Sauteed zucchini with garlic and lemon

Yield: serves 4-6

  • 2 Tbsp olive oil
  • 2 cloves garlic, sliced thin
  • 1 1/2 lb zucchini, diced into small cubes
  • salt and pepper
  • 2 tsp fresh lemon zest
  • 2 Tbsp chopped mixed herbs: marjoram, basil, dill, oregano, whatever you like

Heat oil in a wide skillet, add the garlic, and cook, stirring, until it just begins to color. Raise the heat, add the zucchini, and cook until heated through.

Lower the heat, and continue to cook, turning it occasionally, about 10 min, until squash is tender and golden around the edges. Season with salt and pepper to taste, toss with lemon zest and herbs, and serve.

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I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.

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