Quick and easy Sautéed Zucchini and Onions with garlic, butter and fresh herbs is the perfect summer side dish!
Quick and easy Sautéed Zucchini and Onions with garlic, butter and fresh herbs is the perfect summer side dish! Add Parmesan cheese on top for an extra layer of flavor. Best of all, the healthy and delicious vegetables pair nicely with just about any entrée — from grilled steak to fish, pasta to chicken!
How to Cook Zucchini and Squash
There always seems to be a bumper crop of fresh zucchini during the months of July and August in Central Virginia! We throw the mild green veggie into chocolate cake and quick bread, turn it into fries, and use it to make casseroles. For years, though, this Sauteed Zucchini has been one of my favorite go-to recipes. It’s quick, easy and appealing to little appetites — making it an ideal side dish for family dinners!
You only need a few minutes for the zucchini to become nice and tender in a hot skillet — not mushy! If it’s available, you can include yellow summer squash with the zucchini for added color and flavor. The vegetables absorb the flavor of the onions, garlic and butter, so the healthy side dish truly tastes decadent. Add your favorite fresh summer herbs, a squeeze of lemon juice and a Parmesan garnish. You won’t be dreading the zucchini overload anymore!
Sautéed Zucchini and Onions
It doesn’t take much to turn the humble summer squash into a tasty and delicious side dish! With just a handful of simple ingredients and a few minutes on the stovetop, your new favorite veggies are ready for the table.
Ingredients
- Zucchini: sliced into thin rounds (but not too thin, or they’ll fall apart when cooked). Use yellow squash for half of the recipe if you’ve got it on hand, too!
- Olive Oil and Butter: a combination of the two fats adds a nice balance of flavor, plus you get the higher smoke point from the oil.
- Onion: a wonderful sweet and savory addition to the dish. I typically use Vidalia onion, but any variety will work.
- Garlic: a natural seasoning for zucchini!
- Fresh Herbs: summer is such a great time to take advantage of fresh herbs, but you can use dried herbs in the off-season, too. I love either dill or basil, but thyme, parsley and chives are all tasty in this dish as well. Try a combination!
- Lemon Juice: an acidic component to brighten up the dish.
- Parmesan: optional, but the creamy, nutty and salty cheese offers a perfect finishing touch!
How thick to slice the zucchini?
This is a matter of personal preference. If you slice the zucchini into paper-thin rounds, they will become very soft and will fall apart while cooking in the skillet. I prefer a slightly thicker slice (using the middle notch on my mandoline), which is about ¼-inch thick. You can make the slices as large as ½-inch thick if you like a sturdier, more firm bite to your finished dish. You can also cut the zucchini into half-moons, a small dice, or even grate it with a box grater (for a soft texture).
Step 1: Cook Onion and Garlic
Heat the olive oil and butter in a large skillet over medium-high heat. Add the onion and garlic, and cook until the onion is soft.
Step 2: Sauté Zucchini
Add the zucchini to the skillet and sauté for 5-7 minutes, or until the zucchini is just starting to brown and become tender.
Step 3: Add Remaining Ingredients
Stir in the herbs and lemon juice, then season with salt and pepper. Finally, garnish with Parmesan, if you like!
How do you cook zucchini so it’s not mushy?
Zucchini gets mushy if it’s overcooked, so the key to a perfect skillet of sauteed zucchini is not cooking the vegetables for too long. You’ll add the onions and garlic to the pan first, allowing the onions plenty of time to soften before the zucchini hits the hot skillet. Once the vegetables are in the pan, keep a close eye on the dish, stirring regularly. Remove the pan from the heat as soon as the zucchini becomes crisp-tender. It should look slightly wilted and soft, but still have a bit of crunch. If you continue cooking it for too long, the zucchini becomes mushy and less appetizing.
What goes well with Sautéed Zucchini?
This versatile easy side dish goes well with a variety of entrées. Here are some ideas to get you started:
- Grilled Steak
- Grilled Salmon or Southern Glazed Salmon
- Spaghetti with Meat Sauce
- Lemon Chicken Piccata
- Oven BBQ Chicken Breast
- 4-Ingredient Pork Loin Roast
- Crispy Southern Fried Catfish
- Southern Bourbon-Glazed Beef Tenderloin Recipe
- Virginia Brown Sugar Baked Ham
- Grilled Chicken
- Shrimp and Grits
- Grilled Pork Tenderloin
- Fried Chicken
- 5-Ingredient Chicken Crescent Rolls
- Baked Penne
- Lasagna
What herbs go with Sautéed Zucchini?
Pick your favorites, because just about anything goes here! I grab whatever is available in our summer garden — usually dill or basil. You can also try thyme, rosemary, parsley and chives…or a combination of these.
Storage Tips
Leftover sautéed zucchini will last in an airtight container in the refrigerator for 3-4 days. To reheat, warm the zucchini in a skillet over medium-high heat, spreading the slices out as much as possible. Stir frequently and cook just until heated through.
Can sautéed zucchini be frozen?
Yes — you can freeze leftover cooked zucchini in an airtight Ziploc freezer bag for up to 3 months. Thaw in the refrigerator overnight, strain off any liquid, and reheat in a skillet as suggested above.
Tips for the Best Pan-Fried Zucchini
- Use the largest skillet you have. You’re cooking a lot of vegetables here, so you want to be able to spread them out as much as possible. This allows the zucchini to cook evenly and get nicely browned instead of steaming.
- Do not peel the zucchini. The peel is very thin, so there’s no need to remove it before cooking the zucchini. It also helps the zucchini stay together in rounds, prevents it from becoming mushy, and adds a bit of nice texture to the dish.
- Season at the end. Wait to add the salt until you’re done cooking the zucchini. If you add salt at the beginning, it draws moisture out of the zucchini and results in a mushier texture.
- Don’t overcook the zucchini or it will lose that nice crisp-tender texture and will fall apart in the pan.
Variations
- Sautéed Zucchini and Tomatoes: add halved cherry tomatoes or a can of drained, diced tomatoes to the skillet with the zucchini.
- Sautéed Zucchini and Yellow Squash: substitute yellow squash for half of the zucchini. It adds variety to the dish.
- Grate the Zucchini: coarsely shred the zucchini with a box grater before sautéing. It has a nice, soft texture that kids love.
- Add Nuts: instead of Parmesan, try adding crunchy toasted slivered almonds, pecans, or walnuts to the top of the dish.
- Use a variety of herbs and seasonings. This simple recipe uses just garlic, salt, pepper and dill or basil, but you can feel free to season with just about anything in your pantry that you like!
- Add white beans or chickpeas for a heartier, more filling dish with extra fiber and protein.
More zucchini recipes that you might enjoy:
- Garlic Parmesan Zucchini Casserole
- Zucchini Pie
- Easy Squash and Zucchini Gratin
- Zucchini Pizza Casserole
- Crispy Zucchini Fries
- Stuffed Zucchini Recipe
Sautéed Zucchini
Quick and easy Sautéed Zucchini and Onions with garlic, butter and fresh herbs is the perfect summer side dish!
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 1 sweet onion, thinly sliced
- 1 clove garlic, minced
- 2 lbs. zucchini (about 4 medium), thinly sliced into rounds
- 1 tablespoon chopped fresh dill or basil (or about ¼ teaspoon dried dill weed or dried basil)
- 1 teaspoon freshly-squeezed lemon juice
- Salt and pepper, to taste
- Optional garnish: freshly-grated Parmesan cheese
Instructions
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Heat olive oil and butter in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring, until the onion is soft (about 7 minutes).
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Add zucchini, and continue to cook until zucchini is tender (about 5-7 more minutes). Stir in herbs and lemon juice; season with salt and pepper, to taste. Garnish with Parmesan cheese, if desired.
Recipe Notes
- Use the largest skillet you have. You’re cooking a lot of vegetables here, so you want to be able to spread them out as much as possible. This allows the zucchini to cook evenly and get nicely browned instead of steaming.
- Do not peel the zucchini. The peel is very thin, so there’s no need to remove it before cooking the zucchini. It also helps the zucchini stay together in rounds, prevents it from becoming mushy, and adds a bit of nice texture to the dish.
- Season at the end. Wait to add the salt until you’re done cooking the zucchini. If you add salt at the beginning, it draws moisture out of the zucchini and results in a mushier texture.
- Don’t overcook the zucchini or it will lose that nice crisp-tender texture and will fall apart in the pan.
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