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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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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

Step-by-Step Instructions
 

  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.

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