Sauteed Zucchini Recipe

White serving bowl filled with sauteed zucchini.

4.94 from 63 votes

Perfectly tender Sauteed Zucchini that's never soggy or mushy. All you need is 10 minutes, a hot pan, and a few simple ingredients! The best zucchini you will ever make at home!

Prep Time5

Cook Time10

Total Time15

Servings: servings

Calories: 98kcal

Chef: Jessica Randhawa

Ingredients

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.

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.

Nutrition

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