Ingredients & Substitutions
Here I explain the best ingredients for cooking zucchini on the stovetop, what each one does in my recipe, and substitution options. For measurements, see the recipe card. The thing is, butter burns when you saute it. Some sauteed zucchini recipes (or other sauteed dishes) combine butter with oil, but that doesn’t actually raise the smoke point of the butter. So, I use a different method to achieve that buttery flavor in my sauteed zucchini. Simply add the butter (as well as garlic that also burns easily), toward the end, with the heat reduced. You get all that delish buttery flavor, a perfectly tender texture, and irresistible caramelization… all without burning it! (I also use this method for my sauteed mushrooms, sauteed asparagus, and sauteed green beans.) If that wasn’t enough, I use just 4 simple ingredients (plus salt & pepper) for this easy zucchini recipe. It’s naturally low carb and gluten-free, and you can have it on the table in around 10 minutes. Hello, perfect summer side dish!
Zucchini – Obviously you need this veggie to make a zucchini saute. But you can also use my method for other summer squash, like yellow squash or patty pan squash. Olive Oil – Sometimes I use avocado oil for sauteing instead. Butter – I add this toward the end for a rich flavor. Don’t skip it! Some notes on the butter: For even more flavor, swap the butter and garlic with my herby compound butter! I use unsalted butter. If you only have salted, add less salt at the end. For a dairy-free version, I really like butter-flavored coconut oil. Garlic – Fresh garlic (minced, not pressed) tastes best in sauteed zucchini. You can buy jarred for convenience, or substitute 3/4 teaspoon of garlic powder. Salt & Pepper – I use sea salt for all my recipes, but kosher salt works fine. If you want more heat, crush red pepper flakes make a nice addition.
How To Saute Zucchini
I have step-by-step photos here to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card.
Variations & Add-Ins
This is one of my most basic zucchini recipes, but this vegetable can be a blank slate! Try these additions if you like:
Spices – You can toss in other seasonings depending on what you’re serving it with. Italian seasoning, Cajun spices, or lemon pepper would all be delicious. Cheese – Dredge the zucchini in grated parmesan cheese before cooking, a bit like my fried zucchini. Or simply sprinkle on your favorite shredded cheese at the end, and cover to let it melt. Onion – Cook sliced or diced onions in the same pan before adding the zucchini. I often end up with my onions caramelized by the time the sauteed zucchini is done — so good! Cherry Tomatoes – Add them after the zucchini starts to brown, before adding the butter and garlic. They will pop and get sweeter! Lemon – For a bright zing, add a splash of lemon juice at the end, or stir in a teaspoon of fresh lemon zest. Fresh Herbs – Sprinkle on top at the end, or cook with the garlic. Fresh basil or parsley are my faves for this summery dish, but you can try others, such as dill, thyme, or rosemary.
Storage & Meal Prep
Meal prep: Because this zucchini side dish cooks in just minutes, I recommend making it fresh. But to save a few minutes of prep time, sometimes I slice the zucchini and mince the garlic a day or two in advance. Store leftovers: Keep them in an airtight container in the refrigerator for up to 4-5 days. Reheat: I prefer to saute zucchini in a skillet again. It does get softer when reheated, but I still love it. Freeze: You can freeze this dish, though the texture changes a bit. Freeze the zucchini slices in a single layer on a parchment lined baking sheet until solid, then transfer to a zip lock bag and freeze for up to 3 months. Don’t freeze uncooked squash, though.
Serving Ideas
My easy sauteed zucchini recipe can pair with all kinds of proteins for a quick and healthy dinner. The versatility is one of the best parts of this dish! Here are some of the (many) mains I’ve served with it:
Chicken – Try my chicken Caprese or Mediterranean chicken for a summery meal. If you want to keep it basic, you can’t go wrong with my baked chicken legs, chicken leg quarters, or air fryer chicken breast. Fish – I love air fryer salmon or baked salmon, because it’s my favorite fish and cooks just in time while I cook zucchini on the stove. You can also opt for my air fried tilapia for a cost-effective meal, or baked trout or cod for something different. Seafood – For a special dinner, try my grilled lobster, broiled lobster, or seared scallops (bonus: you can use the same pan and reuse some ingredients!). Or just keep it simple with my baked shrimp or grilled shrimp skewers. Beef – I have a gazillion steak recipes, but my faves lately are skirt steak, filet mignon, or top sirloin steak (even better when I can grill the steak outside). For something more casual, sauteed zucchini recipes are a wonderful summer pairing with burgers. Pork – Whip up my pan seared pork chops for weeknights, or my stuffed pork chops for a more unique (but still easy) meal. Sauces – When I’m feeling fancy, I add a drizzle of tahini sauce, basil pesto, or lemon butter sauce.
More Easy Zucchini Recipes
I publish at least a dozen zucchini recipes every summer! And while you can certainly cook zucchini in the basic ways (like roasting in your oven), I hope you’ll give some of my more interesting recipes a whirl: Please enter your first name for your account. Your saved recipe will also be sent to your email. What’s your favorite way to enjoy zucchini in the summer? I’d love to hear your ideas in the comments below!
