This quick and flavorful Sauteed Zucchini recipe turns a simple veggie into a standout side in just 10 minutes. Tender zucchini slices develop a golden sear while keeping an irresistible crisp-tender bite. A hint of garlic and olive oil enhances its fresh, summery flavors.
Perfect for busy weeknights or elegant dinners, this dish pairs beautifully with nearly any entree. The zucchini’s natural sweetness shines through, while the quick cooking process preserves its vibrant color and nutrients. You’ll love how this fuss-free recipe brings both speed and sophistication to your table.
What You’ll Need
- 4 medium zucchini (sliced into ¼-inch rounds for even cooking)
- 1 tablespoon avocado oil (or substitute with olive oil for a similar result)
- ½ teaspoon garlic powder (or use 1-2 cloves of fresh minced garlic for a bolder flavor)
- ¼ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon black pepper (freshly ground preferred)
- Fresh parsley (chopped, for garnish)
- Grated Parmesan cheese (optional, for a savory finish)
- Lemon wedges (for a bright, zesty touch when serving)
How to Make It
- Slice the zucchini: Cut 4 medium zucchini into ¼-inch rounds for even cooking.
- Heat the oil: In a large skillet, heat 1 tablespoon of avocado oil over medium-high heat until shimmering.
- Cook the zucchini: Add the zucchini rounds to the skillet. Season with ½ teaspoon garlic powder, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Gently toss to coat evenly.
- Sauté until crisp-tender: Cook for 4-5 minutes, tossing occasionally, until the zucchini is golden brown on the edges and tender but still slightly firm.
- Garnish and serve: Transfer the zucchini to a serving plate. Sprinkle with fresh parsley and grated Parmesan cheese, if desired. Serve with lemon wedges on the side for a burst of citrus flavor.
Spice It Up with Sauce & Toppings
Elevate your sautéed zucchini with a drizzle of balsamic glaze for a sweet-tangy twist or a dollop of tzatziki for a creamy, refreshing contrast. For a bold kick, sprinkle with red pepper flakes or add a spoonful of pesto before serving. Let your creativity shine!
Perfect Pairings for Serving
This zucchini dish shines as a light side to grilled chicken or fish, or you can toss it with cooked pasta and a sprinkle of Parmesan for a quick veggie-packed meal. Add a slice of crusty bread to soak up the flavors and complete the plate.
Quick Tips for Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat for 2-3 minutes to retain the zucchini’s crispness. Avoid microwaving, as it can make the zucchini soggy.
Easy Recipe Variations
Swap avocado oil for olive oil or add a pinch of smoked paprika for depth. For a Mediterranean twist, mix in halved cherry tomatoes or crumbled feta. Want it heartier? Toss in sliced mushrooms or diced onions while cooking.
The Right Pan for the Job
Use a large nonstick or stainless steel skillet to ensure even cooking and prevent sticking. A wide base allows the zucchini to brown beautifully without overcrowding. If you don’t have a skillet, a wok works great too!
Sauteed 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.