Easy Sauteed Zucchini

This easy Sauteed Zucchini recipe is the best way to turn a favorite summer squash into a healthy tasty side dish in just 12 minutes! It has only a few basic ingredients but the flavor of the fresh herbs and garlic really make it taste special.

Of course I also love to make grilled zucchini , zucchini noodles, zucchini ribbons and zucchini casserole. Not to mention baking up a batch of my chocolate chip zucchini bread. This recipe today though, you guys, is so easy to prepare and goes with so many main courses. It is the perfect one to have up your sleeve for a super-fast healthy side!

At the restaurant where I learned how to make this sauteed zucchini, we paired it with salmon (this salmon in foil is what I would pair it with at home.) It would also be great with grilled chicken or flank steak. Or serve it with one of our favorite healthy burger recipes.

Ingredients For This Recipe

Zucchini

For this recipe you will need 2 medium zucchini weighing a combined total of one pound. You can use a large, just weigh out 1 pound to make sure that the pan won’t be overcrowded. (More on that in a minute.) And you will probably want to cut it lengthwise into quarters so each piece is bite sized.

Garlic

If you know my Simple Skillet Green Bean recipe or my Garlic herb butternut squash, then you know the key to an easy skillet side dish is to add garlic! It seems like a no-brainer, but really it makes all the difference. I always recommend using freshly chopped garlic for the best taste and flavor.

Herbs

In the summertime fresh herbs are a must! The original recipe (from the above mentioned restaurant) used a combination of what we called “savory herbs” which was a blend of half part sage, thyme and oregano mixed with half part parsley.

Today I used sage, oregano, thyme and dill, all of which were growing in my garden. But you can use whatever herbs you have on hand! You can’t go wrong. Fresh basil is wonderful too. My only caveat would be to limit the amount of rosemary to 1 teaspoon, because it is so strong. Try blending a few together! If you are in a rush you can sub in dried herbs. I suggest using 2 teaspoons Italian seasoning and adding it in with the garlic.

Oil

I chose avocado oil today but you could also use olive oil or another cooking oil of your choice.

How To Make Sauteed Zucchini

Prep Ingredients

1. Cut the zucchini by slicing the blossom and stem end off.
2. Then cut lengthwise through the squash.
3. Lay the halves, cut side down for stability, and slice into half moons on a slight bias. (See picture on left.)
4. My slices are a little thicker than 1/4 inch thick. Slicing them too thin will cause overcrowding and the zucchini will become easily limp and overcooked.

You will also want to chop the garlic and herbs before you start cooking. This recipe goes so fast it is best to have everything ready before you begin cooking!

Step 1: Use a Hot Pan

Get the pan hot! This is key to browning the zucchini and keeping it from getting watery.

Food Science Tip: Water boils at 212 degrees, and sugars caramelize at 320. The naturally occurring sugars in the zucchini will not be able to caramelize if there is water present. That is why it is important to use high heat if you want to brown. (If you are wondering why we would want browning, we do because browning = flavor.)

Add the oil to heat it up and wait for it to become thin in texture, shimmer and look at the air above the pan. You will begin to see a wisp of vapor coming off the skillet. This is subtle and hard to see so you may need to look from the side. Take note: I am not talking about full-on smoke, you don’t want to heat it up so much that you are burning the oil.

As soon as you see the vapor of the oil “just beginning to smoke” add the zucchini into the hot skillet and then leave it there, untouched for two minutes. Stirring will cool down the skillet and cause the zucchini to release its moisture. As I said, we don’t want that because that will inhibit browning.

Step 2: Minimize Stirring

After two minutes and the bottom is browned, stir it once. Then let it sit undisturbed again for another minute or two. [Remember zucchini has relatively high water content, so stirring too much will only result in soggy zucchini!] Stir one more time and let it cook until the zucchini is starting to soften up. (All told, at this point, it should cook about 5 minutes.)

Step 3: Cook the Garlic

Scrape the zucchini to one side of the skillet. Tilt the skillet to allow the oil to run on the empty side of the sillet. If your skillet seems dry you can add a tiny bit more oil onto the surface. Add the garlic to the oil stir it around until it is fragrant. This only takes about 1 minute.

Step 4: Add Herbs

Stir the zucchini into the garlic and then add in the herbs, salt and pepper. Stir it together and serve it immediately.

FAQs and Expert Tips

Variations To Try

If you want to try something different than this combination of garlic and herbs here are a couple of different options.

• Add a handful of halved cherry tomatoes in step three when you stir the garlic into the softened zucchini. Use 2 T basil instead of blended herbs. Top with crumbled feta cheese or parmesan.
• For added protein, dietary fiber and to make this more substantial in general, add a can of drained white beans after step three. Season with a pinch of red pepper flakes! Top with crumbled goat cheese and dot with pesto. Cover and let heat through.
• Stir in one cup fresh corn kernels and 1 can drained black beans after step three. Warm through. Omit the chopped herbs and instead, top with shredded Mexican cheese blend. Garnish with crumbled tortilla chips and chopped cilantro.
• Come up with your own combination based on your own matter of personal preference!

Serving Suggestions and More Recipe Ideas

Serve this sauteed zucchini as is. For even more flavor top it off with crumbled feta cheese (I like goat feta best with it) or grated Parmesan cheese. You can also drizzle on some lemon juice or aged balsamic vinegar for a bit of tang.

Here are some menu pairing ideas and more recipes with zucchini and summer squash to try this season.

• My rustic Ratatouille stew with eggplant and zucchini is a little smoky and goes great with crumbled chevre and pine nuts on top.
• This Zucchini Oat bread is low in added sugar and sturdy enough to pack for a picnic or in lunchboxes.
• If you have any of those giant zucchini from the garden, use them to make this pureed Zucchini Soup with dill. It is great hot or cold.
• Our grilled zucchini is one of those easy recipes for effortless summertime dinners.
• Shave zucchini and add the ribbons on top of pita pizzas for a quick weeknight dinner.
• This Summer Squash Chicken Tortilla Skillet has Mexican flavors, and works with zucchini too.
• Our healthy Zucchini Casserole is another easy veggie side that is also gluten-free and low in carbs.
• Another summer squash recipe to try is this Grilled Stuffed Squash Boats.

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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