost any vegetable imaginable and I’ve never been disappointed with any of the recipes. Last week I had several pounds of zucchini that I couldn’t decide what to do with, used this recipe, and everyone at the table devoured it…including the kids!

Sometimes zucchini can be bitter but their method of salting it ahead of time helps draw out the bitterness. Grated, sautéed, and sprinkled with fresh lemon juice; this will be a staple in my kitchen for many years to come.

Serves 4

Sautéed Zucchini with Garlic and Lemon

After you soak the zucchini the rest of the recipe takes less than 5 minutes.

Adapted from Perfect Vegetables.

Save RecipeSave Recipe

Ingredients

  • 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

Instructions

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

Nutrition

Calories

147.23 cal

Fat

14.6 g

Carbs

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
3470
https://deliciouslyorganic.net/sauteed-zucchini-with-garlic-and-lemon-and-give-away/

*To read more about Coconut Oil click here.

 

Did you enjoy this post?

Sign up for FREE updates!

Receive my "Top 50 Tips to Help Heal Your Thyroid" when you subscribe!

You may also enjoy these posts

Organic, Real Food on a Budget – Open-Face Eggplant SandwichCherry ClafoutiWaffles and Ice Cream

51 Comments

  1. Sarah

    Cooks Illustrated "Roasted Broccoli" is my favorite, here is the recipe.... there is only a little sugar and it really browns the broccoli. 500 degrees for 9 min.Serves 4. Published January 1, 2008. From Cook's Illustrated. Trim away the outer peel from the broccoli stalk, otherwise it will turn tough when cooked. For Roasted Broccoli with Garlic, stir 1 tablespoon minced garlic into the olive oil before drizzling it over the broccoli. Ingredients1 large head broccoli (about 1 3/4 pounds) 3 tablespoons extra virgin olive oil 1/2 teaspoon table salt 1/2 teaspoon sugar Ground black pepper Lemon wedges for serving
    Reply to this comment

  6. Girly Green Girl

    Guilty; I'm one of those non-vegetable people. Even when I take the time to prepare a vegetable from a great recipe I find myself chewing quickly, avoiding my tongue so I don't taste it, and swallowing with a big gulp of water. Terrible right? I wish I liked veggies. I even went vegetarian to FORCE myself. I'm still a work in progress!
    Reply to this comment

  11. Elyssa

    My latest favorite vegetable are Brussels Sprouts. I've recently become obsessed with them. Almost every night I cut them in half, rub olive oil,salt and pepper on them and then roast them in the oven for 15 minutes or so. They come out sooo delicious. Simple, quick, and healthy!
    Reply to this comment

  17. Kristin

    One of my favorite vegetable recipies uses zucchini also. I slice mine, toss with olive oil, sliced onions, minced garlic, salt and pepper. I then spread it out on a baking sheet and bake for about 10 minutes. Even my husband, who is not a vegetable lover, asks for more!
    Reply to this comment

  18. Anonymous

    ALL vegetables are favorites of mine. However, green beans, asparagus, cauliflower... any of these... with brown butter sauce & lemon. Cook the butter over low heat ever so slowly till it smells nutty. Add a squeeze of lemon juice and pour over crisp steamed vegetables. A bit of S&P - that's all. GMcD
    Reply to this comment

  21. Carli

    Ohhh..this is too hard. I can't pick JUST ONE!!!!How about a few of my favorites? Well, basically anything ROASTED....tomatoes, cauliflower, broccoli, sweet potatoes,eggplant, butternut squash.Although, it's a hard to beat a vine-ripened summertime tomato. Oh, and fried yellow squash with just a pinch of sugar and cornmeal. Oh, and let's not forget brussel sprouts. I love them as a "hash"...I chop them up finely and brown in a skillet. Then toss with caramelized onions and a bit of crispy bacon.Okay, as you can tell I'm OBSESSED. I can never just have a single favorite when it comes to food. I'm going to stop typing now.
    Reply to this comment

  22. Anna

    My favorite vegetable would have to be broccoli. I would say tomatoes, but I am a firm believer that they are actually fruits. I usually just steam my broccoli and add some Parmesan cheese, salt, and minced garlic. YUM! Thanks for the giveaway!
    Reply to this comment

  26. Jen

    Broccoli~ When I was a kid, I loved it steamed with cheese whiz. As an adult I recently discovered roasted broccoli. I toss it with olive oil, salt, pepper and lemon juice. Roast it at 450 until the florets are brown and crunchy.. we call it burnt broccoli! Love your site!
    Reply to this comment

  27. Ana

    I absolutely love spinach. I wash them well, I don’t dry them then I lightly steam/cook them for 2-3 minutes in a saucepan with 3 spoons of olive oil, 2 cloves of garlic and a little bit of Himalayan salt then I add a table spoon full of sesame seeds …this is the secret! They become absolutely delicious and crispy!
    Reply to this comment

  29. Sarah Kathryn

    I would say my favorite raw vegetable is green bell pepper. My favorite cooked vegetable is asparagus. Like many others, I line a baking sheet with tin foil, then put the asparagus on it. I drizzle lots of olive oil, sea salt and freshly ground pepper. I roast it at a high temperature. Divine.
    Reply to this comment

  33. Stephanie

    Hey Carrie! Hope you are loving Cali! This looks so yummy and will be trying it tomorrow night! My favorite veggie dish is also Seven's favorite: sauteed fresh corn kernels with fresh chopped spinach, a little salt, and a just a splash of heavy cream. Yummy.
    Reply to this comment

  34. bp

    I love zucchini cakes. They are so delicious and complement many things (chicken, fish, ribs), or are great on their own. Also, my twin boys love them and that solves my problem in getting them to eat vegetables!
    Reply to this comment

  42. Marina

    One of our favorite dishes is with french cut green beans. First, you sautee some onions with a few cloves of garlic in olive oil, then add the grean beans. In a separate bowl wisk together a couple eggs. Pour it on top of the grean beans and stir until the eggs are fully scrambled and cooked. Its delicious
    Reply to this comment

  43. Paige

    I love using zucchini and squash together. I saute it wilth onion, olive oil and garlic and then bake in the oven 8-10 minutes on a cookie sheet. So yummy! Thanks for the chance to win. I can't wait to try your recipe as well.
    Reply to this comment

  44. Feeba

    My current favorite vegetable is kale. I cook it in lots of ways (baked kale chips, shredded and stirred into stir fries or curries), but most often I just blanch it briefly and then saute it with a little salt and olive oil. Mmmm it's lovely and toothsome without the squeaky-tooth feel of spinach or chard.
    Reply to this comment

  45. Shawnee

    My favorite veggie? Garden fresh tomatoes, brand new baby carrots, spring fresh asparagus, garlicy green beans, little tiny new potatoes and juicy radishes which are only juicy when they're straight from the garden.It's the weekend...I don't make decisions on the weekend!
    Reply to this comment

  46. monicajane

    I love all veggies...my favorite are dandelion greens...they are a bitter green and many people don't like them...they grew as weeds in our backyard when I was growing up...now I have to pay a fortune for them in specialty shops...I do grow them in our garden during the growing season as well...they are very very good for you and have medicinal properties as well...My favorite way to eat them is sauteed in olive oil and garlic...there are some dishes I simply CANNOT add coconut oil too as much as I am trying to make the switch! I really have to find a milder version.
    Reply to this comment

  48. Rebecca T

    loved reading what everyone's favs are. giving me good ideas. i just discovered parsnips. they are a little sweet and nutty. i roasted them in coconut oil with S&P. the are really good. i'm not usually one to try a new veggie on my own.
    Reply to this comment

  50. BettyLuvs2Cook

    WHO WOULD HAVE THUNK?!?!This recipe is totally amazing!!! I even wow-ed my non-loving zucchini family and showed them how delicious zucchini can be!Thank you for sharing this wonderfully creative version of making zucchini.
    Reply to this comment

Trackbacks

Leave a Comment

Your email address will not be published. Required fields are marked *