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

This easy sauteed zucchini recipe combines garlic, butter, herbs, and Parmesan for a quick and flavorful 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.
    Garlic and melted butter in a skillet.
  • Add zucchini, and continue to cook until tender, about 5-7 more minutes.
    Sauteed zucchini in a skillet.
  • Stir in herbs and lemon juice; season with salt and pepper, to taste.
    Adding fresh herbs to the skillet.
  • Garnish with Parmesan cheese and crushed red pepper flakes, if desired.
    Horizontal overhead shot of sauteed zucchini on a blue and white serving platter.

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

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