Zucchini Skillet Recipe - Dr. Axe

Zucchini Skillet Recipe

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Zucchini skillet

Bright, fresh and bursting with flavor, this zucchini skillet recipe is a simple yet satisfying side dish that’s perfect all year round. In just 15 minutes, you can whip up a nutritious medley of sautéed onion, zucchini, tomato, black olives and basil, all kissed by coconut oil and a touch of garlic powder.

Ideal for gluten-free, Paleo, vegan and vegetarian diets, it delivers a vibrant taste experience while packing in essential nutrients. For instance, this zucchini skillet recipe is full of vitamin C and potassium.

Try this delicious side with any meal, and get your daily dose of nutrition today.

Key ingredients

Perfect for anyone following a plant-based diet and meat-eaters alike, this simple side dish packs a huge nutritional punch. Here are the main players in this zucchini skillet recipe:

Zucchini

At about 27 calories and 4.8 grams of carbs per cooked cup, zucchini is an excellent choice for light eating, and with roughly 23 milligrams of vitamin C per cup, it supports immune and skin health as well. It’s also rich in potassium and fiber, aiding blood pressure balance and digestive health.

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Zucchini is a high-antioxidant food as well, providing lutein, zeaxanthin, beta‑carotene and dehydroascorbic acid, which support eye health and combat inflammation.

Onion

Onions are rich in flavonoids and sulfur compounds. For instance, they contain quercetin, known for its anti-inflammatory and heart-protective benefits. Onion adds to the overall fiber content of this recipe too, helping support digestion.

Tomato

Tomatoes are high in lycopene, an antioxidant linked to reduced inflammation and lower risk of certain cancers. They’re also packed with vitamins A and C, which in turn help boost immunity, vision and skin health.

Black olives

Black olives contain healthy fats, including monounsaturated fats that help lower “bad” LDL cholesterol while raising “good” HDL. Additionally, they’re a good source of vitamin E, which offers an antioxidant that protects cell membranes.

These olives also have an impressive mineral content. They provide iron and calcium in small amounts, supporting blood and bone health.

Basil

An anti-inflammatory herb, basil contains essential oils like eugenol, linalool and citronellol, which may reduce inflammation. Basil also offers small amounts of vitamin K (important for bone health) and vitamin A for immune support and a micronutrient boost.

This recipe also calls for coconut oil as the cooking oil, along with sea salt and garlic powder for added flavor.

How to make a zucchini skillet

This zucchini skillet recipe is ready in just 15 minutes (or less), and it uses fresh ingredients for optimal nutrition.

After chopping your produce, sauté the onion in the coconut oil over medium heat. As you’re sautéing the onion, stir in the zucchini, basil, sea salt and garlic powder, and cook it all for about five minutes, stirring frequently.

Next, sprinkle the tomatoes and olives into the zucchini-onion mixture. Cover it, and cook this zucchini skillet for an additional five minutes or until done to your preferred texture.

This zucchini skillet isn’t just easy and delicious; it’s a nutritional powerhouse too. Every serving offers:

  • Abundant antioxidants (vitamins C and A, lutein, zeaxanthin)
  • Fiber and hydration from zucchini and onions
  • Heart-healthy fats from olives
  • Anti-inflammatory benefits from basil and onions

Whether served alongside grilled fish, chicken, tofu or enjoyed on its own, this dish brings color, flavor and wellness to any table. Try it this week, and savor both taste and nourishment!

More vegetarian side dishes

If you’re interested in more side dishes that fit in to plant-based diets, here are some more to try:

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Zucchini skillet

Zucchini Skillet Recipe


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  • Author: Ayla Sadler
  • Total Time: 15 minutes
  • Yield: 4 1x
  • Diet: Vegan

Description

Bright, fresh and bursting with flavor, this zucchini skillet recipe is a simple yet satisfying side dish that’s perfect all year round. In just 15 minutes, you can whip up a nutritious medley of sautéed onion, zucchini, tomato, black olives and basil, all kissed by coconut oil and a touch of garlic powder.


Ingredients

Scale
  • ½ cup chopped onion
  • 3 tablespoons coconut oil
  • 3 cups coarsely shredded zucchini
  • 2 teaspoons basil
  • ½ teaspoon sea salt
  • ⅛ teaspoon garlic powder
  • 1 cup diced fresh tomatoes
  • 2 tablespoons sliced, ripe black olives

Instructions

  1. Sauté the onion in coconut oil over medium heat. Stir in the zucchini, basil, sea salt and garlic powder, and cook, stirring frequently, for 5-6 minutes.
  2. Sprinkle with tomatoes and olives.
  3. Cover, and cook for 5 more minutes.
  • Prep Time: 5 min
  • Cook Time: 10 min
  • Category: Side Dishes
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 160g
  • Calories: 122
  • Sugar: 3.9g
  • Sodium: 332mg
  • Fat: 11g
  • Saturated Fat: 9g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 6.2g
  • Fiber: 1.9g
  • Protein: 1.7g
  • Cholesterol: 0mg

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