I make this simple sautéed zucchini at least once a week—especially when dinner needs a veggie and I have zero time. It’s ready in just 10 minutes, tastes buttery and garlicky, and goes with almost anything.
Why I Love This
- You don’t need fancy ingredients or skills—just a hot pan, fresh zucchini, and a few pantry basics. It’s one of those healthy recipes that’s truly beginner-friendly and always hits the spot.
- It’s my go-to side with baked salmon, roasted chicken, or even tossed into a grain bowl with quinoa and chickpeas. When I need something healthy and homemade without overthinking it—this is the one I reach for.
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Ingredients
- Zucchini – Choose firm ones with smooth skin and minimal seeds for best texture. Have leftovers? Leave some for the next day's zucchini casserole.
- Olive oil – I usually go with olive oil for the flavor, but avocado oil or any neutral oil works well too. Butter is great if you want a richer finish.
- Garlic – If you're sensitive to garlic, you can use a little less—or try roasted garlic for something milder.
- Parmesan cheese – Totally optional, but freshly grated Parmesan on top is so good. You can skip it for dairy-free or use nutritional yeast or crumbled feta instead.
- Lemon zest – Optional, but adds another layer of flavor. I love how it boosts the freshness without overpowering.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Sauteed Zucchini
- Prep the zucchini: Slice zucchini into rounds, half moons, or cubes—about ¾ inch thick so they cook evenly.
- Heat the skillet: Add olive oil to a large skillet over medium-high heat.
- Cook the zucchini: Once the oil is hot, add the zucchini in a single layer and let it cook undisturbed for 1–2 minutes so it can get golden.
- Add garlic: Stir in the minced garlic and cook another 3–4 minutes, stirring often, until the zucchini is browned and just tender.
- Finish with flavor: Turn off the heat. Stir in lemon juice, lemon zest, scallion, salt, and pepper. Mix gently.
- Serve: Top with Parmesan if using, and serve immediately.
How do you keep zucchini from getting soggy?
Don’t salt it too early, and give it space in the pan to brown instead of steam.
Tips
- Don’t add salt until the end – This helps keep your zucchini from getting soggy. Salt draws out moisture fast!
- Use a large skillet – The zucchini needs space to brown. If it's too crowded, it'll steam instead.
- Cut evenly – Try to keep your zucchini pieces around the same size so they cook at the same rate.
- Cook in batches – If making a big batch, sauté in two rounds for better browning.
- Use butter for flavor – Swap half the oil with butter if you’re not keeping it dairy-free. It adds great richness.
- Make it vegan – Skip the Parmesan or use nutritional yeast for that savory finish.
- Add herbs – Fresh basil, parsley, or thyme go great stirred in at the end.
- Toss in extras – Sautéed mushrooms, cherry tomatoes, or a handful of spinach can easily be added.
- Try different cheese – Feta, goat cheese, or even a sprinkle of cheddar works if you’re feeling adventurous.
- Serve hot or cold – This dish is great fresh out of the skillet but also delicious chilled in salads or wraps the next day.
What I Love To Serve With Zucchini
- For vegetarian meal I love a good grain bowl with baked tofu, fermented cabbage, quinoa/pearl barley and edamame.
- Alongside turkey meatballs and mini bell peppers.
- Seafood like this parmesan crusted cod, shrimp or salmon is always great with zucchini!
Freezing And Storing Instructions
- To Store. Keep in an airtight container in the fridge for up to 3 days. Don't freeze cooked zucchini, it will get too watery after thawing.
- To Make Ahead. You can slice the zucchini up to a day ahead and store in the fridge.
- To Reheat. Rewarm in a skillet or microwave for 30–60 seconds.
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Recipe Card
Sauteed Zucchini
This Easy Sautéed Zucchini is a healthy 10-minute side dish with garlic, lemon, and optional Parmesan. Quick, flavorful, and beginner-friendly!
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INGREDIENTS
- 1 ¼ pounds chopped zucchini, 3 medium
- 1 tablespoon olive oil, or avocado oil
- 1 tablespoon garlic, minced
- 1 green onions, thinly sliced, optional
- 1 teaspoon fresh lemon juice, or more to taste, optional
- 3 tablespoon fresh grated parmesan cheese, optional
- ¾ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 1 teaspoon lemon zest, or to taste
INSTRUCTIONS
- Prep the zucchini: Slice zucchini into rounds, half moons, or cubes—about ¾ inch thick so they cook evenly.1 ¼ pounds chopped zucchini
- Heat the skillet: Add olive oil to a large skillet over medium-high heat.1 tablespoon olive oil
- Cook the zucchini: Once the oil is hot, add the zucchini in a single layer and let it cook undisturbed for 1–2 minutes so it can get golden.
- Add garlic: Stir in the minced garlic and cook another 3–4 minutes, stirring often, until the zucchini is browned and just tender.1 tablespoon garlic
- Finish with flavor: Turn off the heat. Stir in lemon juice, lemon zest, scallion, salt, and pepper. Mix gently.1 green onions, 1 teaspoon fresh lemon juice, ¾ teaspoon salt, 1 teaspoon lemon zest, ⅛ teaspoon black pepper
- Serve: Top with Parmesan if using, and serve immediately.3 tablespoon fresh grated parmesan cheese
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 73kcalCarbohydrates: 6gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 510mgPotassium: 393mgFiber: 2gSugar: 4gVitamin A: 344IUVitamin C: 28mgCalcium: 74mgIron: 1mg
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
FAQs
Can I add protein to this?
Serve it with tofu, grilled chicken, or even toss in some cooked chickpeas.
Can I use yellow squash instead?
YES! It works exactly the same. Feel free to mix both for color.
Do I need to peel zucchini?
NO! The skin is tender and adds great texture (plus nutrients). It's much healthier to eat vegetables with skin on, the only thing is that you have to make sure to wash them thoroughly with vinegar and buy organic whenever possible.
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