Garlic Lime Zucchini

zucchini with garlic & lime
Hopefully you’re not getting sick of my zucchini recipes.  That’s what I’m making these days, and there might be more to come.  Unfortunately, I have powdery mildew on both my zucchini and cucumber plants.  I’m really not a plant person so it took me a while to realize something was seriously wrong.  I hope I’m not too late in treating it.  If so, I’ll probably try to replant some zucchini, but be done with cucumbers.

No matter how well I look through my zucchini plants, I always seem to miss one or two and end up with a huge zucchini that I just can’t bear to throw away.  I find those big ones are good for recipes like this that use shredded zucchini.  I often remove the seeds in the middle and shred the rest.

This recipe is adapted from The Zucchini and Carrot Cookbook that I showed you the other day.  The original recipe called for lemon juice, but I had a bottle of lime juice and thought that would go nicely.  Lime has a pretty strong flavor, but I liked it with the zucchini and garlic.  My family was a little mixed on whether they liked it.  My picky eater still prefers zucchini with walnuts, but it got eaten.  This is a tasty side dish, but I like cooking up a small batch as my main course for lunch.  It’s pretty quick and easy too.

Garlic Lime Zucchini
Recipe type: Side Dish
  • 2 medium zucchini, shredded
  • 2 cloves garlic, minced
  • 2 Tablespoons coconut oil (or oil of choice, or butter)
  • 2 teaspoons lime juice
  • salt to taste
  1. Heat the oil in a large skillet over medium high heat.
  2. Add the zucchini and garlic. Sauté until the zucchini reaches desired tenderness. It is usually better if it’s is on the crunchy side rather than the mushy side of being done.
  3. Add the lime juice and salt. Stir and heat briefly.
  4. Serve.


More Zucchini Recipes

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About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. I think I'll stick with zucchini pancakes. Glad it works for you though!

  2. SnoWhite says:

    This sounds tasty, and a different way to use up all that zucchini!

  3. gfe--gluten free easily says:

    It looks like a tasty dip for crackers or tortilla chips to me! 😉 I'm in a panic trying to find my chocolate zucchini bread recipe while zucchini wait …


  4. WendyGK says:

    Isn't amazing how those zucchini can hide and grow so big almost overnight. Always need more ways to use them.

  5. Christy says:

    What a refreshing way to eat the abundance of zucchini. I would like to link this to a post I am doing on zucchini.

  6. Its A Blog Party says:

    What a recipe! It sounds like a tasty dish!
    Thanks for linking up!

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