Sautéed Zucchini and Broccoli with Lemon Zest

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender-crisp zucchini and broccoli simmered in a light lemon-herb butter sauce for a simple, nutrient-rich side dish. This american-inspired keto ready in about 20 minutes pairs broccoli florets, unsalted butter, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 115 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, sliced into 1/4-inch half-moons zucchini
• 1 cup broccoli florets
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Bring a medium pot of salted water to a boil. Add 1 cup broccoli florets and blanch for 2 minutes until bright green, then drain and set aside.
2. Step 2: Heat 1 tbsp unsalted butter in a large skillet over medium heat. Add the sliced zucchini and cook for 4 minutes, stirring occasionally, until beginning to soften.
3. Step 3: Add the blanched broccoli, 1 tbsp lemon juice, 1/4 tsp dried thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Cook for 3 more minutes until vegetables are tender-crisp, stirring frequently. Stir in the remaining 1 tbsp unsalted butter and remove from heat.