Sautéed Zucchini

Sautéed Zucchini

The Spruce / Diana Chistruga

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
121 Calories
9g Fat
7g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4
Amount per serving
Calories 121
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 692mg 30%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Protein 5g
Calcium 98mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Sautéed zucchini is a perfect example of how simply-prepared food can be so tasty. Sliced and prepared quickly and easily in a skillet on the stovetop, this recipe is a no-brainer any night of the week.

As any gardener will tell you, zucchini comes from a prolific summertime plant. It's from the summer squash family along with yellow varieties like crookneck. When shopping for the green veggie, look for brightly colored, unblemished, and firm zucchini. Store in the crisper drawer of the refrigerator for up to a few days and use it before the zucchini becomes wrinkly.

As with all zucchini recipes, sautéed zucchini tastes best when fresh zucchini is in season. If you have a glut of summer squash, make this side dish to serve alongside chicken, fish, beef, or a vegetarian main. It's easy to put your own spin on this recipe by adding other veggies, spices or herbs, and more. Don't skimp on the salt since it helps bring out zucchini's delicate flavor.

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Sautéed Zucchini ingredients

    The Spruce / Diana Chistruga

  2. Heat olive oil in a large skillet over medium-high heat.

    cast-iron skillet with oil

    The Spruce / Diana Chistruga

  3. Add the sliced zucchini, salt, pepper, and garlic powder.

    zucchini, salt, pepper, and garlic powder in a cast-iron skillet

    The Spruce / Diana Chistruga

  4. Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).

    Sautéed Zucchini in a cast-iron skillet

    The Spruce / Diana Chistruga

  5. Sprinkle with parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately.

    Sautéed Zucchini with parmesan cheese in a cast-iron skillet

    The Spruce / Diana Chistruga

  6. Enjoy!

Tips

  • Smaller zucchini tends to be more tender and flavorful, but any size will work for this recipe as long as you slice them evenly.
  • Use sautéed zucchini in an omelet, quiche, or frittata or toss into a pasta dish.

Recipe Variations

  • This recipe will also work with yellow summer squash or a mixture of zucchini and squash.
  • Add diced or thin-sliced onion to this recipe for more sweet flavor. Start by sautéing the onion for a minute before adding the zucchini.
  • Replace the garlic powder with real garlic. Add minced garlic during the last few minutes of cooking.
  • Add fresh herbs like thyme leaves while cooking, or finish with a sprinkle of fresh parsley.
  • Add a small knob of butter toward the end of cooking for extra richness.
  • Leave out the cheese if you're vegan. Serve as-is or swap for a sprinkle of vegan cheese or nutritional yeast.
  • Replace the parmesan cheese with a hearty sprinkle of crumbled goat cheese for a creamier dish and a different flavor.
  • Combine with other summer veggies like ripe, large-diced tomatoes for a summertime sauté.
  • Top with crispy, crumbled bacon.

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