Sauteed Zucchini

sauteed zucchini

5 from 2 reviews

I could talk about this Sauteed Zucchini for days! How they take 5 minutes. How simple are the ingredients. How tasty it is. And healthy. But don’t trust my words. Try for yourself!

  • Author: Olena of
  • Prep Time: 2 minutes
  • Cook Time: 3 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings (as a side) 1x
  • Category: Side Dish
  • Method: Stove
  • Cuisine: Ukrainian


  • 2 lbs zucchini
  • 1 tbsp avocado or olive oil
  • 1/2 tsp salt
  • Ground black pepper, to taste
  • 12 garlic cloves, grated
  • 2 tbsp dill, basil or Italian parsley, finely chopped
  • Parmesan cheese, to taste


  1. Chop garden or farmer’s market large zucchini into 1/2 inch thick cubes or quarter moons. If zucchini is medium size, half moons are perfect. And baby zucchini could be sliced into rounds.
  2. Preheat large ceramic non-stick skillet with tall sides on high heat and then swirl oil. Add zucchini, salt and pepper.
  3. Cook for 3 minutes, stirring maximum 2 times. Let zucchini touch the hot skillet surface for at least a minute to really get that sear. Don’t stir constantly to avoid pale “steamed” zucchini. And don’t stir cooked zucchini to make it mushy too much.
  4. After zucchini is cooked, sprinkle with herbs and freshly grated garlic. Stir and grate fresh Parmesan cheese on top.
  5. Serve warm or cold.

Store: Refrigerate covered for up to 2 days. Do not freeze.


  • The best fresh herbs for zucchini are fresh dill, Italian parsley or basil. And if you can get flat leaf Italian parsley versus curly parsley, it’s better. I find curly parsley has a coriander taste to it.
  • Green onion or cilantro can be used too. They are just OK herbs for sauteed zucchini recipe, in my opinion.
  • You can add mushrooms. Make sure to fry them on high heat with a bit of salt first before adding zucchini. Whole mushrooms would be better as they will keep their water inside. Yes, mushrooms is another 92% water veggie.
  • You can also add tomatoes. Just like with mushrooms, cook them first before adding zucchini. Grape or cherry tomatoes will keep their shape better than larger sliced tomatoes. You might end up with more of a saucy zucchini side dish like my chicken breast with tomatoes.

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