Zucchini with Sage

Zucchini with SageSage is a very strong herb when used fresh, but its flavor mellows when sautéed in olive oil.

The Italian call sage cooked in butter, “black butter” and serve it over pasta or meat.

Serves 4

Zucchini with Sage

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 8 cups

Serving Size: 2 cups

Calories per serving: 65 calories

Fat per serving: 5 g fat (2 g saturated)

Zucchini with Sage


  • 1 tablespoon olive oil
  • 8 sage leaves
  • 2 pounds zucchini, trimmed, cut into rings
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup low-fat chicken stock or water
  • 1 teaspoon unsalted butter


  • Heat a large skillet over medium heat and warm the olive oil. Add the margarine, sage and cook 1-2 minutes until the sage begins to turn dark green. When the sage is crispy, remove with a slotted spoon to a paper towel.
  • Turn the heat to high and add the zucchini, salt, and pepper. Cook 2-3 minutes, stirring occasionally until the zucchini starts to brown. Add the chicken stock and cover. Cook 2-3 additional minutes until zucchini is soft and sprinkle with sage. Serve immediately.

Nutritional Stats Per Serving (2 cups): 65 calories. 1 g protein, 3 g carbohydrates, 5 g fat (2 g saturated), 7 mg cholesterol, 1 g fiber, 189 mg sodium.

Weight Watchers® Points Plus: 2



  1. So, why the margarine??

    • Hi Allen,

      You can also use one tablespoon of butter if you have a clean bill of health. I usually recommend a good quality, trans-fat free margarine because saturated fat has been proven to raise blood cholesterol.

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