Sauteed Zucchini Recipe

FREE 5-Ingredient Recipe EBook

GET IT NOW

My sauteed zucchini recipe is one of the most versatile healthy side dishes you can make. And it’s seriously my top way to eat my favorite veggie. I season this version simply with garlic and butter (yum!), but I’ve also got a bunch of add-ins you can experiment with. You can switch it up depending on what you’re serving it with. Let me show you how to cook zucchini in just 10 minutes — and I’ll bet you’ll make it all summer like I do!

Why You’ll Love My Sauteed Zucchini Recipe

This is definitely the best zucchini recipe I’ve ever made. And that’s saying a lot, because I love it every which way — roasted zucchini, grilled zucchini, zucchini fries, zucchini noodles, or even raw in a zucchini salad. But this is my favorite, all thanks to the garlic butter, a.k.a. my secret ingredient!

The thing is, butter burns when you saute it. Some sauteed zucchini recipes (or other sauteed dishes) combine butter with oil, but that doesn’t actually raise the smoke point of the butter.

So, I use a different method to achieve that buttery flavor in my sauteed zucchini. Simply add the butter (as well as garlic that also burns easily), toward the end, with the heat reduced.

You get all that delish buttery flavor, a perfectly tender texture, and irresistible caramelization… all without burning it! (I also use this method for my sauteed mushrooms, sauteed asparagus, and sauteed green beans.)

If that wasn’t enough, I use just 4 simple ingredients (plus salt & pepper) for this easy zucchini recipe. It’s naturally low carb and gluten-free, and you can have it on the table in around 10 minutes. Hello, perfect summer side dish!

Ingredients & Substitutions

Here I explain the best ingredients for cooking zucchini on the stovetop, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

• Zucchini – Obviously you need this veggie to make a zucchini saute. But you can also use my method for other summer squash, like yellow squash or patty pan squash.
• Olive Oil – Sometimes I use avocado oil for sauteing instead.
• Butter – I add this toward the end for a rich flavor. Don’t skip it! Some notes on the butter:
  • For even more flavor, swap the butter and garlic with my herby compound butter!
  • I use unsalted butter. If you only have salted, add less salt at the end.
  • For a dairy-free version, I really like butter-flavored coconut oil.
• Garlic – Fresh garlic (minced, not pressed) tastes best in sauteed zucchini. You can buy jarred for convenience, or substitute 3/4 teaspoon of garlic powder.
• Salt & Pepper – I use sea salt for all my recipes, but kosher salt works fine. If you want more heat, crush red pepper flakes make a nice addition.

How To Saute Zucchini

I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.

1. Cook zucchini. Heat the olive oil in a large skillet over medium-high heat. Add sliced zucchini in a single layer, and sauté until it starts to brown.
2. Cook garlic in butter. Push the zucchini rounds to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add the minced garlic to butter and saute briefly, until fragrant.

3. Stir together. Then, season with salt and pepper. (I do this at the end so that the zucchini doesn’t release too much liquid when sauteing.) Mix gently until the butter is absorbed into the sauteed zucchini.

My Recipe Tips

• Slice your zucchini fairly thin. I prefer to slice it between 1/4 inch to slightly less than 1/2 inch thick. Thicker ones take too long to soften. You could also cut small cubes, but that’s more work.
• Make sure the slices are uniform in thickness. That way, they cook at the same rate. I love my mandoline slicer for this!
• Don’t crowd the pan. Some overlapping is fine, but avoid multiple layers. I recommend a 12-inch skillet. The best way to cook zucchini is to give it pan contact, so it browns nicely and cooks evenly. It does cook down a bit, so usually I have a few pieces overlapping in the beginning and by the end they all touch the pan. If you scale this sauteed zucchini recipe to more than 3 servings (it’s easy to do on my recipe card below), cook in batches.
• Cook time will vary based on thickness and your pan. Thicker slices take longer. I find that cast iron cooks zucchini faster than nonstick pans, but I’ve used both. Just watch it, and turn down the heat if it browns too much before it gets soft.
• Stir occasionally, not constantly. Again, it’s about contact with the pan! If you stir too often, your sauteed zucchini won’t brown nicely.
• You can adjust for your desired texture. Start with medium-high heat and less time for crisp-tender sauteed zucchini, or medium heat for a bit longer for softer zucchini. Thicker slices turn out more crisp, too.

Variations & Add-Ins

This is one of my most basic zucchini recipes, but this vegetable can be a blank slate! Try these additions if you like:

• Spices – You can toss in other seasonings depending on what you’re serving it with. Italian seasoning, Cajun spices, or lemon pepper would all be delicious.
• Cheese – Dredge the zucchini in grated parmesan cheese before cooking, a bit like my fried zucchini. Or simply sprinkle on your favorite shredded cheese at the end, and cover to let it melt.
• Onion – Cook sliced or diced onions in the same pan before adding the zucchini. I often end up with my onions caramelized by the time the sauteed zucchini is done — so good!
• Cherry Tomatoes – Add them after the zucchini starts to brown, before adding the butter and garlic. They will pop and get sweeter!
• Lemon – For a bright zing, add a splash of lemon juice at the end, or stir in a teaspoon of fresh lemon zest.
• Fresh Herbs – Sprinkle on top at the end, or cook with the garlic. Fresh basil or parsley are my faves for this summery dish, but you can try others, such as dill, thyme, or rosemary.

Storage & Meal Prep

• Meal prep: Because this zucchini side dish cooks in just minutes, I recommend making it fresh. But to save a few minutes of prep time, sometimes I slice the zucchini and mince the garlic a day or two in advance.
• Store leftovers: Keep them in an airtight container in the refrigerator for up to 4-5 days.
• Reheat: I prefer to saute zucchini in a skillet again. It does get softer when reheated, but I still love it.
• Freeze: You can freeze this dish, though the texture changes a bit. Freeze the zucchini slices in a single layer on a parchment lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 3 months. Don’t freeze uncooked squash, though.

Serving Ideas

My easy sauteed zucchini recipe can pair with all kinds of proteins for a quick and healthy dinner. The versatility is one of the best parts of this dish! Here are some of the (many) mains I’ve served with it:

• Chicken – Try my chicken Caprese or Mediterranean chicken for a summery meal. If you want to keep it basic, you can’t go wrong with my baked chicken legs, chicken leg quarters, or air fryer chicken breast.
• Fish – I love air fryer salmon or baked salmon, because it’s my favorite fish and cooks just in time while I cook zucchini on the stove. You can also opt for my air fried tilapia for a cost-effective meal, or baked trout or cod for something different.
• Seafood – For a special dinner, try my grilled lobster, broiled lobster, or seared scallops (bonus: you can use the same pan and reuse some ingredients!). Or just keep it simple with my baked shrimp or grilled shrimp skewers.
• Beef – I have a gazillion steak recipes, but my faves lately are skirt steak, filet mignon, or top sirloin steak (even better when I can grill the steak outside). For something more casual, sauteed zucchini recipes are a wonderful summer pairing with burgers.
• Pork – Whip up my pan seared pork chops for weeknights, or my stuffed pork chops for a more unique (but still easy) meal.
• Sauces – When I’m feeling fancy, I add a drizzle of tahini sauce, basil pesto, or lemon butter sauce.

More Easy Zucchini Recipes

I publish at least a dozen zucchini recipes every summer! And while you can certainly cook zucchini in the basic ways (like roasting in your oven), I hope you’ll give some of my more interesting recipes a whirl:

Zucchini Roll Ups

Zucchini Casserole

Air Fryer Zucchini Chips

Zucchini Lasagna

Healthy Zucchini Bread

Stuffed Zucchini

Recipe Card

4.89 from 130 votes

☝️ Tap stars to rate or tap here to leave a review!

Sauteed Zucchini Recipe (Easy, 10 Min)

Make my easy sauteed zucchini recipe in just 10 minutes! Cooking zucchini with butter and garlic is simple, flavorful, and perfectly tender.

Prep: 5 minutes

Cook: 5 minutes

Total: 10 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 2 (adjust to scale recipe)

Un-save Recipe Save Recipe Remove Ads

Email This Recipe

ALMOST DONE!

Enter your email and I’ll send it to your inbox. Plus, you’ll get new recipes every week!

Please enter your first name for your account. Your saved recipe will also be sent to your email.

RECIPE SAVED! The recipe was sent to your email. I also sent you your free login info. You can use that to access your saved recipes at My Favorites.

Like this video? Subscribe to my YouTube channel for healthy recipes!

Recipe Video

Review Print

Pin

US Customary – Metric

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 1 lb Zucchini (~2-3 medium zucchini; sliced slightly less than 1/2 inch thick) ▢
• 1 tbsp Unsalted butter ▢
• 3 cloves Garlic (minced) ▢
• 1/4 tsp Sea salt (to taste) ▢
• 1/8 tsp Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a large skillet over medium-high heat, until shimmering.

2. Add the zucchini slices in a single layer (some overlapping is fine, but not multiple layers). Cook for 4-5 minutes, stirring just once or twice but not constantly (stirring too often will prevent browning), until zucchini is starting to brown.

3. Reduce heat to medium-low. Push the zucchini to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add the minced garlic to the butter and saute for about 1 minute, until fragrant.

4. Once garlic is aromatic and just starting to brown, stir everything together. Season with salt and pepper. Stir gently until the butter is absorbed into the zucchini.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Rate recipe

Maya’s Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 158

Fat 13.5g

Protein 3.1g

Total Carbs 8.6g

Net Carbs 6.3g

Fiber 2.3g

Sugar 5.7g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

Add Your Notes Your Notes

Sorry, an error occurred. Please try again. If this persists, please contact us here with a screenshot.

Notes are empty.

Notes already saved.

Notes saved to your account – they will be here when you come back! You can also see them on any device if you login, or in the Wholesome Yum App on iPhone or Android.

Notes saved! They will be here if you come back on this device (until you clear your cookies), but you will not see them on other devices. If you want to save them permanently, sign up for Wholesome Yum Plus.

Try More Of My Recipes

• 
  Zucchini Fries
• 
  Sauteed Eggplant Recipe
• 
  Roasted Zucchini
• 
  Grilled Zucchini

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Gratitude Moment

I’m so happy that summer is here and I get to make all the zucchini recipes! I’ll be honest, I love this veggie so much that I make it all year, but at certain times it’s a challenge to find ones that look good. Those summer ones are the best!

What’s your favorite way to enjoy zucchini in the summer? I’d love to hear your ideas in the comments below!