Sauteed Zucchini
Posted: 06/26/20
Updated: 01/18/22
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Sauteed zucchini is one of the simplest summer side dishes, but one of the best when it’s done right! The key to perfectly tender but flavorful zucchini is all in how you cook it, and I’m sharing my recipe for this quick and easy veggie side.
What Make This Recipe So Good
- Zucchini – Raw zucchini has a very light taste when raw, which makes it perfect for sautéing. It literally soaks up the flavors that it is cooked in.
- Olive oil – Good olive oil is perfect for sautéing your zucchini and helps give it that olive-y, peppery flavor.
- Parmesan cheese – Just salt and some grated parm are all you’ll need (or want) to season the zucchini with.
How To Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
- Heat the olive oil in a large skillet over medium-high heat.
- Add the zucchini slices to the skillet, getting them in as much of a single layer as possible.
- Cook for 5 minutes without touching the zucchini.
- Flip over one slice of zucchini with a spatula. If it’s nicely browned, go ahead and flip the rest over. If not, keep cooking them until the bottom side is a medium to dark brown. (The dark color is what packs the zucchini full of flavor, so make sure not to undercook!)
- After all the slices are browned on one side and have been flipped over, cook for another 5 minutes or until the zucchini is nice and soft.
- Season the zucchini with salt and sprinkle with the parmesan. Serve immediately.
Chef’s Tips
- After you’ve flipped the zucchini slices are cooking the other side, look for the center of the zucchini slices, where the seeds are, to become sunken in. You’ll be able to tell that they’ve become tender and cooked enough when the slices look like they’ve deflated a bit.
- You can easily double or triple this recipe for a larger crowd. Be sure to continue to cook your zucchini slices in single layers and carefully wipe out the skillet between each batch so that cheese and other bits don’t stick to the bottom and burn.
- Use a mandolin or a sharp knife to cut your zucchini. A dull knife makes it way too easy to slip and cut yourself!
More Easy Veggie Recipes
- Roasted Sweet Potato Salad
- Instant Pot Corn on the Cob with Honey Butter
- Cucumber Tomato Salad
- Mexican Street Corn Salad
- Air Fryer Asparagus
Sauteed Zucchini
This easy sauteed zucchini is super flavorful and perfect for summer!
servings
Ingredients
- 2 zucchini ends trimmed and sliced into 1/2" thick rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- parmesan cheese grated, for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the zucchini slices to the skillet, getting them in as much of a single layer as possible. Cook for 5 minutes without touching the zucchini.
- Flip over one slice of zucchini with a spatula. If it's nicely browned, go ahead and flip the rest over. If not, keep cooking them until the bottom side is a medium to dark brown. (The dark color is what packs the zucchini full of flavor, so make sure not to undercook!) After all the slices are browned on one side and have been flipped over, cook for another 5 minutes or until the zucchini is nice and soft.
- Season the zucchini with salt and sprinkle with the parmesan. Serve immediately.
Notes
- Cutting zucchini: Use a mandolin or sharp knife to get a clean cut without cutting yourself.
- Cooking note: After flipping the slices, you will be able to tell when the zucchini is tender and cooked through by looking for when the slices look slightly deflated.
- If cooking multiple zucchinis: Continue to cook your zucchini slices in single layers and carefully wipe out the skillet between each batch so that cheese and other bits don’t stick to the bottom and burn.
Nutrition Information
Calories: 157kcal, Carbohydrates: 6g, Protein: 2g, Fat: 15g, Saturated Fat: 2g, Sodium: 1179mg, Potassium: 512mg, Fiber: 2g, Sugar: 5g, Vitamin A: 392IU, Vitamin C: 35mg, Calcium: 31mg, Iron: 1mg, Net Carbs: 4g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Wow! Tried this with yellow squash (as it was on-hand), and it was DELICIOUS! Will make again and will use zucchini. Thank you!
Ooh, that sounds delicious. I will have to try that!