Keto Sauteed Zucchini

Keto Sauteed Zucchini is a very simple recipe for weeknight veggies. You can substitute the fat in the recipe with any Keto-friendly fat like ghee, tallow, lard, butter, avocado, or coconut oil. The fat you use will lend flavor to the final Low Carb side dish. Having an everyday side dish like this one in your arsenal is critical to success on any Low Carb or Keto diet. After the zucchini are sauteed, they are seasoned generously with pink Himalayan sea salt (which gives food a lot better flavor than regular sea salt).

What kind of zucchini should I use?

Please stick to using small to medium-sized zucchini as they have the best texture.

What kind of pan should I use?

Please use any heavy-bottomed pan like a cast iron or blue steel pan. If not, then a nonstick pan will do.

What should I serve with this Keto side dish?

You can make this Keto Lemon Chicken Meal Prep recipe but substitute the broccoli with sauteed zucchini for a fantastic Low Carb lunch:

https://www.carbmanager.com/recipe-detail/ug:7f3b7d79-62ce-bcb1-7a0a-3ed1bec6d37f/keto-lemon-chicken-meal-prep

Net Carbs

2.1 g
Fiber

1.3 g
Total Carbs

3.4 g
Protein

1.4 g
Fats

3.8 g

49 cals

Quantity

Serving Size

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Zucchini

3 medium
Extra virgin olive oil

1 tbsp
Salt, sea salt

0.5 tsp

Step 1

Wash and then slice the ends of the zucchini. Slice the zucchini into rounds about ¼” thick. Preheat a large, heavy-bottomed pan over medium-high heat until starting to smoke. Add in the olive oil, and then add the zucchini immediately to the pan. Allow the zucchini to sit in the hot oil undisturbed for a minute or so.
Step 2

Then peek and see if the bottoms of the zucchini are starting to brown. If brown, toss the zucchini in the pan. Sprinkle on the sea salt. Toss. Taste and adjust the seasoning, adding more salt if desired.