Perfectly tender Sauteed Zucchini that’s never soggy or mushy. All you need is 10 minutes, a hot pan, and a few simple ingredients to transform this lackluster green vegetable into everyone’s favorite side dish recipe!
The Best Sauteed Zucchini
At first, zucchini may seem underwhelming. Sure, without it we wouldn’t have zucchini bread or zucchini noodles, but what else is zucchini squash actually good for?
Sauteeing! In fact, zucchini is one of my top three favorite vegetables to sauté and this is my all-time favorite zucchini recipe. It takes just 10 minutes to cook (maybe 15 if you include the time it will take to prepare the zucchini) and it’s so easy to make! The result is perfectly tender (not soggy) bite-size pieces of zucchini bursting with flavor. You’ll never want to cook zucchini any other way again.
Ingredients in Sauteed Zucchini
- Zucchini
- Olive oil
- Salt and Black pepper
- Garlic
- Butter
- Red chili flakes
How to Saute Zucchini
- Wash and dry the zucchini.
- Cut the zucchini in half lengthwise and use a small spoon to scoop out some of the seeds (it will be easier to scoop out the area most concentrated with seeds, do not worry about scooping out all of the seeds). Next cut the zucchini into half-moons at least 1/2-inch thick.
- Heat a large pan or skillet over high heat. Make sure it gets nice and hot. Add the olive oil.
- Add the zucchini. Allow it to cook for 2 minutes before gently mixing. Cook for an additional 2 minutes then mix again.
- Season with salt and pepper. Cover with a lid and continue to cook for 2-3 minutes, stirring occasionally.
- Melt the butter and add the garlic. Reduce heat to medium and mix well to combine. Cook for an additional minute, or until the zucchini is tender.
How to Prevent Soggy Sauteed Zucchini
- Cut the zucchini in half lengthwise and use a spoon to remove some of the seeds. The seeds are practically all water, so removing some of the seeds helps prevent excess moisture.
- Cut the zucchini at least 1/2-inch thick (see image). Too thick and they won’t cook evenly, but too thin and they’ll cook too fast.
- Get your pan nice and hot before adding the zucchini.
- Do not overcook. Use my cooking times listed as an approximation.
Serving, Storage, and Reheating
I usually bust out this healthy side whenever I need a quick and easy veggie side dish that I know my family with love. It’s fabulous with everything from salmon to chicken to steak.
If you have any leftovers, keep them stored in an airtight container in the refrigerator for up to 3-4 days. I usually reheat my leftovers in the microwave, but you can also reheat in a hot skillet. Just be sure to add a little oil to the pan first.
Have you tried making this Sauteed Zucchini Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
RECIPE CARD
Sauteed Zucchini Recipe
Ingredients
- 2 pounds zucchini
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cloves garlic - minced (optional)
- 1 tablespoon butter
- ½ teaspoon red chili flakes - optional
Instructions
- Wash the zucchini under cold running water. Dry thoroughly. Cut the zucchini in half lengthwise. Use a spoon to gently scoop out some of the seeds (the same method you would apply to make zucchini boats). It is not necessary to scoop out all of the seeds. Use a knife to chop the zucchini halves into half-moons about ½ inch thick (do not slice them too thin).
- Heat a large skillet over high heat (cast-iron skillets are great if you have one). When your pan is hot add the olive oil. Swirl to coat the surface of the pan.
- Add the zucchini and spread in an even layer (it's ok if it's not in a single, non-overlapping layer). Cook for 2 minutes, or until the bottom pieces in contact with the skillet are golden brown. Gently mix. Repeat for an additional 2 minutes.
- Season with salt and pepper. Cover with a lid and continue to cook for 2-3 minutes, stirring occasionally.
- Reduce heat to medium, melt the butter and add the minced garlic. Mix well to combine. Cook for an additional minute, or until the zucchini is crisp-tender. Sprinkle with red pepper flakes, if desired.
Jessica’s Notes
- As written, this recipe is gluten-free and vegetarian.
- To make this recipe vegan, swap the butter for additional olive oil or use a non-dairy butter substitute.
- Sauteed zucchini is keto as zucchini is naturally low-carb.
- This recipe is also great with yellow squash.
- Optional: sprinkle with grated parmesan cheese or Italian seasoning toward the end of cooking.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
absolutely delicious! I’ll make it again and again!
Thanks for the delicious feedback, Grace 😀
Never considered scooping the seeds out. Turned out exactly like I’d hoped! Follow the directions, and enjoy!
Thanks Rock 🙂
The “cut” of the zucchini is key here. It leaves a product with the correct texture. This is a great side dish!