Sautéed Zucchini

77 Reviews
91% would make this recipe again

Zucchini sautéed with parsley and garlic.

This way of preparing vegetables with parsley and garlic, called «al verde», is typical in the area of Italy where I was born: Liguria. If your parsley and garlic base is made in advance, this tasty dish will be ready in no time.

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Preparation : 5 min Cooking : 15 min
110 calories/serving


2 zucchini, sliced into 3-4 mm rounds 260 g
1 tbsp Parsley and Garlic Base 15 mL
1 1/2 tbsp olive oil 23 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the zucchini easier.


  1. Prepare the zucchini. Slice them into 3-4 mm rounds.
  2. Heat the oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently.
  3. Add salt and pepper, cover, and cook on low heat about 8-10 min, or until the zucchini is soft, but still a bit al dente.

Nutrition Facts Table

per 1 serving (130 g)


% Daily Value




10 g

15 %

Saturated 1.4 g
+ Trans 0 g

7 %


0 mg


10 mg

1 %


4 g

1 %


1 g

5 %


2 g

Net Carbs

3 g


2 g

Vitamin A

26 %

Vitamin C

38 %


2 %


4 %


This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Folacin, Vitamin C, Vitamin E
Source of  :
Magnesium, Manganese, Potassium, Vitamin B2, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 2

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77 Reviews (73 with rating only) 91% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021 | I would make this recipe again

This was an easy tasty side. Next time I will not add the extra olive oil as the oil in the garlic/parsley base is plenty. They got a little soggy.

Useful 0
september 03, 2010 | I would make this recipe again

For a healthier version: I cut the zucchini length-wise (finger-size) and coated them in Parsley/Garlic mixture. On a cookie sheet (foil lined for easy clean up), I spread the pieces out and baked at 375F for 30min. Delicious!

Useful 0
august 03, 2010 | I would make this recipe again

This was delicious. Cook them at medium high temperature to prevent them from getting too soggy. Also the recommended portions are huge, we cut it in half as a side.

Useful 0

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