Sauteed Zucchini with Sun Dried Tomatoes
Elevate your side dish game with this vibrant and flavorful Sautéed Zucchini with Sun-Dried Tomatoes recipe. Tender zucchini slices are sautéed to golden perfection alongside fragrant garlic, aromatic oregano, and a hint of optional red pepper flakes for a subtle kick. The addition of rich, tangy sun-dried tomatoes packed in oil creates a delectable contrast, while fresh parsley brings a bright and herbaceous finish. Ready in under 25 minutes, this quick and healthy dish is perfect as a warm side or even a light vegetarian main course. Simple yet impressive, it’s a delicious way to make the most of seasonal zucchini while keeping prep minimal.
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Recipe Information
Ingredients
- 3 medium zucchini
- 0.333 cup sun-dried tomatoes (packed in oil)
- 2 tablespoons olive oil
- 2 large garlic cloves
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
Wash the zucchini thoroughly under running water and pat them dry. Trim both ends and slice the zucchini into thin rounds, approximately 1/4 inch thick.
Drain the sun-dried tomatoes from their oil and chop them into small pieces. Set aside.
Peel and mince the garlic cloves.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Swirl the pan to coat the bottom evenly.
Once the oil is shimmering, add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.
Add the sliced zucchini to the skillet and sprinkle with dried oregano, salt, black pepper, and optional red pepper flakes. Stir everything gently to coat the zucchini evenly with the seasonings.
Cook the zucchini for about 7-8 minutes, stirring occasionally, until it becomes golden brown and tender. Avoid overcooking to retain a slight bite.
Add the chopped sun-dried tomatoes to the skillet and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat and sprinkle the sautéed zucchini with fresh parsley.
Transfer to a serving dish and serve warm as a side dish or light main course.
Nutrition Facts
Calories |
878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7476 mg | 325% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 52.2 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 196 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 3811 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
