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Zucchini and Green Olive Medley

This delicious medley of zucchini and olives makes the perfect accompaniment to a beef or chicken dish. Any leftover vegetables can be combined with eggs, cheese, and a generous seasoning of salt and pepper to create a savory egg creation.


3 zucchini (8 ounces each), cut into -inch-thick rounds
1 teaspoons coarse salt
1 tablespoon extra virgin olive oil
4 green onions, thinly sliced
2 large cloves garlic, slivered
1 teaspoon fresh thyme leaves or teaspoon dried thyme leaves
cup sliced green olives
1 teaspoon finely grated lemon peel
teaspoon coarse salt
teaspoon freshly ground pepper


Serves: 4


Place the zucchini in a colander and sprinkle 1¼ teaspoons of salt on top; lightly blend. Allow the zucchini to sit for 30 minutes (this process removes any excess water). Rinse well. Pat dry with paper towels.

Heat a large skillet over medium-high heat for 1 minute. Add the olive oil and swirl the pan to coat the bottom evenly. Reduce the heat to medium-high. Add the zucchini, green onions, garlic, and thyme and cover the pan. Cook for 7 to 8 minutes or until the vegetables are tender, stirring occasionally. Add the olives, lemon peel, ½ teaspoon salt, and pepper and lightly blend.


6g carbohydrates, 93 calories, 3g protein, 7g fat, 3g dietary fiber, 1566mg sodium, 0mg cholesterol

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