Easy Sautéed Zucchini Recipe - iFoodReal.com (2024)

This Easy Sauteed Zucchini recipe is healthy, tasty and so simple! All you need is just 5 ingredients and 5 minutes to prepare the perfect summer side.

Got a bounty of garden zucchini and summer squash? You might also love Mediterranean zucchini boats and shrimp with zucchini.

During summer, you’d think I had a whole zucchini farm with the amount of zucchini and summer squash that I use to cook! Along with zucchini quiche and grilled zucchini, simple sides like this sautéed zucchini are a must.

Learning how to sauté zucchini to perfection couldn’t be easier. The high heat softens the zucchini with a light sear so that it’s tender without being mushy.

Even better, the combination of garlic, dill, and a little freshly grated Parmesan cheese makes for a veggie side that even your kids will be coming back for seconds.

Serve it up alongside Greek chicken kabobs or other healthy grill recipes, and you’re in for a winning combination!

Why You’ll Love Sautéed Zucchini

If you’re not already sold on this simple stovetop zucchini, here are more reasons why it’s one of my favorite summer healthy sides!

• Easy: Sautéed zucchini recipe takes only 5 minutes. Just slice, season and sauté! Use a mandoline to make the job go even quicker.
• Simple ingredients: All you need is 5 ingredients plus salt and pepper.
• Year round vegetable side: Locally sourced, from the garden, or at the grocer this vegetable is easy to find and budget friendly.
• Versatile: This sautéed zucchini recipe is low carb, gluten free, and adaptable to suite many diets!

Ingredients You’ll Need

If you currently have zucchini in your kitchen, then chances are you could make this sautéed zucchini right now!

• Zucchini: You can use smaller or larger zucchini and simply adjust the way they’re chopped. This method will also work with summer squash.
• Garlic: Feel free to adjust the amount of grated or minced garlic to personal preference. But I don’t recommend omitting it as it really helps to pack in flavor to this simple side!
• Herbs: As a Ukrainian, my favorite is dill. However, you can use basil or Italian parsley too (I recommend flat leaf for the best flavor).
• Oil: Use a neutral-flavored cooking oil like avocado oil, olive oil, or coconut oil.
• Salt & pepper: To season and taste.

How to Sauté Zucchini

As much as I love a zucchini tomato bake and baked zucchini fritters, there’s no option as quick and simple as this 5-minute sautéed zucchini!

Chop the zucchini: First, clean and chop the zucchini.

If it’s a large one, then you can chop them into 1/2 inch thick cubes or quarter moons (pictures).

For smaller ones, half moons would work. And with baby zucchini, then even whole rounds would work well.

No need to peel as zucchini skin is very thin.

Heat the skillet: Add the oil to a large pan and heat it up over high heat. I do this while I’m chopping the zucchini, so it’s ready to go when the squash is ready!

Sauté zucchini: Add zucchini slices to the heated pan and cook for 3 minutes, stirring just a couple of times. This will help the outside of some pieces sear and brown a little.

Season them: Meanwhile, as it sautés, quickly grate the garlic, chop the herbs, and add them to the pan, stirring in. Finally, add in the grated parmesan, stir, and serve!

Tips for Best Results

• Avoid dry ingredients: Fresh is the key to this sautéed zucchini recipe. Fresh herbs, fresh garlic (not garlic powder), and fresh parmesan (not from a shaker) will have the best results!
• Don’t slice them too thin: The thinner you slice the zucchini, the more likely that you’ll end up with results that are mushier and more ‘steamed’. I recommend 1/2 inch in thickness for the best results.
• Allow the squash to sear! Make sure to allow the zucchini to touch the hot skillet surface without stirring too much to allow it to sear. If you stir the squash too much, they’ll end up mushy, pale, and ‘steamed’ rather than ‘fried’.
• Remove from heat: Remember that your zucchini will continue to cook slightly from residual heat, so it’s best to remove the sautéed zucchini from the pan before they’re cooked to your liking.
• Cook in batches: If you want to make a large amount, it’s best to cook the zucchini in batches so it can properly brown.

Zucchini Recipe Variations

I love this chopped zucchini saute as is! But here are a few optional ‘add-ins’ for variety when seasoning your zucchini summer squash pieces.

• Spices: If you want something a little more complex than the salt and pepper combo, you can use seasonings like Cajun, DIY seasoning salt, Italian seasoning blend, or taco seasoning for more flavor. Smoked paprika, onion powder, or red pepper flakes are spices that also work great!
• Other cheese: While I love the salty, savory, tangy flavors of fresh parmesan, feel free to swap it out with another sharp cheese like cheddar or even crumbled feta or goat cheese.
• Tomatoes: Cook them first before adding zucchini. Grape or cherry tomatoes will keep their shape better than larger sliced tomatoes.
• Mushrooms:Make sure to fry them on high heat with a bit of salt first before adding zucchini. Whole mushrooms would be better as they will keep their water inside.
• Butter: Add a small amount 30 seconds before removing it from the pan, so it doesn’t get the chance to burn but will coat the slices in delicious buttery flavor.

Serving Recommendations

Simple zucchini sauté goes with pretty much everything! That’s why I love it so much! Here are a few suggestions:

• Baked chicken thighs
• Grilled shrimp skewers
• Instant Pot spaghetti

You could even let it cool down, toss with simple vinaigrette and enjoy as a salad.

Storage Instructions

Make ahead: I don’t recommend making this recipe in advance. It is best when enjoyed immediately after cooking.

Storing: Once cooked, the zucchini can be stored in an airtight container in the refrigerator for up to two days. It may be good for three, but I’ve found two is the best, as it will continue to go soggier as it sits.

Freezing: I don’t recommend freezing zucchini as its high water content means it becomes very limp upon thawing.

Reheat: For the best results, reheat the zucchini in a hot skillet until warm. They’ll be slightly more tender than before but will still taste fantastic!

Common FAQs

More Vegetable Side Dishes

• Garlic green beans

More Healthy Zucchini Recipes

• Chicken with zucchini and tomatoes
• Chicken and corn with zucchini
• Pasta with zucchini and tomatoes
• Zucchini casserole
• Tuna zucchini cakes

You might also enjoy browsing through my favorite healthy zucchini recipes!