Well Plated · by Erin Clarke★ 4.8 (272)
Easy Sautéed Zucchini with Parmesan
NUTRITION · PER SERVING35M COOK
CAL 5%·PRO 7%
CARBS 8G30% OF CAL
2G FIBER4G SUGAR1G OTHER
FAT 8G66% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Quick pan-sautéed zucchini with butter, onion, and fresh thyme, finished with parmesan. A light, simple vegetable side ready in under 35 minutes.
sideamerican🍳 skilletgluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter (divided)
- 1 medium yellow onion (thinly sliced)
- 4 medium zucchini (or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut into 1/2-inch-thick rounds)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/4 cup freshly grated Parmesan cheese
At a glance
PER SERVING · TIME 35M
CAL 5%·PRO 7%
CARBS 8G30% OF CAL
2G FIBER4G SUGAR1G OTHER
FAT 8G66% OF CAL
3G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 239mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 452mg
- Calcium
- 74mg
- Iron
- 0.75mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.