📋 Shredded Zucchini Sauté Recipe

shredded zucchini on a plate with zucchini in the background

5 from 4 votes

📋 Shredded Zucchini Sauté Recipe

This 5 ingredient shredded zucchini recipe is a low carb fried zucchini recipe that's a healthy and 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!

Course Side Dish

Cuisine American, Canadian, North American

Keyword feta, grated zucchini, shredded, shredded zucchini, zucchini

Special Diet keto, Vegetarian, weight watchers

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 58kcal

Author Terri Gilson

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

US Customary - Metric

Get Recipe Ingredients

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

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.

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

Nutrition