Herbed Zucchini



Serving size

about 2/3 cup
30 Minutes

This recipe can be multiplied and leftovers are fair.

Herbed Zucchini


1 Tbsp. Olive oil
1 lb Zucchini (1/2 inch dice)
2 Tbsp Fresh basil (minced)(or other herbs of your choice)
1/4 tsp. Salt
1 to taste Black pepper


Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium.

Toss the zucchini well and cook for about 7 - 10 more minutes. As the cubes begin to brown add the herbs, salt and pepper and continue to toss.

Do not over cook the zucchini. As soon as the outside is lightly browned and it is slightly soft, serve.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

The choice of herbs here is not important. Use what you have in the garden or the fridge. Equal amounts of basil, chive, sage, rosemary and oregano will do, but you could just as easily choose thyme, sage, marjoram and tarragon. This recipe will work with dried herbs but it just isn’t quite as good somehow.

"If one consults enough herbals... every sickness known to humanity will be listed as being cured by sage."

Varro Taylor, Ph.D., Pharmacologist