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You are here: Home / 30 Minutes or Less / Sautéed Asian Zucchini and Onions (Paleo, Whole30, Low Carb, AIP Option)

Sautéed Asian Zucchini and Onions (Paleo, Whole30, Low Carb, AIP Option)

January 9, 2020 by Jean Choi 3 Comments

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AIP
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Grab a copy of my new cookbook, Korean Paleo: 80 Bold-Flavored, Gluten- and Grain-Free Recipes!

These healthy and easy Sautéed Asian Zucchini and Onions take less than 15 minutes for an easy Whole30 and low carb side dish! They are perfect for busy weeknights.

Sautéed Asian Zucchini and Onions

I’ve been eating this Whole30 and gluten free zucchini side dish for years, but never posted a recipe for it. It’s something I came up with on my own one day without measuring anything, and both my husband and I loved it so much that we started making it almost twice a week as a side dish. Since I’ve been asked several times for the recipe after showing my dinner plates on Instagram Stories, I finally decided to share this easy pan fried zucchini recipe with you!

Sautéed Asian Zucchini and Onions

The reason I keep going back to this Whole30 zucchini recipe again and again is that not only is it super flavorful, it takes less than 15 minutes total to make! The sautéed zucchini and onions are coated in a delicious sauce of coconut aminos, fish sauce, and toasted sesame oil, and while it sounds simple, it’s incredibly addicting. I’ve actually eaten the whole batch on my own in one sitting, because I was enjoying it more than the main meat dish!

Cutting up for zucchini for a gluten free zucchini side dish
sauteed zucchini and onions in a pan

How to Cook Asian Zucchini and Onions So They Aren’t Mushy

One of my biggest pet peeves about cooked zucchini is when they are mushy. Because they have a high water content, it’s quite easy to overcook zucchini. I found that the way you cut zucchini affects the texture a lot in this easy pan fried zucchini recipe.

I’ve tried cutting them in rounds before, which is done often by home cooks, but I didn’t like how they turned out at all and it was actually difficult to get them to cook evenly this way. For best results, I found that slicing them into thicker sticks is the way to go:

  1. Do not peel the zucchini.
  2. Cut the zucchini into 3 even pieces widthwise.
  3. Take each third and quarter each piece LENGTHwise.
  4. Then, you take each quarter and halve it lengthwise.

You should be left with 8 zucchini sticks from each third of a zucchini, and a total of 24 pieces from one zucchini. Makes sense? Once they are cut, you are ready to make these easy and flavorful sautéed zucchini and onions!

Another method to creating a crispy and crunchy gluten free zucchini side dish is to add the onions in later. In most stir-fry recipes, onions are added in with the garlic at the beginning. However, in this Whole30 zucchini and onion side dish, you’ll want to add the sliced onions at the end so they aren’t cooked all the way through when you are serving it.

All the textures and flavors meld together so beautifully in these sautéed Asian zucchini and onions, and the sesame seeds added at the end creates a yummy crunch that’s just irresistible. Once you make this dish, I bet it’ll be something you make over and over again in the future when you need a quick and healthy side dish!

Asian zucchini and onions served in a bowl

Other recipes you might love…

  • How to Make Perfect Zucchini Egg Nests (Paleo, Whole30, Keto)
  • Paleo Zucchini Cornbread Without Corn (Nut Free)
  • Paleo Shrimp Alfredo with Artichokes Hearts (Whole30, Keto, AIP)
  • Refreshing Paleo Vegan Dill Cucumber Salad (Whole30 & AIP Option)

Sautéed Asian Zucchini and Onions (Paleo, Whole30, Low Carb, AIP Option)

These healthy and easy Sautéed Asian Zucchini and Onions take less than 15 minutes for an easy Whole30 and low carb side dish! They are perfect for busy weeknights.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Asian
Keyword: aip side dish, asian side dish, easy pan friend zucchini recipe, gluten free zucchini side dish, low carb sides, sauteed zucchini and onions, whole30 zucchini, whole30 zucchini recipes
Prep Time: 5 minutes
Cook Time: 7 minutes
Servings: 4 servings
Calories: 72kcal

Ingredients

  • 1 tbsp avocado oil or ghee or coconut oil
  • 3 cloves garlic
  • 2 medium to large zucchini
  • 1/2 onion sliced
  • 1/4 tsp sea salt or more if needed
  • 1 tbsp coconut aminos
  • 1 tsp fish sauce
  • 1 tsp toasted sesame oil omit for AIP
  • 1 tsp toasted sesame seeds omit for AIP

Instructions

  • Cut each zucchini into 3 even pieces widthwise.
  • Quarter each piece of zucchini lengthwise.
  • Take each quarter and slice in half lengthwise, so you have 8 zucchini sticks from 1/3 of a zucchini.
  • Heat a large skillet over medium heat and add avocado oil.
  • Add garlic, and cook stirring for 1 minute until lightly browned and fragrant.
  • Add the zucchini sticks and turn up the heat to to medium high. Sauté for 2-3 minutes while stirring until they are lightly browned.
  • Add the onion slices and sea salt and cook stirring for 2 minutes until the onion is slightly translucent, but still crispy.
  • Add coconut aminos and fish sauce and stir together for 1 minute. Taste, then add more sea salt if needed.
  • Remove from heat, then stir in toasted sesame oil.
  • Sprinkle with sesame seeds before serving.
Nutrition Facts
Sautéed Asian Zucchini and Onions (Paleo, Whole30, Low Carb, AIP Option)
Amount Per Serving (1 serving)
Calories 72 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Sodium 357mg16%
Potassium 285mg8%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 2g4%
Vitamin A 196IU4%
Vitamin C 19mg23%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.


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By Jean Choi | January 9, 2020

Comments

  1. Ana says

    January 10, 2020 at 7:36 pm

    We cant really get coconut aminos in Europe (at least not easily). Any substitute for it?

    Reply
    • Jean Choi says

      January 11, 2020 at 12:13 pm

      You can use tamari or soy sauce (contains gluten), but reduce the salt if that’s what you are using.

      Reply
  2. Jenna Bennett says

    August 25, 2020 at 5:32 pm

    5 stars
    New favorite side dish! So simple yet the flavors are just amazing! I have never cut zucchini this way, but it definitely does help the texture and prevent it from getting mushy. Thanks so much for sharing this, will definitely be making this weekly (or more!).

    Reply

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Welcome!

I’m Jean and I’m a Nutritional Therapist (NTP) living in Southern California with my husband and 2 dog babies. On WGGA, you’ll find simple and easy gluten-, dairy-, and processed sugar-free recipes that focus on quality nutrients, and of course, never sacrifice on taste. I believe that the food you love should love you back, making you feel amazing inside and out. I apologize in advance for my inappropriate jokes and misunderstood sarcasm! More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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