This sauteed zucchini recipe comes out perfectly tender every time! In just 10 minutes you can make this bland veggie into a delicious healthy side dish.
To be honest, zucchini wasn’t my favorite vegetable growing up: I thought it was bland, watery, and frankly, pretty boring. But all that changed when my mom found a delicious sautéed zucchini recipe with Parmesan that the whole family actually ate.
Here I’ve recreated her recipe, with a few small tweaks—and I find myself sneaking bites straight from the pan whenever I make it! In just 10 minutes, you can make the humble zucchini into something actually irresistible: tender, golden, and bursting with savory flavor.
Ingredients You’ll Need
After years of experimenting with different zucchini cooking methods, I’ve found that sautéing is one of the best ways to cook it. (Well, outside of using it in chocolate zucchini bread.) The key is using high heat to quickly cook the zucchini while making a golden-brown exterior that locks in flavor.
This recipe steals a bit of what I remember from my mom’s recipe: specifically oregano and Parmesan. The result? Zucchini that’s tender but not mushy, flavorful but not overwhelming, Here’s what you need for this recipe:
- Zucchini: Use small to medium to get the best-looking rounds, but you can also use large if it’s all you have. (If you have one of those massive summer zucchini, cut the slices into half circles.)
- Olive oil or butter: Make it vegan with oil, or use butter for intense savory flavor.
- Garlic powder and onion powder: You could also use a diced onion and fresh garlic if you prefer, but using dried keeps the recipe short and sweet.
- Oregano: This is my secret weapon! I use dried oregano for consistent flavor, but fresh works too.
- Parmesan cheese: While optional, this adds an incredible savory depth that makes the dish feel more substantial. I use freshly grated for the best flavor.
5 Star Reader Revew
“This turned out great! Zero leftovers!” -Amy
How to Sauté Zucchini Without It Getting Soggy
Making sauteed zucchini is easy, and takes only 10 minutes in a hot pan. You do have to babysit the pan for the entire time, because you’ll want to make sure the layers of rounds cook evenly. Here’s what to know:
- Use your largest skillet. Even in your largest skillet, the zucchini will have to be stacked in a few layers when cooking.
- Continue to move zucchini to the bottom of the pan as you cook. The zucchini at the bottom of the pan cooks the quickest and will brown quickly. Because there are layers of zucchini, continue to flip and move rounds to the bottom of pan so they can brown evenly.
- Cover the pan for the first 2 minutes only. Covering the pan helps to steam the entire pan and cook the zucchini on the top layer at the same time as the bottom layer. You’ll just do this for a few minutes at first, then do a traditional sauté for the remaining time.
- Don’t overcook. Pull the pan off the heat when the zucchini is just tender with browned spots. Zucchini goes from perfect to mushy quickly, so err on the earlier side.
Ways To Serve Sauteed Zucchini
Once you’ve sauteed it up, add that Parmesan cheese and a little chopped basil if you like. It makes a stunning side dish that goes with just about anything: especially in the summer! Here are a few ideas:
- With seafood: The light flavors pair well with grilled salmon, lemon dill salmon, or pesto salmon. I also love it alongside grilled shrimp skewers or sauteed shrimp.
- With pasta: Serve as a side for creamy cavatappi or toss directly into pasta with olive oil and extra Parmesan. It’s also great mixed into pesto pasta for added veggies, and it inspired this zucchini pasta recipe.
- With grilled foods: During summer cookouts, I serve this alongside grilled vegetables, perfect grilled potatoes, or grilled portobello mushrooms.
- With Other Sautéed Vegetables: Serve with sautéed mushrooms, sautéed carrots, or sautéed spinach for a vegetable-forward meal.
- On Pizza: Use about ¼ of the finished zucchini as a pizza topping on homemade margherita pizza or cheese pizza. It would also be great on a white pizza (pizza bianca).
Storage and Reheating Instructions
Leftover sautéed zucchini keeps in the refrigerator for up to 3 days in an airtight container. I reheat it gently in a skillet over medium heat for 2-3 minutes, stirring frequently. The microwave works in a pinch, but the skillet method helps maintain the best texture.
While the zucchini won’t be quite as crisp as when freshly made, it’s still delicious and works wonderfully mixed into scrambled eggs or vegetarian frittatas. I don’t recommend freezing sauteed zucchini because it becomes mushy after thawing.
Dietary Notes
This sauteed zucchini recipe is vegetarian and dairy-free. For vegan, plant-based, and dairy-free, omit the Parmesan cheese.
Frequently Asked Questions
Use high heat, your largest skillet, and keep the slices moving so they brown instead of steam. Salt them lightly at the end instead of the beginning, and pull the pan off the heat as soon as the rounds are tender.
Both work well. Olive oil gives a cleaner flavor and keeps the recipe vegan, but butter adds rich, savory depth.
No, you should always leave the skin on. It’s thin, tender, and holds the rounds together while they cook, plus it carries much of the nutrients.
Garlic powder, onion powder, and dried oregano are my go-to’s, finished with salt, pepper, and Parmesan. Italian seasoning, fresh basil, red pepper flakes, or a squeeze of lemon are also great.
Perfect Sauteed Zucchini
Pin RecipeThis sauteed zucchini recipe comes out perfectly tender every time! In just 10 minutes you can make this bland veggie into a delicious healthy side dish.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Sauteed
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 3/4 pounds zucchini (2 medium large or 3 to 4 small)
- 2 tablespoons olive oil or butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon kosher salt
- 2 tablespoons grated Parmesan cheese (optional)
- Finely chopped fresh basil, if desired (optional)
Instructions
- Slice the zucchini into 1/4-inch thick rounds.
- In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini slices, then stir in the garlic powder, oregano, and salt, flipping and stirring to get all the slices covered.
- Cover the skillet and cook for 1 minute, then uncover and stir. Cover again for 1 minute and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned.
- Keep the pan uncovered and cook about 6 to 8 more minutes until most of the zucchini are tender and browned, continuing to flip the zucchini and move them to the bottom layer so they cook evenly.
- Serve immediately, topped with Parmesan cheese and fresh basil if desired.
Other zucchini recipes you’ll love
If you love this sautéed zucchini as much as I do, here are more of my favorite ways to use up summer’s zucchini bounty:
Main dishes: Try stuffed zucchini boats filled with herbs and cheese, or creamy zucchini pasta for a light but satisfying dinner. Zucchini lasagna is perfect for feeding a crowd.
Baked: Baked zucchini with breadcrumbs and Parmesan is equally delicious, and roasted zucchini and squash makes an excellent sheet pan side.
Sweet treats: Easy zucchini bread and zucchini muffins are perfect for using larger zucchini, while chocolate zucchini cake is a crowd-pleasing dessert.
Fresh: Zucchini ribbon salad is beautiful for entertaining, and grilled zucchini is perfect for outdoor cooking.
from A Couple Cooks https://ift.tt/vDeiQ2C
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