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Cheesy Zucchini Saute

Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! —Doris Biggs, Felton, Delaware
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/4 cup butter, cubed
  • 3 cups coarsely shredded zucchini
  • 2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1 cup shredded cheddar cheese
  • 1 cup diced fresh tomato
  • 2 tablespoons sliced ripe olives

Directions

  • In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives.
  • Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately.
Nutrition Facts
1 cup: 157 calories, 13g fat (9g saturated fat), 40mg cholesterol, 416mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 5g protein.

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Reviews

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Average Rating:
  • CarmenEmilie
    Nov 22, 2020

    Just made this as a side to go with grilled lemon cod...absolutely delicious. A bonus: It's perfect for my low-carb diet. Since there are only two of us, I'm serving the left-overs for breakfast tomorrow with a fried egg on top. Perfect! (I think it will be fine, even though the recipe says to "serve immediately." I'll just pour off any excess water from the zucchini. This recipe is definitely a keeper!

  • avelina2007
    Aug 28, 2020

    This is delicious! Sometime I just have diced zucchini and tomatoes with the cheese. This time of year the tomatoes are so good I use about as many tomatoes as zucchini.

  • MarineMom_texas
    Mar 5, 2020

    We had this delicious recipe tonight. I halved the recipe for the two of us and omitted the olives. No other changes. It was quick and delicious and we cleaned our plates. A definite 5-star recipe. Volunteer Field Editor

  • Donna
    Feb 26, 2020

    We eat this often. I chop the zucchini not shredding it so it turns out soft not mushy

  • foodforfamily
    Aug 8, 2017

    Love this side dish! It's a delicious with every grilled meat we've tried it with and is great leftover with scrambled eggs. Colorful and flavorful. Thank you for sharing your recipe, Doris!

  • Clduff
    Aug 1, 2017

    Did the person who said this was soft and mushy. Did you happen to drain your zucchini really well, even to point of drying wth a paper towel? Might help your soggy problem!

  • danilane
    Nov 3, 2016

    No comment left

  • manga
    Jun 29, 2016

    The zucchini did not crisp up. It was very soft. After adding the cheese it turned out mushy and soft. I felt I was eating the inside of some stuffing. I think this might go well into a stuffed pepper and baked for 20 mins. I can't believe it was contest winning and got rave reviews. Maybe if the zucchini was cut up in slices and cooked in some olive oil, then add the other ingredients, it might be better. I didn't enjoy eating shredded zucchini. Would not make this again.

  • Vicki Nolt
    Jun 19, 2012

    Love to make this when the basil and zucchini are fresh from the garden.

  • buzzard123
    Sep 24, 2011

    Made this dish this evening to go with tilapia for dinner. We thought it was FANTASTIC! Made it exactly as the recipe directed except in larger amounts. Very easy, flavorful, and fast which makes it a perfect side for fish. Will make this often due to its healthy content. Five stars for sure.