This easy sauteed zucchini recipe cooks up in a skillet with shallots and garlic for about 8 minutes until browned and fork tender.
Why this recipe works
While there are many ways to cook it, sauteed zucchini is probably one of the quickest and easiest methods to get the job done. Toss in some shallots, garlic, butter, and a taste of salt and pepper for a deliciously healthy side dish in no time at all.
Zucchini is a versatile side (did you know it’s actually a fruit?) that tastes delicious in just about any form whether it’s spiralized into zucchini noodles, grilled, fried, or sauteed in a pan. It can be dressed up with seasonings or enjoyed raw tossed into pasta salads or served with a dipper.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ZUCCHINI – When choosing zucchini at the store or farmer’s market, look for zucchini that are about 6-8 inches long. That’s a good mature size without being overgrown. Overgrown zucchinis are certainly edible, but they tend to become tough and fibrous. They should be firm to the touch and the skin should not contain cuts or blemishes.
How to Make Sauteed Zucchini
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Slice the ends of the zucchini and discard or compost. Cut remaining zucchini into 1/4-inch thick slices. Place sliced zucchini into a medium bowl.
- Cut shallot into 1/4-inch thick slices.
- Heat olive oil and butter in a large deep sided skillet over medium-high heat until butter is foamy.
- Add minced garlic and saute for 1 minute. Add shallots to the pan and cook for 1 minute.
- Add zucchini to the pan and toss to combine all ingredients. Season with garlic salt and black pepper.
- Continue cooking, tossing the vegetables occasionally, until zucchini is tender and beginning to brown.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with extra butter or olive oil.
Zucchini is naturally a very tender vegetable, especially when cooked, so you likely won’t get “crisp” sauteed zucchini. However, cooking it just until browned and tender is the best way to prevent them from getting soggy as overcooking them will lead to them being mushy in texture. To further prevent soggy zucchini, you can slice it in advance and allow it to sit on a paper towel. Feel free to lightly sprinkle the raw sliced zucchini with salt to help draw out excess moisture. Pat dry before beginning.
Serving Suggestions
Sauteed zucchini pairs well with salmon, tilapia, orange roughy, or your favorite fish. It’s also a good accompaniment to chicken, beef, and pork. Just about any main course will benefit from a side of healthy zucchini! Garnish with parmesan if desired.
More Vegetable Side Dish Recipes
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Sauteed Zucchini
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 1 pound zucchini
- 1 Tablespoon minced garlic
- ½ cup shallots
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
Things You’ll Need
Before You Begin
- When choosing zucchini at the store or farmer’s market, look for zucchini that are about 6-8 inches long. That’s a good mature size without being overgrown. Overgrown zucchinis are certainly edible, but they tend to become tough and fibrous. They should be firm to the touch and the skin should not contain and cuts or blemishes.
- Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with extra butter or olive oil.
Instructions
- Slice the ends of the zucchini and discard or compost. Cut remaining zucchini into 1/4-inch thick slices. Place sliced zucchini into a medium bowl.
- Cut shallot into 1/4-inch thick slices.
- Heat olive oil and butter in a large deep sided skillet over medium-high heat until butter is foamy.
- Add minced garlic and saute for 1 minute. Add shallots to the pan and cook for 1 minute.
- Add zucchini to the pan and toss to combine all ingredients. Season with garlic salt and black pepper.
- Continue cooking, tossing the vegetables occasionally, until zucchini is tender and beginning to brown.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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