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Zucchini Matchsticks

Who says you can't have your pasta and eat it, too! When you sauté zucchini cut into matchsticks, you not only create a low-carb vegetable that is delicious but also one that is very appealing to the eye. To make a savory dish, add a bit of chopped garlic to the olive oil before adding the zucchini.


3 zucchini (8 ounces each), ends trimmed
1¼ teaspoons coarse salt
3 tablespoons extra virgin olive oil
1 teaspoon fresh lemon juice
½ teaspoon coarse salt
½ teaspoon freshly ground pepper
2 tablespoons chopped fresh parsley (optional)


Serves: 4


Cut each zucchini in half horizontally. Cut each half vertically into ⅓- to ½ -inch-thick slabs. Cut each slab into ⅓- to ½ -inch-wide matchsticks (it does not have to be exact). 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 heat for 2 minutes. Add the olive oil and swirl the pan to coat the bottom evenly. Add the zucchini matchsticks and sauté for 3 to 4 minutes, stirring occasionally. Add the lemon juice and season with ½ teaspoon salt and pepper; lightly blend. Garnish each serving with chopped parsley, if desired.


5g carbohydrates, 119 calories, 2g protein, 11g fat, 2g dietary fiber, 828mg sodium, 0mg cholesterol

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