Ruby Tuesday Spaghetti Squash Side Dish Recipe Easy Sautéed Zucchini Makes a Delicious Side Dish

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5 mins

10 mins

15 mins

4 servings
Nutrition Facts (per serving)
121 Calories
9g Fat
7g Carbs
4g Protein

Show Full Nutrition Label


Nutrition Facts
Servings: 4
Amount per serving
Calories 121
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 434mg 19%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 4g
Vitamin C 29mg 146%
Calcium 96mg 7%
Iron 1mg 5%
Potassium 616mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sautéed zucchini is a perfect example of how simply-prepared food can be so tasty. Sliced and prepared quickly and easily in a skillet on the stovetop, this recipe is a no-brainer any night of the week.

As any gardener will tell you, zucchini comes from a prolific summertime plant. It’s from the summer squash family, along with yellow varieties like crookneck. When shopping for the green veggie, look for brightly colored, unblemished, and firm zucchini. Store in the crisper drawer of the refrigerator for up to a few days and use it before the zucchini becomes wrinkly.

As with all zucchini recipes, sautéed zucchini tastes best when fresh zucchini is in season. If you have a glut of summer squash, make this side dish to serve alongside chicken, fish, beef, or a vegetarian main. It’s easy to put your own spin on this recipe by adding other veggies, spices or herbs, and more. Don’t skimp on the salt since it helps bring out zucchini’s delicate flavor.


Click Play to See This Easy Sautéed Zucchini Come Together

“This recipe is a simple and tasty way to prepare fresh zucchini. Adding the grated Parmesan cheese will convince a non-veggie eater to give this dish a try, and you can adjust the flavors as wanted to customize this dish. This is a super easy and delicious side dish to pair with any meal.” —Tracy Wilk

Sauteed Zucchini Tester Image
A Note From Our Recipe Tester


  • 2 tablespoons olive oil

  • 2 pounds zucchini, sliced into 1/4-inch-thick rounds

  • 1 teaspoon kosher salt, plus more to taste

  • 1/2 teaspoon freshly ground black pepper, plus more to taste

  • 1/4 teaspoon garlic powder

  • 1/4 cup grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients.

    Sautéed Zucchini ingredients

    The Spruce / Diana Chistruga

  2. Heat olive oil in a large skillet over medium-high heat.

    cast-iron skillet with oil

    The Spruce / Diana Chistruga

  3. Add the sliced zucchini, salt, pepper, and garlic powder.

    zucchini, salt, pepper, and garlic powder in a cast-iron skillet

    The Spruce / Diana Chistruga

  4. Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).

    Sautéed Zucchini in a cast-iron skillet

    The Spruce / Diana Chistruga

  5. Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.

    Sautéed Zucchini with parmesan cheese in a cast-iron skillet

    The Spruce / Diana Chistruga


  • Smaller zucchini tend to be more tender and flavorful, but any size will work for this recipe as long as you slice them evenly.
  • Use sautéed zucchini in an omelet, quiche, or frittata or toss into a pasta dish.

Recipe Variations

  • This recipe will also work with yellow summer squash or a mixture of zucchini and squash.
  • Add diced or thinly sliced onion to this recipe for a sweeter flavor. Start by sautéing the onion for a minute before adding the zucchini.
  • Replace the garlic powder with real garlic. Add minced garlic during the last few minutes of cooking.
  • Add fresh herbs like thyme leaves while cooking, or finish with a sprinkle of fresh parsley.
  • Add a small knob of butter toward the end of cooking for extra richness.
  • Leave out the cheese if you’re vegan. Serve as is or swap for a sprinkle of vegan cheese or nutritional yeast.
  • Replace the Parmesan cheese with a hearty sprinkle of crumbled goat cheese for a creamier dish and a different flavor.
  • Combine with other summer veggies like ripe, large-diced tomatoes for a summertime sauté.
  • Top with crispy, crumbled bacon.

Video about Ruby Tuesday Spaghetti Squash Side Dish Recipe

Best Spaghetti Squash Recipe -simple low fat low carb dish

It doesn’t take a lot to make the best spaghetti squash recipe. A few simple ingredients are all you’ll need to cook this healthy, low fat
spaghetti squash dish. Spaghetti squash is a lowfat low carb ingredient with a terrific texture and a mild flavor that allows it to work well in a variety of recipes.
A printable copy of this easy spaghetti squash recipe can be found at
Give spaghetti squash a try and let me know what you think, and for more spaghetti squash recipes, check out these other squash cooking videos:
Mediterranean Spaghetti Squash Recipe
Spanish Spaghetti Squash
Stuffed Acorn Squash Recipe

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Best Spaghetti Squash Made Easy Ingredients

GARLIC (5-10 cloves, finely chopped)
LEMON zest and juice
BUTTER (1-2 Tbsp)
OLIVE OIL (¼ cup)
PARSLEY (½ cup, chopped)
SALT and PEPPER to taste

The measurements above are just loose suggestions, and really need to be adjusted to your own tastes. The size of
the spaghetti squash and how much squash you dig out will determine how much of the other ingredients you need;
They are simple and fresh ingredients, so there really is no wrong way to make this dish.
The best spaghetti squash doesn’t get more super simple than that!

Best Spaghetti Squash …super simple, low fat, low carb recipe

When buying a spaghetti squash, choose one that seems heavy for its size.
carefully slice the squash into halves. Cut the squash across instead of lengthwise, this will make for longer “noodles”.
Place cut sides down in shallow water in a roasting pan.
Bake for about 30-45 minutes at 350 degrees Fahrenheit. You can check on the squash after 30 minutes; the cooking time will vary
according to the size of the squash.
It’s important not to overcook the squash, slightly crunchy strands of squash add great texture to a dish, and overcooking the squash will
make the ingredient mushy.
Remove squash from the oven and carefully turn halves over to check for doneness –the water will be hot and steam will be trapped under
the squash, so be cautious.
Allow squash to sit 5-10 minutes to cool slightly for easier handling.
Insert a fork and twist out strands of “spaghetti”. Once the fork has done its job, use a spoon to scrape out the remaining squash; it’s edible

all the way to the rind,
so don’t waste any!
Heat a skillet and melt cooking oil on medium heat.
Add finely chopped garlic and cook 1-2 minutes until it begins to color up. If you like a bit of heat with your dish, add some red pepper flakes

as well.
Add a bit of butter for extra flavor (this is optional).
Add the spaghetti squash to the skillet and mix with the garlic.
Add salt and pepper to taste, add lemon zest and juice, and stir.
Turn off the heat and add in a bit of dark, flavorful olive oil.
You can also stir in a bit of freshly grated Parmesan Cheese if desire, but this is optional.
Add fresh chopped parsley for bright flavor and color, and mix well.
And that’s it.
This recipe makes a nice side dish or a very healthy entree.
Give this spaghetti squash recipe a try and let me know what you think, and bon appetit!

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