Make this Easy Sautéed Zucchini when you need a simple and healthy side dish the whole family will enjoy. It’s quick to whip up and so flavorful!
I don’t know if I’m the odd one out, but I LOVE vegetables. I’ve always loved them.
I’ve been trying to be more intentional about our side dishes, and now I often make this Easy Sautéed Zucchini when I need a simple and healthy side dish the whole family will enjoy.
Ingredients you’ll need
Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!
Ingredient notes
- Garlic: If you’re not a big fan of garlic, feel free to leave it out. You can also substitute 2-3 tablespoons of minced onion instead.
- Zucchini: Pick firm, medium-sized zucchini for best results. The tend to have a smaller amount of seeds and will yield a better result. If your vegetables end up having a lot of seeds inside (or you really must use up a giant zucchini from the garden), I strongly recommend removing the seeds.
- Parmesan cheese: Other delicious options include Romano cheese, Pecorino or Feta.
You can easily add different flavors if you like:
- chili flakes
- lemon juice and/or zest
- fresh thyme
How to make sautéed zucchini
1. Start by trimming the ends off the zucchini and slicing it into thin rounds.
2. Cook the zucchini and the garlic in olive oil in a large skillet. If you don’t have a large enough skillet, make sure to sauté the zucchini in two badges – otherwise it cooks unevenly.
3. Once the zucchini is almost done, stir the parmesan cheese and seasoning into the skillet and cook for 1-2 more minutes, until the zucchini has softened to your liking.
4. Serve the zucchini immediately with your favourite toppings – we enjoy some extra parmesan, extra black pepper and freshly chopped parsley!
Recipe tips
- do not overcook this vegetable, or it will turn into mashed zucchini
- if you have some of those giant garden zucchini, you’ll want to de-seed them before slicing
- for even more flavor, you can sauté some sliced onion with the garlic. You can also add more seasoning – finely grated lemon zest, chili flakes or fresh thyme are all very delicious!
Serving ideas
We love this side dish with so many things! It’s delicious with a regular meal, but also great if you’re on a low carb/keto diet. Some of our favorites:
Chicken recipes
- Instant Pot Chicken Thighs in Sun-Dried Tomato Sauce
- Balsamic Glazed Caprese Chicken
- Lemon Garlic Grilled Chicken
Beef recipes
Pork recipes
- Instant Pot Honey Mustard Pork Chops
- Maple Apple Pork Chops (though I make them with peaches instead of apples in the summer)
More easy vegetable side dishes
PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.
Easy Sautéed Zucchini
Recipe details
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 5 medium zucchini thinly sliced
- salt & black pepper to taste
- ¼ cup grated Parmesan cheese optional; or more to taste
Instructions
- Heat the oil in a medium-large skillet over medium heat. Add the garlic and the zucchini and cook for 3-6 minutes, until softened. Cook the zucchini in two batches if your skillet isn't large enough to comfortably hold everything!
- Once the zucchini is done, season with salt, pepper and parmesan cheese (if using). Serve immediately.
Notes
Ingredient notes
- Garlic: If you’re not a big fan of garlic, feel free to leave it out. You can also substitute 2-3 tablespoons of minced onion instead.
- Zucchini: Pick firm, medium-sized zucchini for best results. The tend to have a smaller amount of seeds and will yield a better result. If your vegetables end up having a lot of seeds inside (or you really must use up a giant zucchini from the garden), I strongly recommend removing the seeds.
- Parmesan cheese: Other delicious options include Romano cheese, Pecorino or Feta.
Cooking Tips:
- do not overcook this vegetable, or it will turn into mashed zucchini
- if you have some of those giant garden zucchini, you’ll want to de-seed them before slicing
- for even more flavor, you can sauté some sliced onion with the garlic. You can also add more seasoning – finely grated lemon zest, chili flakes or fresh thyme are all very delicious!
Nutrition
More recipe information
More zucchini recipes
Recipe first published on 08/16/2019. Updated and made better for you on 01/12/2021.
Julia says
Love this recipe because we tend to get a lot of zucchini from our garden, and I am typically looking for a way to make a healthy recipe with it—especially one that is easy and actually tastes good! I didn’t add the Parmesan but it was great without! Thanks for the tips of cutting out the seeds. 😃
Nora says
I’m so glad, Julia!
M says
Easy. Cook in 2 batches. 1st batch with garlic and ginger, a hint of spicy with the ginger. 2nd batch with no garlic and only sun-dried tomatoes. Like the 2nd batch better, substituted the tomatoes for bacon, a savory subsitute. Thank you for providing the easy and delicious recipe.
Nora says
I’m so glad, and those variations sound delicious!
Rachel says
You do not exaggerate, this zucchini is AMAZING! Going in my regular rotation for sure.
Morgan says
Delicious! Made it with lemon chicken.
Nora says
That’s the perfect pairing, Morgan!
Emma Jenkins says
trying to put our new year’s resolution of eating more vegetables into action straight away! made this to go with a pork dish for good luck for lunch today, and it was perfect. saved all the other vegetable dishes you linked to try in the coming weeks! thank u
Nora Rusev says
I’m so glad to hear this, Emma! Happy New Year!
Jazzie says
tastes good and is easy, seasoned with lemon jucie and chili flakes
Nora Rusev says
I’m glad you enjoyed the zucchini, Jazzie, and great seasoning!