10-Minute Sauteed Zucchini
This easy sauteed zucchini recipe is crisp-tender, subtly spicy, and so easy to make! Never soggy, it’s our favorite side dish when we need a tasty option that’s fast. We make a big batch nearly every week to mix and match with different proteins.
Zucchini is one of my favorite vegetables. Whether it’s baked, air fried, turned into sticks, or simply sauteed I’m always a fan. Growing up in the Midwest, we always had them in abundance, and neighbors would often drop them off on our doorstep.
So, naturally, we often got creative, thinking of ways to use it all up. Zucchini bread was a staple, of course, but I don’t think you can beat this simple sauteed zucchini recipe. Cooked in one skillet, it requires minimal prep time, allows for easy meal prep, and is ready to eat in less than ten minutes.
So, what are you waiting for? Getcha some of that!
🧄 Ingredients You’ll Need
Below is an overview of this easy sautéed zucchini recipe. Please be sure to scroll to the recipe card below for the complete details.
- Zucchini – Look for firm, small to medium-sized zucchini with bright, shiny skin.
- Olive Oil – Avocado oil will also work.
- Seasonings – We use salt, pepper, and red pepper flakes, but any savory spices will taste great.
- Garlic – If we’re being honest, fresh cloves will give you the best taste, but who has time for that? We use pre-minced garlic, and it turns out just fine.
Tip: For flavor variations, swap the oil with garlic butter, add a dash of garlic powder, or finish your dish with a sprinkle of grated parmesan cheese. Yum!
👨🏻🍳 How to Sauté Zucchini
- Slice the zucchini into equal-sized rounds, about ½-inch thick in size.
- Heat oil in a large skillet over medium-high heat. Add the zucchini in a single layer and cook until they begin to soften.
- Season, reduce the heat to low, and cook another couple of minutes.
- Add the garlic, increase the heat to medium again, and cook until fragrant and most of the liquid evaporates. Don’t rush, or you’ll have soggy zucchini!
Tip: For the best results, it’s best to work in batches, arranging the zucchini pieces in an even layer. We won’t lie to you, though, we typically don’t. The zucchini won’t turn out as crisp around the edges, but it’ll be fine if you’re impatient like us.
⁇ Common Questions
We cook the zucchini long enough that the water evaporates, preventing the zucchini slices from becoming mushy and soggy. However, you can also slice the zucchini, sprinkle it with salt, and set it aside for a few minutes. Then, drain the excess liquid, and proceed with the recipe.
Nope! The skin is totally edible and easy to eat. Plus, who wants an extra step?
You can store leftovers in an airtight container in the fridge for up to 2-3 days.
More Easy Recipes
Sauteed Zucchini Recipe
Equipment
- 1 Large Skillet
Ingredients
- 1 Tablespoon olive oil
- 2 pounds zucchini sliced into ½-inch coins
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ – 1 teaspoon red pepper flakes
- 2 garlic cloves minced
Instructions
- Heat oil in a large skillet over medium-high heat.1 Tablespoon olive oil
- Add the zucchini in a single layer, and cook for 3 minutes, stirring frequently.2 pounds zucchini
- Season with salt, pepper, and red pepper flakes.1 teaspoon kosher salt, ½ – 1 teaspoon red pepper flakes, ½ teaspoon black pepper
- Cover the skillet, reduce the heat to low, and continue to cook for 2 minutes.
- Add the garlic, and increase the heat to medium.2 garlic cloves
- Cook 1-2 minutes or until the garlic is fragrant and most of the liquid is evaporated.
Notes
Nutrition
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Sooooo good!