FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Sauteed Zucchini Recipe
• Ingredients & Substitutions
• How To Saute Zucchini
• My Recipe Tips
• Variations & Add-Ins
• Storage & Meal Prep
• Serving Ideas
• More Easy Zucchini Recipes
• Sauteed Zucchini Recipe (Easy, 10 Min) Recipe card
• Gratitude Moment
• Recipe Reviews

My sauteed zucchini recipe is one of the most versatile healthy side dishes you can make. And it’s seriously my top way to eat my favorite veggie. I season this version simply with garlic and butter (yum!), but I’ve also got a bunch of add-ins you can experiment with. You can switch it up depending on what you’re serving it with. Let me show you how to cook zucchini in just 10 minutes — and I’ll bet you’ll make it all summer like I do!

Why You’ll Love My Sauteed Zucchini Recipe

This is definitely the best zucchini recipe I’ve ever made. And that’s saying a lot, because I love it every which way — roasted zucchini , grilled zucchini , zucchini fries , zucchini noodles , or even raw in a zucchini salad . But this is my favorite, all thanks to the garlic butter, a.k.a. my secret ingredient!

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!

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 .

• 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 .

1. Cook zucchini. Heat the olive oil in a large skillet over medium-high heat. Add sliced zucchini in a single layer, and sauté until it starts to brown.
2. Cook garlic in butter. Push the zucchini rounds to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add the minced garlic to butter and saute briefly, until fragrant.

1. Stir together. Then, season with salt and pepper. (I do this at the end so that the zucchini doesn’t release too much liquid when sauteing.) Mix gently until the butter is absorbed into the sauteed zucchini.

My Recipe Tips

• Slice your zucchini fairly thin. I prefer to slice it between 1/4 inch to slightly less than 1/2 inch thick. Thicker ones take too long to soften. You could also cut small cubes, but that’s more work.
• Make sure the slices are uniform in thickness. That way, they cook at the same rate. I love my mandoline slicer for this!
• Don’t crowd the pan. Some overlapping is fine, but avoid multiple layers. I recommend a 12-inch skillet . The best way to cook zucchini is to give it pan contact, so it browns nicely and cooks evenly. It does cook down a bit, so usually I have a few pieces overlapping in the beginning and by the end they all touch the pan. If you scale this sauteed zucchini recipe to more than 3 servings (it’s easy to do on my recipe card below), cook in batches.
• Cook time will vary based on thickness and your pan. Thicker slices take longer. I find that cast iron cooks zucchini faster than nonstick pans, but I’ve used both. Just watch it, and turn down the heat if it browns too much before it gets soft.
• Stir occasionally, not constantly. Again, it’s about contact with the pan! If you stir too often, your sauteed zucchini won’t brown nicely.
• You can adjust for your desired texture. Start with medium-high heat and less time for crisp-tender sauteed zucchini, or medium heat for a bit longer for softer zucchini. Thicker slices turn out more crisp, too.

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:

Zucchini Roll Ups

Zucchini Casserole

Air Fryer Zucchini Chips

Zucchini Lasagna

Healthy Zucchini Bread

Stuffed Zucchini

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 1 lb Zucchini (~2-3 medium zucchini; sliced slightly less than 1/2 inch thick) ▢
• 1 tbsp Unsalted butter ▢
• 3 cloves Garlic (minced) ▢
• 1/4 tsp Sea salt (to taste) ▢
• 1/8 tsp Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a large skillet over medium-high heat, until shimmering.
2. Add the zucchini slices in a single layer (some overlapping is fine, but not multiple layers). Cook for 4-5 minutes , stirring just once or twice but not constantly (stirring too often will prevent browning), until zucchini is starting to brown.
3. Reduce heat to medium-low. Push the zucchini to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add the minced garlic to the butter and saute for about 1 minute , until fragrant.
4. Once garlic is aromatic and just starting to brown, stir everything together. Season with salt and pepper. Stir gently until the butter is absorbed into the zucchini.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

How To Saute Zucchini

Gratitude Moment

I’m so happy that summer is here and I get to make all the zucchini recipes! I’ll be honest, I love this veggie so much that I make it all year, but at certain times it’s a challenge to find ones that look good. Those summer ones are the best!

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Sauteed Zucchini Recipe (Easy, 10 Min)

Make my easy sauteed zucchini recipe in just 10 minutes! Cooking zucchini with butter and garlic is simple, flavorful, and perfectly tender.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/sauteed-zucchini-recipe/

Ingredients

• 1 tbsp Olive oil
• 1 lb Zucchini (~2-3 medium zucchini; sliced slightly less than 1/2 inch thick)
• 1 tbsp Unsalted butter
• 3 cloves Garlic (minced)
• 1/4 tsp Sea salt (to taste)
• 1/8 tsp Black pepper (to taste)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat, until shimmering.
2. Add the zucchini slices in a single layer (some overlapping is fine, but not multiple layers). Cook for 4-5 minutes , stirring just once or twice but not constantly (stirring too often will prevent browning), until zucchini is starting to brown.
3. Reduce heat to medium-low. Push the zucchini to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add the minced garlic to the butter and saute for about 1 minute , until fragrant.
4. Once garlic is aromatic and just starting to brown, stir everything together. Season with salt and pepper. Stir gently until the butter is absorbed into the zucchini.

Maya’s Recipe Notes

Serving size: 1 cup

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• Why You’ll Love My Sauteed Zucchini Recipe
• Ingredients & Substitutions
• How To Saute Zucchini
• My Recipe Tips
• Variations & Add-Ins
• Storage & Meal Prep
• Serving Ideas
• More Easy Zucchini Recipes
• Sauteed Zucchini Recipe (Easy, 10 Min) Recipe card
• Gratitude Moment
• Recipe Reviews

My sauteed zucchini recipe is one of the most versatile healthy side dishes you can make. And it’s seriously my top way to eat my favorite veggie. I season this version simply with garlic and butter (yum!), but I’ve also got a bunch of add-ins you can experiment with. You can switch it up depending on what you’re serving it with. Let me show you how to cook zucchini in just 10 minutes — and I’ll bet you’ll make it all summer like I do!

Why You’ll Love My Sauteed Zucchini Recipe

This is definitely the best zucchini recipe I’ve ever made. And that’s saying a lot, because I love it every which way — roasted zucchini , grilled zucchini , zucchini fries , zucchini noodles , or even raw in a zucchini salad . But this is my favorite, all thanks to the garlic butter, a.k.a. my secret ingredient!

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!

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 .

• 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 .

1. Cook zucchini. Heat the olive oil in a large skillet over medium-high heat. Add sliced zucchini in a single layer, and sauté until it starts to brown.
2. Cook garlic in butter. Push the zucchini rounds to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add the minced garlic to butter and saute briefly, until fragrant.

1. Stir together. Then, season with salt and pepper. (I do this at the end so that the zucchini doesn’t release too much liquid when sauteing.) Mix gently until the butter is absorbed into the sauteed zucchini.

My Recipe Tips

• Slice your zucchini fairly thin. I prefer to slice it between 1/4 inch to slightly less than 1/2 inch thick. Thicker ones take too long to soften. You could also cut small cubes, but that’s more work.
• Make sure the slices are uniform in thickness. That way, they cook at the same rate. I love my mandoline slicer for this!
• Don’t crowd the pan. Some overlapping is fine, but avoid multiple layers. I recommend a 12-inch skillet . The best way to cook zucchini is to give it pan contact, so it browns nicely and cooks evenly. It does cook down a bit, so usually I have a few pieces overlapping in the beginning and by the end they all touch the pan. If you scale this sauteed zucchini recipe to more than 3 servings (it’s easy to do on my recipe card below), cook in batches.
• Cook time will vary based on thickness and your pan. Thicker slices take longer. I find that cast iron cooks zucchini faster than nonstick pans, but I’ve used both. Just watch it, and turn down the heat if it browns too much before it gets soft.
• Stir occasionally, not constantly. Again, it’s about contact with the pan! If you stir too often, your sauteed zucchini won’t brown nicely.
• You can adjust for your desired texture. Start with medium-high heat and less time for crisp-tender sauteed zucchini, or medium heat for a bit longer for softer zucchini. Thicker slices turn out more crisp, too.

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:

Zucchini Roll Ups

Zucchini Casserole

Air Fryer Zucchini Chips

Zucchini Lasagna

Healthy Zucchini Bread

Stuffed Zucchini

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil ▢
• 1 lb Zucchini (~2-3 medium zucchini; sliced slightly less than 1/2 inch thick) ▢
• 1 tbsp Unsalted butter ▢
• 3 cloves Garlic (minced) ▢
• 1/4 tsp Sea salt (to taste) ▢
• 1/8 tsp Black pepper (to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Heat the olive oil in a large skillet over medium-high heat, until shimmering.
2. Add the zucchini slices in a single layer (some overlapping is fine, but not multiple layers). Cook for 4-5 minutes , stirring just once or twice but not constantly (stirring too often will prevent browning), until zucchini is starting to brown.
3. Reduce heat to medium-low. Push the zucchini to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add the minced garlic to the butter and saute for about 1 minute , until fragrant.
4. Once garlic is aromatic and just starting to brown, stir everything together. Season with salt and pepper. Stir gently until the butter is absorbed into the zucchini.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 cup

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

How To Saute Zucchini

Gratitude Moment

I’m so happy that summer is here and I get to make all the zucchini recipes! I’ll be honest, I love this veggie so much that I make it all year, but at certain times it’s a challenge to find ones that look good. Those summer ones are the best!