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+ servings

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
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 4 people
Calories 61kcal
Author Blair Lonergan


  • 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


  • 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.


  • 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.


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