This sautéed zucchini takes just 1 pan and 15 minutes to make—perfect for busy weeknights or when you need a quick veggie side that actually tastes good. It’s garlicky, golden, and finished with a touch of lemon and Parmesan (or leave it out for a dairy-free version).
🛒Ingredients
- Zucchini – Use 3 medium (about 1¼ pounds) and chop into cubes, rounds, or half moons. Go for firm, fresh ones without too many seeds.
- Olive oil – Or avocado oil. Helps the zucchini brown and adds a light richness.
- Garlic – Minced fresh garlic adds so much flavor. Don’t use powder—it’s worth using the real thing!
- Lemon juice – Brightens the dish and balances the garlic. Add more to taste if you love lemon!
- Parmesan cheese – Totally optional. You can skip it or sub with nutritional yeast for a vegan version.
- Lemon zest – Optional, but adds a lovely citrusy note that makes everything pop.
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How to Make Sautéed Zucchini
- Prep the zucchini: Slice into even pieces (about ¾-inch). This helps them cook evenly.
- Heat the skillet: Add olive oil to a large skillet over medium-high heat.
- Cook the zucchini: Add in a single layer and let them sit for 1–2 minutes without stirring. This helps them brown. Then stir and continue cooking for 3–4 more minutes until just tender.
- Add garlic: Stir in the minced garlic and cook another minute, being careful not to burn it.
- Finish with flavor: Turn off the heat. Add lemon juice, zest, green onion (if using), salt, and pepper. Stir gently to combine.
- Serve: Top with Parmesan or nutritional yeast if desired and serve warm.
Don’t Overcrowd The Pan
If the zucchini is piled on top of itself, it will steam instead of sauté. For that golden, slightly crispy edge (and to avoid soggy zucchini), make sure the pieces are in a single layer and cook in batches if needed.
📋Tips
- Cut evenly – Uniform slices help cook everything at the same speed.
- Don’t overcrowd – Use a large skillet or work in batches to keep zucchini from steaming.
- Use high heat – Medium-high gives the best golden edges.
- Let it brown – Don’t stir too much at first—zucchini needs contact with the pan.
- Add more garlic – If you love garlic, feel free to bump it up!
- Skip the cheese – Use nutritional yeast for a cheesy flavor without dairy.
- Add herbs – Basil, thyme, or parsley are all great at the end.
- Toss in cherry tomatoes – For a pop of color and sweetness.
- Top with toasted nuts – Like pine nuts or almonds for extra crunch.
- Double the recipe – It disappears fast—especially if you’re serving a crowd!
🍱Storage Instructions
- 🍱To Store. Keep leftovers in the fridge in an airtight container for up to 3 days.
- 🥶Freezing. Not recommended—zucchini tends to get mushy when thawed.
- 🔥To Reheat. Rewarm in a skillet over medium heat to crisp it back up. Microwave works too, but softens the texture.
- Make Ahead. Chop everything in advance and store separately until ready to cook.
What To Serve With Zucchini Side Dish
This easy side goes with everything from pasta to protein. Here are some favorite pairings:
More Side Dish Recipes You'll Like
- Brown Sugar Butternut Squash
- Asparagus Fries
- Cabbage Bake Pie
- Brussel Sprouts Casserole
- Tomato Salad
📖Recipe
Sauteed Zucchini
This easy sautéed zucchini is quick, garlicky, and ready in just 15 minutes! A healthy, flavorful veggie side dish perfect for busy weeknights.
Ingredients
- 1 ¼ pounds chopped zucchini, about 3 medium
- 1 tablespoon olive oil, or avocado oil
- 1 tablespoon garlic, minced
- 1 green onion, thinly sliced (optional)
- 1 teaspoon fresh lemon juice, or more to taste (optional)
- 3 tablespoons fresh grated Parmesan cheese, optional
- ¾ teaspoon salt, or to taste
- ⅛ teaspoon black pepper, or to taste
- 1 teaspoon lemon zest, or to taste
Instructions
- Prep the zucchini: Slice into even pieces (about ¾-inch). This helps them cook evenly.1 ¼ pounds chopped zucchini
- Heat the skillet: Add olive oil to a large skillet over medium-high heat.1 tablespoon olive oil
- Cook the zucchini: Add in a single layer and let them sit for 1–2 minutes without stirring. This helps them brown. Then stir and continue cooking for 3–4 more minutes until just tender.
- Add garlic: Stir in the minced garlic and cook another minute, being careful not to burn it.1 tablespoon garlic
- Finish with flavor: Turn off the heat. Add lemon juice, zest, green onion (if using), salt, and pepper. Stir gently to combine.1 green onion, 1 teaspoon fresh lemon juice, ¾ teaspoon salt, 1 teaspoon lemon zest, ⅛ teaspoon black pepper
- Serve: Top with Parmesan or nutritional yeast if desired and serve warm.3 tablespoons fresh grated Parmesan cheese
Nutrition
Calories: 74kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 3mgSodium: 508mgPotassium: 393mgFiber: 2gSugar: 4gVitamin A: 344IUVitamin C: 28mgCalcium: 74mgIron: 1mg
Tried this recipe?Let us know how it was!
🤷Frequently Asked Questions
Can I make this recipe without garlic?
Yes! It’ll still taste great with lemon and pepper alone, or swap in shallots.
What’s the best way to cut zucchini for sautéing?
I like half moons, but cubes or rounds work too. Just aim for even thickness.
How do I keep zucchini from getting soggy?
Don’t overcrowd the pan, and let it cook undisturbed at first to brown.
Can I use yellow squash instead?
Absolutely! It works the same way and tastes just as good.
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