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

5 from 10 votes

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.

Prep Time5

Cook Time7

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

Servings: servings

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.

Video

Nutrition