Sautéed Zucchini with Garlic and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender zucchini ribbons cooked with garlic and lemon zest, finished with a bright citrus finish. This mediterranean-inspired vegetarian (keto) ready in about 20 minutes pairs olive oil, minced garlic, juice and zest lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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.

Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 80 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
  2. Step 2: Add 3 minced garlic cloves and sauté for 1 minute until fragrant, avoiding browning.
  3. Step 3: Add 2 medium zucchini (sliced into thin half-moons) and stir to coat with oil.
  4. Step 4: Cook for 8-10 minutes, stirring occasionally, until zucchini is tender but still firm and lightly golden at edges.
  5. Step 5: Stir in 1 tbsp lemon juice and 1 tbsp grated lemon zest, cooking for 1 minute more.
  6. Step 6: Season with salt and pepper to taste and serve immediately.

Frequently asked questions

How long does Sautéed Zucchini with Garlic and Lemon take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Zucchini with Garlic and Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Zucchini with Garlic and Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Zucchini with Garlic and Lemon for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Zucchini with Garlic and Lemon keto?

Yes — this recipe is tagged keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes