This easy sautéed zucchini recipe is a quick and healthy side dish that’s perfect for any meal. With tender, golden-brown zucchini slices sautéed in olive oil, this simple recipe is full of flavor and ready in just 15 minutes. Seasoned with salt and topped with Parmesan cheese (optional), this dish is a great way to enjoy fresh zucchini in a delicious and nutritious way. Perfect for weeknight dinners, meal prep, or as a complement to grilled meats, pasta, and salads. Whether you’re following a low-carb, keto, or vegetarian diet, this sautéed zucchini is an excellent addition to your meal rotation.

Ingredients:
- 2 medium zucchini (about 6 ounces each), ends trimmed and sliced into ½-inch thick discs
- 2 tablespoons olive oil
- 1 teaspoon salt (or to taste)
- Grated or shredded Parmesan cheese (optional)
Instructions:
- Pat the zucchini slices dry with paper towels and set aside.
- Heat a cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil and tilt the skillet to ensure the oil coats the entire surface.
- Once the oil is hot and shimmering, add the zucchini slices in a single layer. Avoid overlapping the slices, cooking in batches if necessary.
- Cook the zucchini undisturbed for 5 minutes. After 5 minutes, flip one slice to check for doneness. If the bottom is medium to dark brown, flip all the zucchini slices. If not, continue cooking until the desired color is reached, then flip them all.
- After flipping, cook for an additional 5 minutes, until the zucchini is browned on both sides and tender.
- Transfer the sautéed zucchini to a plate, season with salt to taste, and top with Parmesan cheese if desired. Serve immediately.
Why You’ll Love This Recipe
This Easy Sautéed Zucchini recipe is a quick, flavorful, and healthy side dish that comes together in just 15 minutes. The zucchini becomes perfectly tender with a golden, slightly crispy exterior, all thanks to the simple sautéing technique. The addition of Parmesan adds an extra layer of flavor, making it a versatile and satisfying addition to any meal. Plus, it’s a great way to use up fresh zucchini from your garden or the farmer’s market!

Tips
- Dry the Zucchini: Patting the zucchini slices dry before cooking helps to avoid excess moisture, which can make the zucchini soggy instead of crispy.
- Don’t Overcrowd the Pan: For optimal browning, avoid overcrowding the skillet. Cook in batches if needed to give each zucchini slice enough space.
- Adjust Heat as Needed: If the zucchini slices are browning too quickly or not enough, adjust the heat to maintain a steady cooking temperature.
Variations and Substitutions
- Herbs: For extra flavor, try sprinkling fresh or dried herbs such as thyme, oregano, or basil over the zucchini slices during cooking.
- Garlic: Add minced garlic to the skillet for a garlicky twist. Sauté it with the zucchini slices for an extra burst of flavor.
- Cheese Alternatives: If you don’t have Parmesan, you can use other cheeses like Pecorino Romano or even a sprinkle of feta for a different flavor profile.
FAQs
Can I use olive oil spray instead of regular olive oil?
Yes, you can use olive oil spray if you prefer a lighter coating of oil. However, using full tablespoons of oil ensures the zucchini slices get nicely browned and crispy.
Can I make this recipe with other vegetables?
Absolutely! This method works great with other vegetables like yellow squash, eggplant, or bell peppers. Just be mindful of cooking times, as they may vary.
How can I store leftovers?
Store leftover sautéed zucchini in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for the best texture.
Serving and Suggestions
Sautéed zucchini pairs wonderfully with a variety of main dishes, from grilled chicken and steak to pasta or quinoa. You can also serve it as part of a Mediterranean-inspired meal alongside hummus, pita, and tzatziki sauce. For a light lunch, toss it with a salad or enjoy it with a drizzle of balsamic glaze for a little extra flair.
Easy Sautéed Zucchini
4
servings15
minutes10
minutesIngredients
2 medium zucchini (about 6 ounces each), ends trimmed and sliced into ½-inch thick discs
2 tablespoons olive oil
1 teaspoon salt (or to taste)
Grated or shredded Parmesan cheese (optional)
Directions
- Pat the zucchini slices dry with paper towels and set aside.
- Heat a cast-iron skillet over medium-high heat. Add 2 tablespoons of olive oil and tilt the skillet to ensure the oil coats the entire surface.
- Once the oil is hot and shimmering, add the zucchini slices in a single layer. Avoid overlapping the slices, cooking in batches if necessary.
- Cook the zucchini undisturbed for 5 minutes. After 5 minutes, flip one slice to check for doneness. If the bottom is medium to dark brown, flip all the zucchini slices. If not, continue cooking until the desired color is reached, then flip them all.
- After flipping, cook for an additional 5 minutes, until the zucchini is browned on both sides and tender.
- Transfer the sautéed zucchini to a plate, season with salt to taste, and top with Parmesan cheese if desired. Serve immediately.

Leave a Reply