|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 2g||8%|
|Total Sugars 4g|
|Vitamin C 29mg||146%|
|*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.|
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.
Click Play to See This Easy Sautéed Zucchini Come Together
"This recipe is a simple and tasty way to prepare fresh zucchini. Adding the grated Parmesan cheese will convince a non-veggie eater to give this dish a try, and you can adjust the flavors as wanted to customize this dish. This is a super easy and delicious side dish to pair with any meal." —Tracy Wilk
2 tablespoons olive oil
2 pounds zucchini, sliced into 1/4-inch-thick rounds
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
Steps to Make It
Gather the ingredients.
Heat olive oil in a large skillet over medium-high heat.
Add the sliced zucchini, salt, pepper, and garlic powder.
Cook, tossing the zucchini occasionally until it is crisp-tender. Taste and adjust the seasonings (add more salt and pepper, if necessary).
Sprinkle with Parmesan cheese. Cook another 30 seconds or so, just until cheese melts. Remove from the heat and serve immediately. Enjoy.
- Smaller zucchini tend 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.
- This recipe will also work with yellow summer squash or a mixture of zucchini and squash.
- Add diced or thinly sliced onion to this recipe for a sweeter 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.