Go Back
+ servings
Crispy sauteed zucchini discs topped with finely shredded cheese.

Easy Sauteed Zucchini

The easiest, most delicious method for tender, flavorful zucchini, ready to eat in no time at all.
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Yield:4 servings

Equipment

  • Paper towels
  • Large cast-iron skillet or similar heavy-bottomed skillet
  • Spatula or tongs
  • Large plate

Ingredients

  • 2 medium zucchini approximately 6 ounces each; ends trimmed, sliced into ½-inch-thick discs
  • 2 tablespoons olive oil
  • 1 teaspoon salt more or less to taste
  • grated parmesan or shredded parmesan, optional

Instructions

  • Pat zucchini slices dry with paper towels and set aside.
  • Add 2 tablespoons olive oil to cast-iron skillet. Tilt and swirl skillet to distribute oil across entire surface of pan, then place skillet on stovetop over medium-high heat. Heat skillet until oil is hot and shimmery.
  • When oil is ready, place zucchini slices in skillet in single layer. Avoid overlapping slices as much as possible. Work in batches as needed depending on size of skillet and number of zucchini slices.
  • Cook zucchini slices 5 minutes undisturbed. After 5 minutes, gently flip one zucchini slice over to check doneness. If bottom of zucchini slice is medium to dark brown in color, flip remaining zucchini slices over. If not, continue cooking zucchini on original side until desired color is achieved, then flip all zucchini over.
  • After flipping zucchini slices over, cook zucchini 5 minutes more, until zucchini is browned on both sides. Slices should be soft and tender, and should look slightly deflated.
  • Transfer browned zucchini slices to large plate. Season with salt to taste, then top with parmesan if desired and serve immediately.

Notes

  • I recommend using a mandolin slicer to slice the zucchini into consistently-thick discs, but a very sharp chef's knife will work, too.
  • If you're sauteeing multiple batches of zucchini, wipe the skillet out with paper towels between each batch so nothing sticks or burns. Refresh the olive oil for each batch.
  • Zucchini: This recipe also works with yellow squash.
  • Leftovers: Refrigerate leftover zucchini in an airtight container up to 3 days. Reheat sauteed zucchini in a skillet over medium heat until just warmed through.
 

Flavor Variations

You're welcome to change out the seasonings, spices, and add-ins you use to get your perfect flavor combo. If you're looking for something besides just olive oil and salt, you might try:
  • Olive oil, minced garlic, sea salt, and white pepper
  • Avocado oil, compound butter (added after flipping the zucchini to prevent smoking), salt, and black pepper
  • Olive oil, thinly sliced onion, salt, and crushed red pepper flakes
  • EVOO, minced garlic, Italian seasoning, salt, and black pepper
  • Olive oil, minced garlic, minced fresh basil, unsalted butter (added after flipping the zucchini to prevent smoking), salt, and black pepper
Finish it off with a little parmesan and serve!

Nutrition

Serving Size: 1serving | Calories: 76kcal | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 588mg | Potassium: 222mg | Total Carbs: 3g | Fiber: 1g | Sugar: 2g | Net Carbs: 2g | Vitamin A: 170IU | Vitamin C: 15mg | Calcium: 14mg | Iron: 0.4mg
Recipe By:Cheryl Malik