Sautéed Zucchini & Asparagus with Capers, Butter & Lemon

Sautéed Zucchini & Asparagus

with Capers, Butter & Lemon

20 MIN
$10.99 Serves 2-4
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Vegetarian
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. This duo of zucchini and asparagus—sautéed with garlic, capers, crushed red pepper, and fresh lemon juice—makes for a bright, verdant accompaniment to any meal.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    160 Cals (est.)
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fresh
ingredients
Sautéed Zucchini & Asparagus with Capers, Butter & Lemon
Title
  • 1 Zucchini
  • ¾ lb Asparagus
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Mint
  • 1 Tbsp Capers
  • ¼ tsp Crushed Red Pepper Flakes
  • 1 oz Salted Butter
time-saving
tips & techniques
How To: Hold a Chef's Knife
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Peel and roughly chop 2 cloves of garlic. Snap off and discard the tough, woody stem ends of the asparagus; cut on an angle into 2-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon. Pick the mint leaves off the stems.

2 Start the vegetables

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the zucchini rounds in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned.

3 Finish the vegetables & serve your dish

Flip the browned zucchini, then add the chopped garlic, capers, asparagus pieces, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the vegetables are softened. Turn off the heat; stir in the juice of 2 lemon wedges. Serve the finished vegetables garnished with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy!

Tips from Home Chefs

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Sautéed Zucchini & Asparagus

1 Prepare the ingredients

Wash and dry the fresh produce. Cut the zucchini into 1/2-inch rounds. Peel and roughly chop 2 cloves of garlic. Snap off and discard the tough, woody stem ends of the asparagus; cut on an angle into 2-inch pieces (keeping the pointed tips intact). Quarter and deseed the lemon. Pick the mint leaves off the stems.

2 Start the vegetables

In a large pan (nonstick, if you have one), heat the butter on medium-high until melted. Add the zucchini rounds in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until browned.

3 Finish the vegetables & serve your dish

Flip the browned zucchini, then add the chopped garlic, capers, asparagus pieces, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until combined and the vegetables are softened. Turn off the heat; stir in the juice of 2 lemon wedges. Serve the finished vegetables garnished with the mint leaves (tearing just before adding). Serve the remaining lemon wedges on the side. Enjoy!

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