Sautéed Zucchini with Garlic and Lemon

By AislePrompt Test Kitchen · 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.

★ 4.3 (9 ratings) Prep: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 80 cal/serving
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Ingredients

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.

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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.

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