This nutritious summer squash takes center stage in our fresh and flavorful Sauteed Zucchini recipe. With only a few ingredients and 5 minutes of cook time, you can have tender golden-crisp zucchini as a delicious meal or an easy side dish.
If you enjoy flavorful side dishes made with fresh ingredients try our Keto Cole Slaw and Pineapple salad.
Why you'll love this recipe
Hydrating and low in calories. A healthy, delicious, and easy way to fuel up any time of day.
This easy recipe is naturally gluten free, keto friendly, and paleo approved.
Serve this dish with our honey garlic salmon bites, our seasoned baked chicken legs.
Key Ingredients
Fresh Sliced Zucchini - The main ingredient and star of this delicious side dish.
Avocado Oil - Light and mild with a high smoke point, avocado oil is a favorite for sauteeing. You can also use extra virgin olive oil.
Grated Parmesan Cheese - Adds umami flavor and nuttiness.
Fresh Lemon Juice - An optional garnish that brightens this dish.
A sprinkling of Parmesan cheese, garlic powder, and a squeeze of fresh lemon brighten the taste palate of this simple side dish.
If you have any questions about the ingredients in our recipe please leave a comment below and we will get back to you.
For another simple and fresh side dish, give our easy white bean salad or instant pot artichokes a try.
How to make sauteed zucchini
Step 1: Slice the zucchini into ¼-inch thick rounds.
Step 2: In a large skillet set over medium-high, heat the avocado oil. Add the sliced zucchini to the pan.
Step 3: Season with garlic powder and pepper, and gently toss to coat.
Step 4: Cook for 4-5 minutes until crisp-tender, tossing the pan occasionally to cook both sides evenly.
For the complete list of ingredients and instructions, please see the printable recipe card below.
This simple recipe is the perfect side dish for our Easy Marry Me Chicken, and for dessert try our Italian Hangover Cake or Keto Lemon Cake.
Expert tips
How to prevent soggy zucchini:
- Cook fast on medium-high heat with oil
- Do not add to pan until the oil is hot
- Do not cover pan
- Avoid adding salt until the zucchini are cooked and removed from heat
- Do not overcook
- Enjoy your delicious zucchini soon after cooking (instead of allowing them to sit, as zucchini will release water).
"Sweating" the sliced zucchini will remove water prior to cooking. If you choose to perform this as an additional step, place your fresh zucchini slices into a strainer or colander (place a bowl or tray underneath to catch any moisture that is released) and sprinkle with salt. Wait 20-30 minutes and then place slices onto an absorbent towel and blot to dry.
To prep in advance: Uncooked fresh sliced zucchini can be stored in the refrigerator in an airtight container lined with an absorbent towel - as zucchini will begin to release moisture once it has been sliced or spiralized.
We recommend slicing and using it that same day when possible.
For another healthy side dish, try our Parmesan crusted Brussels sprouts.
FAQs
We like to use a mandoline slicer to make thin, uniform rounds. This ensures all slices cook quickly and evenly. If you don't have a mandoline, you can use a sharp knife and slice into rounds with the same thickness.
We also use a mandoline to make perfect slices in our scalloped sweet potatoes recipe.
The beauty is that it goes with almost anything. We love to serve it with our buttery chicken paillard, pot roast or our grilled sirloin tip steak.
You can serve it on its own or pair with a fried egg for breakfast. Combine a drizzle of tomato sauce and a scoop of ricotta cheese to make an Italian inspired dish.
Top with fresh mozzarella, sliced tomato, and a drizzle of balsamic vinegar for a fresh appetizer or meal.
Season this sauteed zucchini recipe with your favorite fresh herbs like basil, oregano, tarragon and thyme.
Add spices like cayenne pepper or red pepper flakes if you want a little heat.
Tossing with pesto sauce is also delicious.
Storage instructions
Refrigerate for up to 3 days in an airtight container lined with paper towels to collect any released moisture.
Freeze sauteed zucchini by arranging the slices into a single layer on a sheet pan to freeze and then transfer to a freezer bag. Remove as much air as possible from the freezer bag.
Please be aware that this dish is best enjoyed when fresh, as freezing will change the texture.
It is not recommended to freeze fresh uncooked zucchini slices.
Other Zucchini recipes
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Did you try this sauteed zucchini recipe? Don't forget to come back and let us know how it worked out for you.
📖 Recipe
Sautéed Zucchini Recipe
Ingredients
- 4 medium zucchini
- 1 tablespoon avocado oil
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Fresh parsley for garnish
- Grated Parmesan cheese for garnish
- Lemon wedges for serving
Instructions
- Slice the zucchini into ¼-inch rounds.
- In a large skillet set over medium-high, heat the avocado oil.
- Add the zucchini to the pan. Season it with garlic powder, and pepper, and gently toss to coat.
- Cook for 4-5 minutes until zucchini is crisp-tender, tossing the pan occasionally to cook both sides evenly.
- Transfer the zucchini to a serving plate, garnish with parsley and grated Parmesan, and serve with lemon wedges.
Notes
- Cook on medium-high heat.
- Do not add to pan until your oil is hot.
- Do not cover pan while cooking.
- Add salt once removed from heat.
- Serve right away, do not let sit.
- A mandoline slicer can be used to slice the fresh zucchini into rounds with uniform thickness to ensure all slices cook evenly.
- Store for up to 3 days in an airtight container lined with paper towels to collect any released moisture.
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