This sautéed zucchini recipe is a simple, flavorful weeknight side dish! Easy to make in 15 minutes, it's seasoned to perfection with garlic and lemon.
This sautéed zucchini recipe is on repeat in my kitchen every summer. Ready in 15 minutes, it’s such an easy side dish. The zucchini cooks on the stovetop with olive oil or butter, garlic, salt, and pepper. When it’s tender and browned, I season it with a squeeze of lemon for brightness, then add garnishes like red pepper flakes, parsley, and/or Parmesan for savory depth.
Out of the many, many zucchini recipes I’ve shared over the years, this simple sautéed zucchini is one I make most often. It’s so quick and so flavorful, with delicious caramelization from the hot skillet.
I’ve eaten half the batch straight from the pan on more occasions than I’d like to admit (oops!), but I also love it alongside summer pastas, egg dishes, and anything off the grill. I hope it becomes one of your go-to summer side dishes too.
Sautéed Zucchini Ingredients
Here’s what you’ll need to make this sautéed zucchini recipe:
- Zucchini, of course! Small to medium summer squash are best here, as they tend to have firmer flesh and smaller seeds than larger zucchini do. Look for ones that are firm and smooth. Avoid wrinkled skin or soft spots.
- Olive oil or unsalted butter – It adds rich flavor and helps the zucchini brown as it cooks. Choose one or the other, or use a mix of the two!
- Garlic – For savory depth of flavor.
- Fresh lemon juice – For bright, tangy flavor. You don’t need an exact measurement here—just cut a lemon wedge and squeeze it over the zucchini after cooking.
- Chopped parsley – It offers a nice fresh contrast to the browned, tender zucchini.
- Red pepper flakes – Optional, for heat. Feel free to skip them if you’re sensitive to spice!
- Freshly grated Parmesan cheese – Also optional, but oh-so-delicious. It adds savory, nutty flavor to this simple side dish. If you’re vegan, my vegan Parmesan cheese is a great non-dairy substitute.
- And salt and pepper – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Sauté Zucchini
The first step in this recipe is prepping the zucchini. Trim off the stems and use a sharp knife to slice the zucchini into 1/2-inch-thick coins. If your zucchini are large, cut the coins in half to form half-moons.
- Tip:Â Do your best to cut the pieces to a consistent thickness so that they cook evenly.
Next, brown the zucchini on the first side. Heat the oil or butter in a large skillet over medium-high heat. Use the largest pan you have—you want the zucchini to fit in as close to a single layer as it can. Cook without stirring until the zucchini is browned underneath, 3 to 4 minutes.
- Tip:Â Don’t add salt yet! It will draw moisture out of the zucchini, causing it to steam and soften instead of brown.
Now add the garlic, salt, and pepper and cook until the zucchini is tender. This will take about another 5 minutes. Stir occasionally during this time so that the second side of the zucchini makes contact with the pan.
Finally, season to taste! Squeeze with lemon juice and add your desired garnishes. Enjoy!
Recipe Variations
There are so many ingredient swaps and flavor variations you can play with in this recipe! Here are a few fun ways I like to change it up:
- Use another herb, or many herbs. Replace the parsley with fresh thyme, basil, oregano, chives, or mint, or use a mix of several herbs!
- No fresh garlic? Use 1/4 teaspoon garlic powder instead. If you have garlic scapes handy in early summer, you could chop one up and use it instead of the regular garlic here too.
- Change the cheese. Use pecorino or feta instead of Parmesan.
- Brighten it up. Sprinkle the summer squash with lemon zest.
- Make it saucy. Top the sautéed zucchini with dollops of pesto or romesco sauce.
Let me know what variations you try!
How to Store
Store leftover sautéed zucchini in an airtight container in the refrigerator for up to 3 days. It reheats well in the microwave, but I also enjoy it at room temp.
Serve it as a side dish, or use it in a simple pasta, a frittata, or as a filling for an omelette.
More Zucchini Recipes to Try
If you love this easy sautéed zucchini, try one of these zucchini recipes next:
Sautéed Zucchini
Ingredients
- 1½ tablespoons extra-virgin olive oil or unsalted butter
- 1½ pounds zucchini, about 3 medium, sliced into ½-inch rounds or half-moons
- 2 garlic cloves, chopped
- ½ teaspoon sea salt
- Freshly ground black pepper
- Lemon wedge, for squeezing
- Red pepper flakes, optional
- Chopped fresh parsley, for garnish
- Freshly grated Parmesan cheese, for serving, optional
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the zucchini in a single layer (as much as possible), and cook without stirring for 3 to 4 minutes, or until browned underneath.
- Stir in the garlic, salt, and several grinds of pepper. Cook, stirring occasionally, for 5 to 8 minutes, or until the zucchini is tender and browned in places.
- Squeeze lemon juice on top and season with salt and pepper to taste. Sprinkle with red pepper flakes, if using. Garnish with parsley and serve with Parmesan, if desired.
