Sautéed Tomatillos and Zucchini

These sautéed tomatillos and zucchini are an easy Mexican-inspired mild side dish that's low carb and keto friendly!

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I've used tomatillos a few times on this blog - they're great in salads and it's a key ingredient to making salsa verde. They look like small green tomatoes, but are only distantly related to tomatoes. They grow in a papery husk (called a calyx) and have a pleasant citrus flavor. 100g of tomatillos contains 3.9g net carbs, so great for anyone following a keto diet!

Because this side dish is so mild, it pairs well with many things like steak, fish, chicken, pork, and more! Check out all my keto Mexican food ideas for inspiration!

How to Make Sautéed Tomatillos and Zucchini

Add some butter and olive oil to a large skillet and place over a medium heat. Add some sliced zucchini and sauté for ten minutes, turning frequently. Next, add the tomatillos, onion powder, and dried oregano.

Continue to cook until the zucchini is fully cooked through. Season with salt and black pepper and sprinkle some finely grated Parmesan over the top.

Use a slotted spoon to transfer the veggies to a serving bowl.

The cheese really makes this dish, so don't skip it! For a more authentic flavor you could use crumbled cotija instead, but it's pretty salty so you might want to taste for seasoning after adding the cheese.

📖 Recipe

StepAwayFromTheCarbs.com

Sautéed Tomatillos and Zucchini

4.78 from 9 votes

These sautéed tomatillos and zucchini are an easy Mexican-inspired mild side dish that's low carb and keto friendly!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Makes: 6 Servings

Net Carbs: 4

Calories: 99

Ingredients Equipment Method Nutrition Notes

Ingredients

 

• 2 tbs unsalted butter
• 1 tbs olive oil
• 3 zucchini sliced into coins
• 4 tomatillos husks removed then sliced into wedges
• 1 tbs onion powder
• 1 teaspoon dried oregano
• salt and black pepper to taste
• ¼ cup finely grated Parmesan

Equipment

• Calphalon Hard Anodized Nonstick Fry Pan Skillet, 12", Black
• McCormick Onion Powder, 2.62 oz
• JOBKIM Gravity Electric Grinder Set of 2

Step-by-Step Instructions

 

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1. Add the butter and olive oil to a large skillet and place over a medium heat. Add the zucchini and sauté for ten minutes, turning frequently.
2. Next, add the tomatillos, onion powder, and dried oregano. Continue to cook until the zucchini is fully cooked through. 
3. Season with salt and black pepper and sprinkle the Parmesan over the top.
4. Use a slotted spoon to transfer the veggies to a serving dish.

Nutrition

Calories: 99kcalCarbohydrates: 6gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 14mgSodium: 177mgFiber: 2gSugar: 3gNet Carbs: 4g

Notes

4g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.