This 5 ingredient shredded zucchini recipe is a healthy way to use your zucchini in an easy side dish. Sautéed with garlic and dill, using low-fat (light) feta, it's a delicious, gluten-free and low calorie veggie dish that can be made in 20 minutes! Bonus: It's also Weight Watchers and keto friendly!
The beautiful thing about zucchini is that it’s both healthy and versatile, adopting the flavors of whatever it’s cooked with. You can slice it, dice it, make it into noodles, serve it raw for dipping, deep fry it, bake it, grill it and shred and sauté it.
Zucchini is popular in late summer during peak zucchini harvest season. This zucchini recipe pairs well with my low maintenance Hoisin chicken recipe.
But zucchini has many other nutritional benefits. Did you know that this illustrious little veggie has just 25 calories (compared to a baked potato, for example, which has 130 calories)?!
💭Facts about zucchini
Top 10 Zucchini Facts:
- A zucchini has more potassium than a banana!
- The word zucchini comes from â€˜zuccaâ€™ the Italian word for squash. The Italians brought zucchini to the United States in the 1920s. Zucchini is a summer squash.
- Zucchini isn't technically a vegetable. Botanically speaking, it's a fruit (the ovary of the zucchini flower).
- Bigger is NOT better. The most flavorful zucchinis are small to medium-sized.
- Zucchini (also known as a courgette) will grow almost anywhere. It is a popular home-garden crop in temperate climates from northern Alberta to New Zealand.
- Zucchini can grow up to three feet in length. The smaller zucchini (4 – 5 inches) taste sweeter and harvesting the smaller young zucchinis frequently encourages fruit production.
- Zucchini is low in Saturated Fat and Sodium, and very low in Cholesterol.
- Zucchinis are 95% water.
- Zucchini is a good source of Protein, Vitamin A, thiamine, Niacin, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin C, Vitamin K, Riboflavin, Vitamin B6, Folate, Magnesium, Potassium and Manganese.
- Zucchini can be made into a healthy noodle substitute (P.S. You don't need a spiralizer to make zucchini noodles: Watch this video for 3 ways to make zucchini noodles without a spiralizer)
*Facts gathered from Wikipedia, The Food Channel and SELF Nutritional Data
You only need a few ingredients for this easy recipe:
- zucchini, shredded (you can use previously frozen shredded zucchini)
- feta cheese ** I use light/low-fat
- olive oil
- fresh dill
Heat oil in a deep large skillet (or wok) on stovetop over medium heat.
Add half of the garlic and heat for one minute.
Add zucchini and remaining garlic. Sauté for about 12 minutes.
Mix in dill. Add feta, cover and cook for another additional 3 minutes until cheese is partially melted.
Drain off excess liquid and serve with a sprig of fresh dill (optional)
Tip: If you are using frozen zucchini, defrost and drain off excess moisture, the pat dry with a paper towel.
📖 Variations & Substitutions
- Feta cheese: Using low-fat/light feta cheese will reduce calories and fat content in this recipe. Alternatively, you can use regular feta cheese.
- Dill: Fresh dill is ideal, but you can use half the amount of dried dill.
- Garlic: you can substitute fresh garlic with minced garlic in a jar
You will need a box grater (using the large holes to shred) for this shredding zucchini for this grated zucchini recipe, although a food processor (affiliate link) is ideal! You can use any deep large skillet, but I recommend a wok pan (affiliate link)
Freezing Shredded Zucchini (for quick and easy meals)
I buy a ton of zucchini (about 10 at a time), wash and shred them in my food processor, then freeze in 2 cup freezer bags (as most recipes call for 2 cups)
- You don’t even need to peel them because, like most veggies/fruit, much of the nutrients (especially fiber) is in the peel/skin!
- When I need it, I pop it into the microwave, defrost and voila – instant veggies!
- I will even drop it frozen, straight into soups like this Easy One-Pot Hamburger Soup. It makes a great healthy filler in all kinds of soups!
Another great thing about zucchini is that it’s available all year round (and for a reasonable price).
Leftovers: store leftovers of this shredded zucchini recipe in an airtight container for up to 3 days.
This low carb fried zucchini recipe makes 8 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
This grated zucchini recipe is Weight Watchers friendly @ 1 ww points on my plan per serving (using light/low-fat feta cheese), with 1 + point for vegetables.
📋Shredded Zucchini Recipes
This healthy shredded zucchini recipe is my favorite way to use shredded zucchini because it is so fast, especially if you already have your zucchini shredded and frozen. And it's a great way to use up a lot of zucchini.
I also love to make these Zucchini Chocolate Chip Cookies with my shredded zucchini as a treat. Zucchini and chocolate chips are unbelievably delicious together!
Zucchini Crisp (with Shredded Zucchini) is another great recipe made with shredded zucchini!
Make the most of your summer zucchini with this great recipe. Zucchini is also low in carbohydrates, so it's an excellent option if you are following a keto diet. If you are looking for quick, easy and delicious grated zucchini recipes, or a low-carb fried zucchini recipe, then this is a great side dish is for you!
Did you love this zucchini recipe? Please leave a 5 star rating and comment below!
Here's what others are saying: "This zucchini feta saute was SO EASY and very good. Even better, this time of year, I had all the ingredients handy -fresh zucchini and dill from our raised bed gardens. Thanks Terri!" ⭐⭐⭐⭐⭐
📋 Shredded Zucchini and Feta Sauté Recipe
- 4 medium zucchini shredded
- 1 cup feta cheese ** I use light/low-fat
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon dill *fresh is best
- parmesan cheese (optional)
- additional dill
- Heat oil in medium pan on stovetop on medium- low.
- Add half of the garlic and heat for one minute.
- Add zucchini and remaining garlic. Sauté for about 12 minutes.
- Mix in dill. Add feta, cover and cook for another additional 3 minutes until cheese is partially melted. Drain off excess liquid.
- Serve with a sprig of fresh dill and a sprinkle of parmesan cheese (optional)