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Sauteed zucchini, lightly cooked in oil, is a simple vegetable side.
In season: Summer
CALORIES
GI
POTASSIUM
FIBER
100 g of Sauteed Zucchini has 49 calories. It contains 5.2 g of carbs, 1.5 g of protein, 2.8 g of fat and 1.3 g of fiber. Its 14 mg of Vitamin C covers 16% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 100 g
49
KCAL / 100G
Carbs
5.2g
· 2% DV
Protein
1.5g
· 3% DV
Fat
2.8g
· 4% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 40% · Protein 12% · Fat 48%
Vitamins
Vitamin C
14mg · 16% DV
Vitamin A
110µg · 12% DV
B6
0.13mg · 8% DV
Folate
24µg · 6% DV
Minerals
Potassium ⭐
260mg · 8% DV
Magnesium
19mg · 5% DV
Phosphorus
38mg · 5% DV
Calcium
18mg · 2% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 49 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.4g
MONOUNSATURATED
1.1g
POLYUNSATURATED
0.25g
Omega 6:3 ratio 11:1
Above the ideal 4:1 (11:1).
Zucchini releases moisture when the pan is overcrowded or salt is added too early. Use a wide pan over medium-high heat, cook in batches, and season near the end.
A pronounced bitter taste is not normal and may indicate naturally occurring cucurbitacins. Do not try to mask the bitterness; discard the zucchini instead.
Cool it in a shallow container and refrigerate within two hours of cooking. Store it covered and use it within 3 to 4 days, reheating only the portion you plan to eat.
Yes, but it will become softer and release more liquid after thawing. Drain any excess moisture first, freeze in portions, and use it later in soups, omelets, or sauces.
Garlic, black pepper, dill, mint, chili flakes, and a little lemon zest complement zucchini well. Add garlic late enough that it becomes fragrant without burning.
Yes. Yogurt adds tanginess and makes the dish feel more substantial; serve it on the side or spoon it over the zucchini rather than cooking it for a long time in the pan.
Pair it with a protein food such as chickpeas, lentils, eggs, cheese, fish, or chicken. A whole-grain side can also make the meal more balanced and satisfying.
Cooking can reduce some heat-sensitive vitamins, but sautéed zucchini remains a useful vegetable choice. Brief cooking rather than prolonged simmering helps preserve its texture and nutritional quality.
On its own, it is a light, high-volume food that may feel bulky immediately before intense exercise for some people. After training, it works well as the vegetable component of a meal that also includes protein and carbohydrate.
No. Fresh zucchini with thin, unblemished skin can be cooked unpeeled, which keeps more color, texture, and fiber. Wash it well; peel only if the skin is unusually tough or damaged.
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Nutrition data compiled from USDA FoodData Central and scientific sources.