Zucchini is abundant when in season and we love this delicious summer squash. Zucchini is great prepared in a number of ways, but this simple sauté is quick and delicious and the perfect side dish for a variety of mains! We love this simple yet flavorful Sautéed Zucchini recipe with chicken, pork, and red meats all summer long!
Looking for more side dishes like this? Try out our Spicy Charred Calabrian Chili Broccolini or Easy Sautéed Balsamic Asparagus with Parmesan.
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Why You’ll Love this Recipe
- This easy sautéed zucchini recipe requires no special equipment.
- Super fast recipe that everyone will love!
- Great way to use zucchini when they are cheap and plentiful in the summer.
- Zucchini is a healthy vegetable.
- This can be paired with a number of main dishes.
Different Ways to Cook Zucchini Squash
Zucchini squash is an extremely versatile and popular vegetable. It can be roasted in the oven, grilled, stuffed or made the way we did here, a simple sauté. Zucchini is easily turned into “zoodles” by spiralizing the vegetable and cooking as if they were pasta. Stuffed zucchini is also a great way to make a dish from zucchini. Of course, they are great raw as well in a salad or cut so they can be dipped in something on a crudité platter. There are so many zucchini recipes that will fit any meal and any occasion!
If you love zucchini as much as we do, check out some of our favorite recipes with zucchini:
Ingredients
Here is what you need to make this recipe:
- Zucchini: Sliced small zucchini are perfect for this recipe.
- Olive Oil: Used to sauté the zucchini.
- Kosher Salt and Black Pepper
- Dried Herbs: We like to use dried thyme, basil, marjoram, and oregano.
- Garlic powder: Garlic powder adds a mild garlic flavor without being overpowering. DO NOT use garlic salt.
- Parmesan Cheese: A good sprinkle of grated parmesan cheese elevates the flavor of the squash. Use the real parmigiano reggiano freshly grated for best flavor results.
- Fresh Basil: Some cut up fresh basil leaves bring a nice freshness and pop to the finished dish.
See recipe card below for quantities.
Substitutions
Here are a couple of common substitutions for the ingredients in this recipe:
- Zucchini: Common yellow squash or calabaza squash can be substituted for zucchini in this recipe.
- Parmesan: This can be removed for a vegan dish or swapped for a good pecorino cheese or Grana Padano if desired.
How to Make Sautéed Zucchini
This simple and delicious summer side dish whips up in no time. Simply slice and sauté the zucchini while giving it a bit of seasoning. Then serve with some parmesan cheese and fresh basil leaves. That’s it!
Step-by-Step Instructions
Slice the Zucchini
- Wash the zucchini and slice them into ¼” slices.
Sauté the Zucchini
- Heat the olive oil in a large sauté pan over medium heat. Once the oil is hot, add the zucchini to the hot pan. Toss to coat, then add the salt, pepper, garlic powder and dried herbs. Continue to cook, stirring and tossing often, until the zucchini are tender and begin to get a nice golden brown color - about 5 minutes.
Finish the Dish
- Remove the zucchini to a serving dish, sprinkling with the parmesan. Add the fresh basil and serve.
Variations
Here are a couple ways to change up this simple side dish recipe:
- Add a little of your favorite tomato sauce for a heartier side dish.
- For some added texture, try adding a small amount of toasted sunflower seeds, pumpkin seeds, pepitas, slivered almonds or even some toasted panko breadcrumbs on top.
- Make it spicy! Add some crushed red pepper flakes or Calabrian chili paste to give it some heat.
Storage
How to store leftover sautéed zucchini:
- Store in an airtight container in the fridge for up to 5 days.
How to reheat leftover sautéed zucchini:
- Simply reheat cooked zucchini in a sauté pan over medium-low heat until warmed through.
Can you freeze zucchini?
- You can freeze blanched zucchini but it loses its great texture, but sautéed zucchini isn't a great dish to freeze. Freezing the finished sautéed zucchini dish isn’t recommended since this is so quick and easy to make.
Top Tip
Don’t overcook the zucchini and don't cook on too high of heat. Once it gets very dark brown or even black you will get a bitter taste that is very unpleasant.
Troubleshooting
If you have very large in diameter zucchini, they can be halved before slicing to create half-moon shapes that are more bite-sized.
What to serve with Sautéed Zucchini
Sautéed zucchini is great with chicken, beef, pork chops or pork tenderloin, or any protein.
What Wines To Drink with Sautéed Zucchini
Any dry white wine pairs well with this sautéed zucchini dish, but it will stand up to a red if you pair with the main course of red meat.
FAQ
The heat should be on medium and the zucchini shouldn’t be added before the olive oil is hot. Don’t sauté over extremely high heat either or it could impart bitterness.
Simply slice the zucchini into ¼” rounds, half moons, or quartered pieces.
There are several reasons why this could happen but it’s relatively easy to avoid. Firstly, choose small skinny zucchini. These will be the sweetest. Secondly, do not cook over very high heat. This breaks the oil down too much and can also make the zucchini bitter. Finally, don’t cook the zucchini to the point where it gets dark brown or darker. This creates a bitter taste instead of a caramelized sweet taste.
Related
Looking for other side dish recipes like this? Try these:
Pairing
These are our favorite meat dishes to serve with sautéed zucchini:
📖 Recipe
Italian Herb Sautéed Zucchini Squash Recipe
Equipment
Ingredients
- 4 zucchini small and thin
- 2 Tablespoons olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Pinch dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried marjoram
- Pinch dried oregano
- ½ teaspoon garlic powder
- 3 Tablespoons parmesan cheese freshly grated
- 4 large basil leaves chiffonade or torn
Instructions
Slice the Zucchini
- Wash the zucchini and slice them into ¼” slices.4 zucchini
Sauté the Zucchini
- Heat the olive oil in a large sauté pan over medium heat. Once the oil is hot, add the zucchini to the hot pan. Toss to coat, then add the salt, pepper, garlic powder and dried herbs. Continue to cook, stirring and tossing often, until the zucchini are tender and begin to get a nice golden brown color - about 5 minutes.2 Tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, Pinch dried thyme, ½ teaspoon dried basil, ½ teaspoon dried marjoram, Pinch dried oregano, ½ teaspoon garlic powder
Finish the Dish
- Remove the zucchini to a serving dish, sprinkling with the parmesan. Add the fresh basil and serve.3 Tablespoons parmesan cheese, 4 large basil leaves
Notes
- Zucchini: Common yellow squash or calabaza squash can be substituted for zucchini in this recipe.
- Parmesan: This can be removed for a vegan dish or swapped for a good pecorino cheese or Grana Padano if desired.
Nutrition
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