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Square overhead shot of sauteed zucchini on a blue and white platter.
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Sautéed Zucchini

Quick and easy sautéed zucchini with garlic, butter, and fresh herbs is the perfect summer side dish!
Course Side Dish
Cuisine American
Keyword sauteed zucchini, seasonings for zucchini
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 people
Calories 61kcal
Author Blair Lonergan

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.
    The best seasonings for zucchini in a cast iron skillet with sauteed zucchini.
  • Stir in herbs and lemon juice; season with salt and pepper, to taste.
    Process shot showing how to add seasonings for zucchini (like lemon juice) to a pan of sauteed zucchini.
  • Garnish with Parmesan cheese and crushed red pepper flakes, if desired.
    Horizontal overhead shot of sauteed zucchini on a blue and white oval plate.

Nutrition

Serving: 1/4 of the recipe | Calories: 61kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 314IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 1mg