With crispy edges and infused with savory seasonings, sautéed zucchini is the perfect quick side to any dish!
Low-carb and low-calorie zucchini squash rounds are sautéed in garlic butter and basil and ready in minutes!
- It’s incredibly quick to prep and cook in just 15 minutes or less. Use that garden bounty of zucchini in no time!
- Endlessly versatile zucchini can be seasoned in myriad ways to match the menu.
- Low-cal and low-carb zucchini has a mild and nutty flavor that makes it so popular with main dishes like salmon, chicken, or steak.
- A double batch can be enjoyed all week long as a side or addition to a casserole or on toast.
What You’ll Need For Sauteed Zucchini
Zucchini: Look for firm, waxy zucchini without any soft spots or blemishes. Mix it up and add some yellow squash for color. If using extra large zucchini, slice in half and scoop out the tough seeds before slicing into half moons. Extra large zucchini can sometimes have tough skin, so it can also be peeled if you’d like.
Seasonings: Switch out the olive oil for bacon grease. Other flavor profiles to try are Italian and lemon pepper.
Variations: Keep seasonings simple with mild zucchini. Try add-ins like red onions, diced tomatoes, sliced mushrooms, or bell peppers. Even a bag of mixed frozen vegetable medley will work, just add a few minutes to the cooking time in Step 2 of the recipe below. For an extra flavor boost, sprinkle with parmesan before serving.
How to Make Sautéed Zucchini
With crispy edges and lots of seasonings, sautéed zucchini is the perfect quick side dish.
- Season thick-sliced zucchini as directed in the recipe below and sauté in olive oil.
- Push the zucchini to the side of the pan and add garlic and butter to the other side.
- Once fragrant, toss it all together and cook until the zucchini si browned.
Season to taste before serving.
Pro Tips
- We find that ½-inch slices give the best texture, but if you prefer even crispier, browned edges, slice into thicker rounds so they will hold up to the extra cooking time.
- Use a large enough skillet to avoid over-crowding and prevent the zucchini from steaming instead of browning.
Storing Sautéed Zucchini
- Keep leftover sautéed zucchini in a covered container in the refrigerator for up to 4 days. Reheat portions in a dry skillet to crisp up the edges.
- Freeze cooled zucchini in zippered bags for up to a month. NOTE: Due to its high water content, zucchini will lose its firmness once thawed, but it’s perfect for soup or a frittata!
Let’s Use That Extra Garden Zucchini!
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Sautéed Zucchini
Mild zucchini gains savory flavor with butter, garlic, herbs, & seasonings.
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Slice zucchini to ½-inch thickness.
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Heat olive oil in a 12-inch skillet over medium-high heat. Toss zucchini with oil, basil, salt & pepper.
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Add seasoned zucchini and cook 3-4 minutes or until tender-crisp.
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Move the zucchini to one side of the pan and add butter and garlic to the other and cook briefly. Combine and cook until zucchini is tender, about 2 minutes more.
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Season with salt & pepper to taste.
- If using extra large garden zucchini with tough seeds, slice in half lengthwise and scoop out the seeds with a spoon.
- Cut into ¾-inch slices if you prefer firmer zucchini or crispier edges.
- For a deeper flavor, add a sprinkle of parmesan cheese before serving if desired.
- Leftovers can be stored in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to one month.
Calories: 75 | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 321mg | Potassium: 266mg | Fiber: 1g | Sugar: 2g | Vitamin A: 285IU | Vitamin C: 18mg | Calcium: 21mg | Iron: 0.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Side Dish
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