Sautéed Zucchini with Crispy Capers and Lemon Zest

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A simple vegetable side with a tangy caper kick and bright citrus notes that pairs perfectly with any protein. This mediterranean-inspired keto (low-carb) ready in about 18 minutes pairs medium, thinly sliced zucchini, olive oil, rinsed capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, 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, thinly sliced zucchini
• 1 tbsp olive oil
• 2 tbsp, rinsed capers
• 1/2, zested lemon
• 1 tbsp unsalted butter
• 1 tbsp, chopped fresh parsley
• 1/4 tsp kosher salt
• pinch black pepper

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium skillet over medium heat until shimmering.
2. Step 2: Add thinly sliced zucchini in a single layer and cook undisturbed for 3 minutes until edges brown slightly.
3. Step 3: Flip zucchini and cook for 2-3 minutes more until tender but still holding shape.
4. Step 4: Push zucchini to one side of the skillet, add rinsed capers to the empty space, and cook for 1 minute until they crisp and pop.
5. Step 5: Stir in lemon zest, 1 tbsp butter, 1/4 tsp salt, and pinch of black pepper, cooking for 30 seconds until butter melts.
6. Step 6: Toss with zucchini and chopped parsley until evenly coated and heated through.