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Quick and easy sautéed zucchini with garlic, butter, and fresh herbs is the perfect summer side dish! Add Parmesan cheese and crushed red pepper flakes 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 and burgers, to fish, pasta, and chicken!
Sauteed 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 recipe has been one of my favorite weeknight sides. It’s quick, easy, and appealing to little appetites — making it an ideal 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 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!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pan of sauteed zucchini. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Zucchini: diced into bite-size triangles or 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.
- 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 dill, basil, thyme, parsley, or chives in this dish, so pick your favorite — or use a combination!
- Lemon Juice: an acidic component to brighten up the dish at the end.
- 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, triangles (shown here), a small dice, or even grate it with a box grater (for a soft texture).
How to Saute Zucchini
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.
- Cook Garlic. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic, and cook until fragrant, about 30 seconds. Stir constantly so that the garlic doesn’t burn.
- 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.
- Add Remaining Ingredients. Stir in the herbs and lemon juice, then season with salt and pepper. Finally, garnish with Parmesan, if you like!
How to 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. 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 to Serve with Sauteed Zucchini
This versatile, easy side dish goes well with a variety of entrées. Here are some ideas to get you started:
- 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
- Shrimp and Grits
- Grilled Pork Tenderloin
- Fried Chicken
- Baked Penne, Penne alla Vodka, or Baked Ziti
- Easy Bolognese Sauce, Spaghetti Sauce, or Spaghetti Carbonara
- Linguine with Clam Sauce
- Deep-Dish Cast Iron Skillet Pizza, French Bread Pizza, Pizza Quesadillas, or other homemade (or takeout) pizza
- Chicken Dijon
- Baked Meatballs, Spaghetti and Meatballs or Meatball Casserole
- Classic Meat Lasagna or Vegetable Lasagna
- Stuffed Shells or Spinach Stuffed Shells
- Grilled Salmon or Grilled Scallops
- Whole Roasted Chicken or Roasted Chicken Thighs
- Grilled Shrimp
- Spinach Stuffed Chicken
- Grilled Chicken Thighs, Garlic and Herb Grilled Chicken or Grilled BBQ Chicken Breast
- Smothered Pork Chops, Oven Fried Pork Chops or Grilled Pork Chops
- Grilled Pork Tenderloin or Roasted Pork Tenderloin
- Cast Iron Skillet Filet Mignon, Grilled Steak Tips, New York Strip Steak or Grilled Flank Steak
- Baked Salmon or Oven-Fried Fish
- Crab Cakes or Virginia Crab Imperial
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 fridge overnight, strain off any liquid, and reheat in a skillet as suggested above.
Recipe Variations
- Onions or red peppers: add half of a thinly sliced onion or red bell pepper to the skillet with the garlic. Cook until the onion or pepper is soft, about 7 minutes, before adding the zucchini.
- Sautéed Zucchini and Tomatoes: add halved cherry tomatoes or a can of drained, diced tomatoes to the skillet with the zucchini.
- Substitute yellow squash for half of the zucchini. It adds variety and more color 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 herbs, but you can feel free to season the zucchini slices 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.
- Double all of the ingredients to serve a larger group.
- Make it dairy-free by replacing the butter with additional olive oil, and by omitting the Parmesan garnish.
Tips for the Best Sauteed Zucchini Recipe
- 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. It also helps the zucchini stay together, prevents it from becoming mushy, and adds a bit of 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 vegetables 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.
- For a stronger lemon flavor, add grated lemon zest to the skillet in addition to the lemon juice.
More Zucchini Recipes to Try
- Chocolate Zucchini Bread
- Classic Morning Glory Farm Zucchini Bread
- One-Bowl Zucchini Muffins
- Zucchini Gratin with Corn and Bacon
- Garlic Parmesan Zucchini Casserole
- Zucchini Fritters
- Greek Yogurt Chocolate Zucchini Cake
- Zucchini Pie
- Crispy Zucchini Fries
- Stuffed Zucchini Recipe
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
- 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. It also helps the zucchini stay together, prevents it from becoming mushy, and adds a bit of 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 vegetables 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.
- For a stronger lemon flavor, add grated lemon zest to the skillet in addition to the lemon juice.
Nutrition
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website. As an Amazon Associate I earn from qualifying purchases.
This recipe was originally published in July, 2020. It was updated in May, 2022.
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. 🙂