This sautéed zucchini recipe is one of my favorite ways to use fresh summer veggies! With garlic, butter, fresh herbs, lemon, and Parmesan cheese, it’s a quick and easy side dish that comes together in about 15 minutes and pairs with almost anything on the dinner table.
More Zucchini Recipes:
Before You Get Started
A few quick tips will help you make the best sautéed zucchini:
- Slice the zucchini about ¼-inch thick so it stays tender without falling apart.
- Use the largest skillet you have so the zucchini browns instead of steams.
- Wait until the end to add salt, which helps prevent soggy zucchini.
How to Make Sautéed Zucchini
This easy sautéed zucchini recipe comes together in one skillet with just a handful of ingredients. Here’s how to do it:
Step 1: Cook the Garlic
Heat the olive oil and butter in a large skillet over medium-high heat.
Once the butter melts, add the garlic and cook just until fragrant.
This step only takes about 30 seconds, but it creates the flavorful foundation for the entire dish.
** Tip: Garlic burns quickly, so stir constantly and don’t walk away from the stove.
Step 2: Add the Zucchini
Add the zucchini to the skillet and spread it out into as even a layer as possible.
Cook for about 5 to 7 minutes, stirring occasionally, until the zucchini is just beginning to soften and lightly brown.
The goal is crisp-tender zucchini, not mushy zucchini.
** Tip: Avoid overcrowding the skillet. If the pan is too crowded, the zucchini will steam instead of sauté.
Step 3: Finish with Herbs and Lemon
Remove the skillet from the heat and stir in the herbs and lemon juice. Season with salt and pepper to taste.
The fresh herbs and lemon brighten the dish and balance the richness of the butter.
** Tip: For an even stronger lemon flavor, add a little grated lemon zest along with the juice.
Step 4: Garnish and Serve
Sprinkle the zucchini with freshly grated Parmesan cheese and crushed red pepper flakes, if desired. Serve immediately while the zucchini is warm and still has a bit of texture.
Serve it Alongside:
How to Keep Sautéed Zucchini From Getting Mushy
The biggest complaint about sautéed zucchini is that it can become soft and watery. Fortunately, it’s easy to avoid.
Follow these simple rules:
- Use medium-high heat so the zucchini browns quickly.
- Don’t overcrowd the skillet.
- Wait until the end to add salt.
- Cook only until the zucchini is crisp-tender.
- Remove the zucchini from the heat as soon as it’s done.
Remember that zucchini continues cooking for a minute or two after you remove it from the skillet. It’s better to slightly undercook zucchini than overcook it.
Storage and Reheating Tips
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in a skillet over medium-high heat until heated through.
Freezing: Freeze for up to 3 months, although the texture will be softer after thawing.
Frequently Asked Questions
Do you peel zucchini before sautéing?
No. The skin is thin, tender, and helps the zucchini hold its shape while cooking.
Why is my sautéed zucchini mushy?
It was likely overcooked, salted too early, or crowded in the skillet.
Should you salt zucchini before sautéing?
For this recipe, it’s best to wait until the end. Salt draws moisture out of the zucchini and can lead to a softer texture.
Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash cooks exactly the same way and can replace some or all of the zucchini.
How thick should zucchini be sliced for sautéing?
About ¼-inch thick works best. Thin slices tend to fall apart, while thicker slices stay firmer.
More Easy Vegetable Sides
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sautéed Zucchini
Ingredients
- ½ tablespoon olive oil
- 1 tablespoon salted butter
- 1 clove garlic, minced or pressed
- 1 lb. zucchini (about 2 medium), thinly sliced into rounds, half-moons, or triangles
- 1 tablespoon chopped fresh dill, basil, thyme, chives, or parsley (or about ¼ teaspoon dried dill weed, dried basil, dried thyme, dried parsley, or dried chives)
- ½ teaspoon freshly-squeezed lemon juice
- Kosher salt and ground black pepper, to taste
- Optional garnish: freshly-grated Parmesan cheese; crushed red pepper flakes
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat. Add garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
- Add zucchini, and continue to cook until tender, about 5-7 more minutes.
- Stir in herbs and lemon juice; season with salt and pepper, to taste.
- Garnish with Parmesan cheese and crushed red pepper flakes, if desired.
Notes
- Slice zucchini about ¼-inch thick for the best texture.
- Do not peel the zucchini.
- Wait until the end to add salt.
- Fresh dill, basil, thyme, parsley, or chives all work well.
- Italian seasoning is an easy shortcut.
- Add lemon zest for extra citrus flavor.
- Yellow squash can replace half of the zucchini.
- Add cherry tomatoes during the last few minutes of cooking.
- Reheat leftovers in a skillet for the best texture.
- Avoid overcooking to prevent mushy zucchini.
Nutrition
Originally published in July, 2020, this post was updated in July, 2026.
Looks good! My mother made zucchini in a similar fashion but she always burned the garlic. I thought I hated zucchini for decades but I found out later, through my own cooking mistakes, that what I hated was the taste of burned garlic. Later, when we had a microwave, she made yellow squash with lemon and onion which was good but braised rather than sauteed.
I was wondering. How do I check the skillet to make sure that it’s hot enough. Should I drop in a pinch of flour to see if it sizzles? I would probably add the onion. Should I add more fat to the skillet if I use the onion. I also had a question about sweet onions.. The sweet onions which I have found in the local stores are great big things. Probably the size of three “small” onions! How long would a sweet onion keep in the refrigerator? If I froze the remainder, chopped or sliced, would it be worth using later? I only cook a couple of dishes in a week. Thanks.
Hi, Marion! You can tell that the oil is hot enough when it starts to shimmer in the pan. Don’t let it get to the point of smoking, though.
You don’t need to add any extra fat to the pan if you include onion, although you certainly can if you like. An onion will keep in the fridge for at least a couple of weeks. You can slice up any extra onion and then freeze it to use later, too. The frozen onion will be soft when it’s thawed, but that doesn’t matter if you’re planning to cook it anyway. Hope that helps!
Love zucchini, & will make this week. For the herbs, is it one fresh tablespoon of EACH herb? Or is it one tablespoon of all herbs combined? For the dried herbs-is it 1/4 teaspoon of each herb? Thanks!
Hi, Renee! I recommend 1 tablespoon of fresh herbs total — in any combination or variety that you like. If you’re using dried herbs, I’d cut it down to about 1/4 teaspoon total. You can always add more after tasting it. 🙂
Americans donot know how to cook. You dont need’heat’ or spicy to make the zucchini delicious. Also why keep it so hard? When I sautee them they become browned and soft not hard! Nothing wrong with very soft zucchini. Thats the way Italians cook them and they are delicious that way!
I loved this recipe. I had a nice-sized zucchini growing in my garden. I decided to try this recipe; it is a keeper. OMG, I love it. I did add fresh cherry tomatoes and fresh herbs, which I have growing in my garden. I must confess I added 1 1/2 tbls. of the herbs. I recommend this to everyone. It is delicious. Thank you for sharing.
Thank you for the feedback, Hilary! We’re so glad you enjoyed the recipe and were able to adjust it to use what you had on hand.