How to Make Sauteed Zucchini

By FoodfaithfitnessJul 7, 2023Jump to Recipe

This quick and easy recipe will show you how to — with a bit of culinary finesse — saute zucchini and add a healthy and tasty new side dish to your repertoire.

Table of Contents

I never used to use zucchini. I dunno… I guess I grew up on the staples: carrots, tomatoes, cucumbers. It wasn’t until I went foraging through the produce section of my local supermarket years ago that I looked beyond the usual. Enter: the zucchini. It looked interesting enough (as interesting as vegetables CAN look) but I didn’t really know what it tasted. I also didn’t really know how to cook it.

Research, people. It all comes down to research. And a little experimentation. As a result, I can now say that sauteed zucchini is one of my favorite side dishes. Casual meal during the week? Sure. Fancy Saturday night dinner with guests and ironed shirts and perfume and all that? Definitely.

Why You Will Love This Recipe

We love simple and tasty recipes over here and this side dish is all that and more.
The zestiness of the lemon and the fresh thyme make for such a light and refreshing meal.
Because of its neutral taste, zucchini can have so many spices and ingredients added to it, making it a truly diverse side dish.
Any leftovers are great to add to soups and stews, so no waste here.

Is Sauteed Zucchini Healthy?

Zucchini is low in calories and high in nutrients, most of which it maintains when sauteed, so it is a welcome addition to any main dish.
Zucchinis are also high in antioxidants, which combat free radicals (unstable molecules that can do harm to our cells).
The zucchini is sauteed in olive oil, a healthy option that doesn’t contain trans fats and little unsaturated fat.

INGREDIENTS

Only 6 ingredients (well, 7 if you count salt and pepper as separate ingredients, which I DON’T!).

2 tbsp olive oil
1/2 onion, sliced
12 medium zucchini, sliced
½ lemon
salt and pepper
fresh thyme

INSTRUCTIONS

Prep

Use a sharp knife to slice up your onions and cut the zucchini into wheels.

Sauté

In a skillet over MEDIUM-HIGH heat, drizzle the olive oil and sauté the onion until translucent, about 2 – 3 minutes. Add in the zucchini wheels and sauté for 5 – 8 minutes until the zucchini is slightly browned and the onion is caramelized. Keep stirring the veg to make sure they don’t stick and everything gets cooked evenly.

Add

Add in salt and pepper, a squeeze of lemon, and fresh thyme leaves.

Variations

To make this dish more decadent you can use butter instead of olive oil.
It is nice to add a little low-fat cheese to this or a hard cheese like parmesan – add it after cooking.
You could add some other fresh herbs like basil or oregano.
Make it spicy with crushed red pepper flakes or fresh red chili

FAQs

Some of my zucchini slices are soggy and some are still crunchy, what am I don’t wrong?

It’s important to cut them all the same size. A mandoline slicer would help. Also, toss them to make sure they are all getting time on the bottom of the pan where the most heat is.

Can I make zoodles like this?

Yes, you can. In fact, I have a recipe for Zucchini Noodles with Pesto and Fried Egg that explains the ins and outs of zoodle making. I also have a recipe for Greek Yogurt-Marinated Chicken with Zucchini Noodles.

Can I make this for more people for a party?

Absolutely, you can easily double this one!

can i use an air fryer?

Yes. I mean, what CAN’T you make in the air fryer! I have a recipe for Air Fryer Zucchini. Take a look.

How to Store Sauteed Zucchini

Let the zucchini cool completely. Place the dish in an airtight container. It’s important that it is airtight to maintain the zucchini’s freshness and keep the odors of other foods in your fridge from seeping in. It should keep in the fridge for up to 5 days. If you would like to freeze the zucchini, put it in an airtight container or freezer-safe bag. It should last for up to 3 months. Let it thaw in the fridge overnight when it comes time to eat. Warm it in the microwave or on LOW on the stove. You may find it will need a bit of oil to prevent it from sticking to the bottom of the pan.

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