Sauteed Zucchini

Sautéed zucchini is low cal, low-carb and has great flavor.

Thick coins of zucchini squash are seasoned with garlic, butter, and basil. This side dish cooks up quickly in a skillet and is as easy as it is delicious!

This side dish pairs well with salmon, steak, grilled chicken, or other roasted meats.

A Quick Zucchini Side Dish

This is a healthy side dish that is really quick to prep (and can be prepared up to 2 days before cooking).This easy sautéed zucchini recipe has just a few ingredients and lots of flavor.Add in your favorite seasonings or fresh herbs if you have them on hand.Make this zucchini recipe as a side dish or add sauteed zucchini to a casserole or pasta dish!

Ingredients for Sautéed Zucchini

Zucchini – Choose squashes that are full and heavy with intact skin. Mix it up with a few slices of yellow squash for color.

Add-Ins – Zucchini has a mild flavor and partners well with many other veggies. Try adding sliced red onions, mushrooms, corn, tomatoes, or red peppers!

Seasonings – We like to keep seasonings simple in this zucchini saute. If you’d like, add some fresh dill, lemon juice or zest, or other herbs like thyme, or red pepper flakes. If you have fresh herbs like parsley or basil, they should be added at the end of cooking.

Or toss with parmesan cheese before serving.

How to Sauté Zucchini

Ensure you use a large skillet so most of the zucchini is in a single layer. This helps it cook evenly and allows the slices to caramelize a little bit.

Prep Tip

If using extra large garden zucchini, cut it in half lengthwise and remove the seeds with a spoon.

Cut the zucchini slices thicker if you prefer it to be crisper, we find ½-inch gives the perfect texture while getting a little bit of brown color on the outside. Zucchini will continue to soften a little bit once removed from the pan so be sure not to overcook it.

Slice the zucchini into rounds (or moons if it’s large) per the recipe below.Toss with oil, basil, salt, & black pepper and cook until tender crisp.Move the zucchini to the side of the skillet & cook the garlic in butter. Toss it all together and enjoy!

Leftovers?

Keep leftover sauteed zucchini in a covered container in the refrigerator for up to 3-4 days. Reheat on the stovetop.

Sauteed zucchini can be frozen but won’t be firm once it’s thawed. Simply stir it into a soup or add it to a stew!

Extra Garden Zucchini?

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