• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Our Salty Kitchen
  • Browse All Recipes
  • Season
    • Fall Recipes
    • Spring Recipes
    • Summer Recipes
    • Winter Recipes
    • Holiday Recipes
  • Diet
    • Gluten Free
    • Grain Free
    • Keto
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30 Recipes
  • Course
    • 30 Minute Meals
    • Appetizers
    • Breakfast
    • Condiments and Sauces
    • Desserts
    • Cocktails
    • Main Dishes
    • Pasta
    • Salads
    • Side Dishes
    • Soups and Stews
  • Method
    • Instant Pot Recipes
    • Air Fryer
    • Slow Cooker
    • Grilling Recipes
    • Stir Fry
  • About
    • Let’s Collaborate!
    • Recipe Photography for Food Bloggers
    • Photography Portfolio
    • License Images
    • Contact Us
    • Privacy Policy
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • All Recipes
  • Main Dishes
  • Side Dishes
  • Salads
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    You are here: Home » Meal Type » Side Dishes » Simple Sautéed Zucchini

    Simple Sautéed Zucchini

    5 from 1 vote
    September 11, 2020 (updated May 6, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Pinterest image for a pan sautéed zucchini recipe.
    Pinterest collage for a pan sautéed zucchini recipe.
    Pinterest image for quick and easy sautéed zucchini.
    Pinterest collage for quick and easy sautéed zucchini.

    Our Super Simple Sides takeover week is almost over, so before we wrap, get the last of your summer squash on deck for some simple Sautéed Zucchini. Basil, garlic, and just a bit of char from the skillet add depth to the veggie’s buttery, rich flavor. So good! And even better? Depending on how fast you can cut a zucchini, this easy side is ready in as little as 15 minutes.

    A white serving bowl of sautéed zucchini garnished with fresh parsley with a striped tan napkin.
    Jump to:
    • Sautéed Zucchini Ingredients
    • How to Make Sautéed Zucchini
    • Tips for Making This Recipe Perfectly
    • Make It Your Way
    • Other Simple Sides You’ll Love
    • Recipe


    We’re going to end this week on a high note, because I just had a neighbor bring me some of her final crop of zucchini. Not to suggest I don’t love all the cozy seasonal sides we’ve served up this week to help transition to fall but having one final burst of summer is always nice.

    I know I spent all week highlighting how simple and versatile these easy sides are – and that they could literally be served with just about anything – but sometimes it’s nice to plan a menu in reverse and think about what main dish goes with your sides instead. Zucchini just happens to be one of my favorite veggie sides to do this with. Why? Well, I have a tiny confession…

    Normally, usually, most days, I am striving for harmony in the recipes I create and the meals I eat. Making sure that tastes and textures don’t work against each other is one of several golden rules in my kitchen. Take this particular recipe. I help balance the soft texture and mild flavor of zucchini by searing it, then pairing it with complementary, fresh leafy herbs.

    One might assume that because zucchini is, in general, a super mellow veggie, that I’d be keen on pairing it with something on the other side of the culinary spectrum…but one would be incorrect.

    Side view, a silver serving spoon tucked into a white bowl of sautéed zucchini.


    This may just be me (give it a try if you haven’t and see if you don’t agree), but I like pairing zucchini with other mild, almost buttery foods. Including – and primarily, as fate would have it – those with similar textures. This is why recipes like Ratatouille work as a whole meal. Perhaps some will think this a cardinal sin, but if this is my worst culinary sin, then I’d rather go to my grave with this over gas station sushi any day.

    My go-to’s for sautéed zucchini:  eggs (they’re not just for breakfast!), fish, and eggplant. And if done right, it’s like eating haute cuisine without 6 lbs. of butter and cream in each dish. Try it on the side of a fresh herb omelet with Boursin, or pan-seared scallops and a touch of pesto, or a breaded eggplant cutlet with tapenade and tell me they don’t go together.

    My point in sharing all this (aside from putting scandalous, mouth-watering thoughts in your head) is that just because you’ve got fast, easy side dishes in your arsenal now, doesn’t mean you only use them when you’re short on time. And it certainly doesn’t mean you always have to look for balance in opposites. The existence of yin and yang as a concept doesn’t presuppose the existence of harmony in a yin and yin scenario.

    Got that nugget of wisdom from a fortune cookie.

    Sautéed Zucchini Ingredients

    The ingredients for sauteed zucchini arranged on a cutting board.
    • Zucchini:  cut into wedges, then into ½″ wide bite-sized pieces. Keep the skins on for flavor, texture, and nutrients (and because zucchini tends to fall apart without the skin holding it together).
    • Olive Oil:  use high quality olive or avocado oil.
    • Garlic:  fresh or jarred, as long as it’s minced.
    • Fresh Basil:  coarsely chop, but not too much – bigger pieces yield bigger flavor.
    • Salt and Pepper

    How to Make Sautéed Zucchini

    In less time than it even takes to get your grill fired up, Sautéed Zucchini – with the perfect amount of seared crust – can be on your plate. Mild-mannered squash transforms into a super easy side with help from sidekicks like fresh basil and garlic in just about 15 minutes! Heck, if you’re using minced garlic instead of cloves, it might even take you less time to cook than it does to prep. Just don’t forget to put down your spatulas and let that char build while sautéing.

    A collage showing how to make crispy sautéed zucchini in a non-stick skillet.
    • Heat a 12″ skillet over high heat. The skillet is hot enough when you sprinkle a bit of water and it immediately evaporates.
    • Add the oil and heat until it shimmers.
    • Add the zucchini to the skillet, toss once to coat in the fat, then distribute into an even layer. Sauté undisturbed for 3 minutes.
    • Toss once more, then sauté an additional 3 minutes undisturbed. At the end of 6 minutes, the zucchini should be charred in spots, but still quite firm and shouldn’t be releasing water content.
    • Make a well in the center of the pan. Add the garlic and sauté, stirring continuously, for 1 minute.
    • Stir the garlic into the zucchini and sauté 2 minutes more, then remove from heat.
    • Season with salt, pepper, and fresh basil.

    Tips for Making This Recipe Perfectly

    • Size matters. Bigger isn’t always better. Smaller zucchini have less water content – they’ll brown better and have more flavor.
    • Shape matters. Sautéed zucchini is often sliced into whole coins. It’s very delicious cooked this way, but you have to sauté them in a single layer for best browning. By slicing into bite-sized triangles, you can sauté an entire batch of zucchini in one pan, all at once, with the same buttery charred flavor.
    Two images showing how to slice zucchini into bite sized pieces.
    • High heat. This means both cooking over high heat and giving the pan (and oil) ample time to heat as well.
    • Don’t stir too much. Zucchini is 95% water, and largely flavorless without help. The help here? CHAR! The natural sugars in zucchini will char over high heat and create delicious flavor. That char only comes from sustained contact with high heat.
    • Use a large skillet. More surface area = more char = better flavor. Sauté your zucchini in a 12″ skillet for best results.
    • Season with salt at the end. Salt draws out moisture, which isn’t a benefit in this recipe. Wait to season until the zucchini is cooked.
    Side view of a bowl of sautéed zucchini garnished with fresh basil.

    Make It Your Way

    • Add grated parmesan cheese just before serving.
    • Don’t have basil? It’s okay to skip it or substitute with another soft, mild herb like parsley or dill.
    • A splash of lemon juice. Sautéed zucchini is rich and surprisingly buttery. A splash of acid stirred in at the end can offset that richness if desired.
    • Sprinkle with toasted pine nuts.

    Other Simple Sides You’ll Love

    • Maple Cinnamon Roasted Sweet Potatoes
    • Garlic Green Beans
    • Extra Crispy Rosemary Potatoes
    • Honey Roasted Carrots
    • Sautéed Zucchini and Corn
    A serving spoon tucked into a white serving bowl of crisp sautéed zucchini.

    Did you make this Sautéed Zucchini? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A white serving bowl of sautéed zucchini garnished with fresh parsley with a striped tan napkin.

    Sautéed Zucchini

    5 from 1 vote
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    In less time than it even takes to get your grill fired up, Sautéed Zucchini – with the perfect amount of seared crust – can be on your plate. Mild-mannered squash transforms into a super easy side with help from sidekicks like fresh basil and garlic in just about 15 minutes! Heck, if you're using minced garlic instead of cloves, it might even take you less time to cook than it does to prep. Just don't forget to put down your spatulas and let that char build while sautéing.
    Prep Time: 5 mins
    Cook Time: 10 mins
    Total Time: 15 mins
    Servings : 4
    Calories: 88

    Recommended Equipment

    • 12″ Skillet

    Ingredients

    • 3 small to medium zucchini, diced (about 1 lb)
    • 2 tbsp olive oil
    • 2 cloves garlic, minced
    • Sea or kosher salt, to taste
    • Freshly ground pepper, to taste
    • Chopped fresh basil, to taste

    Instructions

    • Heat a 12” skillet over high heat. Add the oil and heat until it shimmers.
    • Add the zucchini to the hot skillet, toss once to coat in the fat, then cook undisturbed for 3 minutes. Toss once more, and again saute undisturbed for an additional 3 minutes.
    • Make a well in the center of the pan. Add a tiny splash of olive oil if the pan is dry, then add the garlic. Sautee, stirring constantly, for 1 minute or until very fragrant. Stir the garlic into the zucchini, saute 2 minutes more, then remove from heat.
    • Season with salt, pepper, and fresh basil. Serve immediately.

    Notes

    • High heat is the key to charred, not watery, zucchini. The pan is hot enough when a sprinkle of water immediately sizzles and evaporates. Give the oil at least 30 seconds to a minute to heat up.
    • Storage:  we find that pan sautéed zucchini doesn’t store well, and only recommend making what you’ll eat in a single meal. 

    Nutrition Information

    Calories: 88kcal (4%), Carbohydrates: 5g (2%), Protein: 2g (4%), Fat: 7g (11%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 305mg (13%), Potassium: 376mg (11%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 13% (13%), Vitamin C: 22% (22%), Calcium: 21% (21%), Iron: 1% (1%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « Extra Crispy Rosemary Potatoes
    Mediterranean Chickpea Salad »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    3 Comments
    Filed Under: Paleo, Side Dishes, Summer Recipes, Vegan, Whole30 Recipes

    Reader Interactions

    Trackbacks

    1. Simple Sautéed Zucchini - Countsofthenetherworld.com says:
      August 17, 2021 at 7:54 am

      […] Please! if you like this Simple Sautéed Zucchini recipe, don’t forget to give the STAR RATE (★★★★★) or comment below. Thank you.You can see the full recipe here oursaltykitchen. […]

      Reply
    2. Zucchini Pasta (Cacio e Pepe Style) - Our Salty Kitchen says:
      August 24, 2022 at 10:14 am

      […] right now (and let’s be honest, who doesn’t in August??), you might be tempted to toss sauteed zucchini into your standard pasta recipe and call it […]

      Reply
    3. Roasted Spaghetti Squash - Our Salty Kitchen says:
      August 27, 2022 at 11:54 am

      […] brussels sprouts, cauliflower, and zucchini, you only need a touch of olive oil, salt, and pepper to make this sweet and buttery vegetable […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Our Salty Kitchen! We create real food for real people. Our whole foods recipes are seasonal, locally sourced, and simply prepared. Learn More! 

    Footer

    ABOUT US      CONTACT US      PRIVACY POLICY 

    A collage of publication logos that have featured recipes and photography from Our Salty Kitchen.

    Footer

    Privacy

    Privacy Policy

    Let's ConnecT

    • Facebook
    • Instagram
    • Pinterest

    About Us

    Contact

    Copyright © 2023 Our Salty Kitchen

    365 shares