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14Jun, 21
Clean Food Love
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Sautéed Shredded Zucchini

I’m excited to share this very simple recipe today! It’s something I’ve been making for many years with our plethora of summer squash and zucchini throughout garden/harvest season, yet it’s so EASY & SIMPLE that I hadn’t really thought of it as an actual “recipe”. Often simple is best so I’ve decided to share since this dish is thoroughly enjoyed by my family.

It’s garlicky, creamy, and nicely cheesy…oh, and packed with veggies. Hey, I firmly believe we should eat lots of veggies each day, but we’ve gotta find ways to REALLY enjoy them!

Do you have zucchini growing in your garden? If not, zucchini is now in season and so plentiful that you’ll find it VERY inexpensive at the Farmer’s Markets throughout late Summer…that’s if your neighbors don’t leave a bag of it on your front porch as mine often do here in Utah. 🤗

➡️ Did you know:

Zucchini has quite an impressive nutritional scoreboard – from high levels of potassium, B-vitamins, dietary fiber, and antioxidants, all of which offer huge benefits to our overall health.

It’s shown that eating zucchini regularly in place of processed carbohydrates (such as pasta) can even help regulate our blood sugar levels, which can greatly benefit diabetics.

Eating zucchini several times each week, in place of processed carbs, can also help us with our weight loss & health goals.

Zucchini is extremely low in calories but gives us the feeling of being full. Therefore, it is a great way to satisfy our appetites without grabbing lots of empty calories or carbs.

➡️Rachel’s Tips

Are Super Soggy-Wet Zoodles always messing up your meals?

Here’s how to prevent that from happening.

Place your shredded zucchini or zoodles in a colander.

Lightly sprinkle sea salt on your zucchini then set aside for 15 minutes.

Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.

➡️ Cheese please:

Instead of buying pre-shredded cheeses, I like to find a block of grass-fed cheese ON SALE and shred it myself….or better yet enlist one of the kids for this duty.

Most pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality. Cellulose anyone? Ew. Seriously, turn your package of pre-shredded cheese over and read through the actual ingredients. You may be shocked to see the unnecessary additives that are there for no other reason than to keep the shreds looking nice in the package.

6 servings


  • 2-1/2 lbs fresh zucchini, ends trimmed
  • 1 Tbsp olive oil or avocado oil
  • 1 Tbsp clarified butter or ghee
  • 3-4 fresh garlic cloves, minced
  • 1/4 tsp sea salt, or to taste
  • 1/4 tsp ground pepper, or to taste
  • 1/4 tsp chili flakes, or to taste
  • 1/2 cup mozzarella, freshly shredded
  • 1/3 cup parmesan cheese, freshly shredded


Use the grating attachment of your food processor to quickly grate the zucchini.

Alternatively, you can use a hand grater with a large grate.

Place your grated zucchini in a colander then very lightly sprinkle with sea salt. Allow it to sit for about 15 minutes.

Blot your zucchini of excess moisture with paper towels. The salt should have drawn out a bit of water from them, so gently pat them dry.

Squeeze as much liquid as possible out of your grated zucchini with a towel.

Heat your oil and butter together in a large skillet over medium heat. Add in the garlic and cook for 1 minute until fragrant.

Add in your grated zucchini and cook, stirring frequently, for about 6 minutes.

Season with sea salt, pepper, and chili flakes to your taste.

While your skillet is still on the heat, sprinkle zucchini with your freshly shredded cheeses. Stir to combine and allow it to melt nicely and evenly into the zucchini.

Serve hot and enjoy!


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