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 feta, this Shredded Zucchini Sauté is 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, shred it, 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.
🍒Reader Review
"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!" ⭐⭐⭐⭐⭐
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Savory zucchini recipes aren't always easy to come by, so be sure to check out my Meat and Zucchini Lasagna too! It tastes like traditional lasagna, so it's a great vehicle for hidden veggies! My Zucchini and Potato Soup also makes a great main, side, or appetizer!
But zucchini has many other nutritional benefits, and it's great for weight loss. Did you know that this illustrious little veggie has just 25 calories (compared to a baked potato, for example, which has 130 calories)?!
Top 10 Zucchini Facts:
- A zucchini has more potassium than a banana!
- The word zucchini comes from ‘zucca’ 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 and 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) tastes 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
🥘Ingredient Notes
- Zucchini. Shred the zucchini through the large holes on your box grater or the larger side of your food processor shredder (not fine). You can also use previously frozen shredded zucchini.
- Feta cheese. I use light feta cheese, as it reduces the calories and fat content in this recipe. Alternatively, you can use regular feta cheese or fat-free.
- Fresh dill. Fresh dill is critical for this recipe!
*Please see recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Dill: If you absolutely can't get your hands on fresh dill, you can use dried in a pinch, but you'll only need half the amount of dried dill. Second best to fresh dill is dehydrating your own dill. I do this in my air fryer at the end of the summer. Here's How to dehydrate herbs in the air fryer.
- Garlic: You can substitute fresh garlic with minced garlic in a jar
- Feta cheese: If you're not a fan of feta, you can substitute with goat cheese, ricotta salata, or even grated Parmesan for a different flavor. Just keep in mind that the taste and texture will vary slightly.
🔪How to Make Sauteed Shredded Zucchini
Prep: Shred zucchini through large holes of a box grater or with a food processor (using the medium shredding disc).
Heat oil in a deep, large skillet (or wok) on the stovetop over medium-high heat.
Add half of the garlic and heat for one minute.
Add zucchini and the remaining garlic. Sauté for about 12 minutes.
Mix in dill. Add feta cheese, cover, and cook for an additional 3 minutes until the cheese is partially melted.
Drain off excess liquid and serve with a sprig of fresh dill (optional)
Expert Recipe Tips
- Control the moisture: Zucchini holds a lot of water, so if you want a less watery sauté, lightly salt the shredded zucchini and let it sit for 10 minutes. Then squeeze out the excess liquid with a clean kitchen towel or paper towels before cooking.
- Don't overcook the zucchini: For the best texture, sauté just until tender but still slightly firm. Overcooking will make it mushy and release even more liquid.
- Use a large skillet or wok: Cooking zucchini in a crowded pan will cause it to steam instead of sauté. A wide, deep pan helps it cook evenly and prevents sogginess.
- Add feta at the end: Mix in the feta just before serving so it softens slightly but doesn't completely melt. This keeps nice creamy chunks throughout the dish.
- Boost the flavor: Fresh dill really makes a difference, but you can also add a squeeze of lemon juice or a sprinkle of lemon zest before serving for extra brightness.
- Make it a full meal: Turn this side dish into a main by adding cooked chicken, shrimp, or chickpeas.
🍲What to Serve with Shredded Zucchini
If you're looking for a main course to serve with this zucchini recipe, Beer Can Chicken and Maple Grilled Pork go well with this healthy zucchini recipe!
These Grilled Greek Ribs (shown) also pair well, although they are a little more indulgent.
🌡️Storing
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). If you have extra zucchini, this is the best way to preserve it:
- You don't even need to peel off the zucchini skin (as you would a carrot) because, like most veggies/fruit, much of the nutrients (especially fiber) are in the peel/skin!
- When I need it, I pop it into the microwave, defrost it, 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 and sauces!
- You can make zucchini muffins or a quick bread with frozen zucchini. I use it for my zucchini chocolate chip cookies too.
Leftovers: store leftovers of this shredded zucchini recipe in an airtight container for up to 3 days
Another great thing about zucchini is that it's available all year round (and for a reasonable price)..
👪 Servings
This low-carb fried zucchini recipe makes 8 servings. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
🔢WW Points
This grated zucchini recipe is Weight Watchers friendly @ 2 ww points per serving (using light/low-fat feta cheese) without adding parmesan cheese. You can lower the points by using fat-free feta cheese.
📋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. Zucchini Crisp (with Shredded Zucchini) is another great recipe made with shredded zucchini!
❔ Recipe FAQs
Yes! You can sauté the zucchini ahead of time and store it in an airtight container in the fridge for up to 3 days. When ready to serve, gently reheat it in a skillet over medium heat and add a fresh sprinkle of dill or feta for the best flavor.
Zucchini naturally releases a lot of moisture when cooked. To avoid a watery dish, don't cover the zucchini while it's sautéing (until you add the feta), and drain off any excess liquid before serving. If you want it even drier, sprinkle the shredded zucchini with a little salt, let it sit for 10 minutes, and then squeeze out the extra liquid with a clean kitchen towel before cooking.
Yes! Although I think this shredded zucchini sauté is best served hot, it can be enjoyed warm, at room temperature, or even chilled as a refreshing summer side dish.
Yes, but fresh dill adds a lot of flavor to this dish. If you don't like dill or don't have it, try fresh parsley, basil, or even a little oregano for a different twist.
So if you have an abundance of zucchini, make the most of your summer zucchini with this great recipe! It's one of my very favorite recipes! 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 for you!
📖More Zucchini Recipes
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📋 Shredded Zucchini Sauté Recipe
Equipment
Ingredients
- 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
Garnish
- parmesan cheese (optional)
- additional dill
Instructions
- Heat oil in medium pan on stovetop on medium- low.1 tablespoon olive oil
- Add half of the garlic and heat for one minute.4 cloves garlic
- Add zucchini and the remaining garlic. Sauté over medium heat for about 12 minutes.4 medium zucchini
- Mix in dill. Add feta, cover and cook for an additional 3 minutes until cheese is partially melted. Drain off excess liquid.1 tablespoon dill, 1 cup feta cheese
Garnish
- Serve with a sprig of fresh dill and a sprinkle of parmesan cheese (optional)additional dill, parmesan cheese (optional)
Notes
-
- Control the moisture: Zucchini holds a lot of water, so if you want a less watery sauté, lightly salt the shredded zucchini and let it sit for 10 minutes. Then squeeze out the excess liquid with a clean kitchen towel or paper towels before cooking.
-
- Don't overcook the zucchini: For the best texture, sauté just until tender but still slightly firm. Overcooking will make it mushy and release even more liquid.
-
- Use a large skillet or wok: Cooking zucchini in a crowded pan will cause it to steam instead of sauté. A wide, deep pan helps it cook evenly and prevents sogginess.
-
- Add feta at the end: Mix in the feta just before serving so it softens slightly but doesn't completely melt. This keeps nice creamy chunks throughout the dish.
-
- Boost the flavor: Fresh dill really makes a difference, but you can also add a squeeze of lemon juice or a sprinkle of lemon zest before serving for extra brightness.
-
- Make it a full meal: Turn this side dish into a main by adding cooked chicken, shrimp, or chickpeas.
-
- You don't even need to peel off the zucchini skin (as you would a carrot) because, like most veggies/fruit, much of the nutrients (especially fiber) are in the peel/skin!
-
- When I need it, I pop it into the microwave, defrost it, 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 and sauces!
-
- You can make zucchini muffins or a quick bread with frozen zucchini. I use it for my zucchini chocolate chip cookies too.
Sean@Diversivore
Zucchini is one of those things that I enjoy, and yet I don't buy it that often because I'm always unsure what I can do with it that will be new and exciting. The saute idea is a nice one, but the idea of adding feta is genius! That punchy, salty, distinctive flavour is a perfect foil to the mild squash. Oh, and I did not know that zucchini had so much potassium! You learn something new every day 😀
Gabrielle @ eyecandypopper
This sounds delicious, and what a great idea to shred and freeze zucchinis!
Charlotte
Zucchini and feta seem like such a perfect pairing! I'm exited to give this a try!
Sharon
This looks super easy and delicious! I adore dill. I think this year is the year I finally get myself a spiralizer. Too many fun zuke recipes out there not too. 🙂
Colleen Milne
This looks so simple but good. Thanks for giving me another idea for using up my garden zucchini. (They just keep on coming!)
Heather Brown
The 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!
Terri Gilson
So glad you enjoyed it, Heather!
Sue
I had completely forgotten but decades ago I used to shred and freeze zucchini. I had a chocolate cake recipe the kids loved and I never told them about the hidden veggie,or as I now know,fruit. Good idea to keep the skin on. Makes it so much easier besides being more nutritious!
Terri Gilson
Oh how I love chocolate zucchini anything, Sue! I think you need to dig out that recipe!