Garlic Butter Sauteed Zucchini
Sauteed zucchini is a quick, easy, and healthy side. It’s delicious, too. Try our version with zucchini cooked in garlic and butter or check the article below for other variations. Jump to the Garlic Butter Sauteed Zucchini Recipe or read on to see our tips for making it.
This time, we are sharing how to quickly and easily cook zucchini on the stovetop. You only need five minutes of cooking time, and it’s time to eat!
How to Cook Zucchini on the Stove
There are many ways to cook zucchini, but the quickest is to pan-fry or “saute” it in a pan on the stove; by cooking it this way, the zucchini browns and turns tender.
You can also roast it, take a look at our cheesy stuffed zucchini boats.
We saute zucchini quite often and especially love it when the zucchini is cooked in a little butter. The butter adds a nutty flavor and helps the zucchini to brown.
We also love adding a tablespoon of minced garlic to the pan, because butter and garlic are just meant to be, right?
The trick to sauteeing zucchini is not to overcook it. Overcooked zucchini turns mushy.
Here are our best tips for the best pan-fried zucchini:
- Use a wide skillet. By using a large skillet, the zucchini has the chance to spread out and brown. This applies to cooking most vegetables on the stovetop. We use the same tip when cooking mushrooms — by spreading the veggies out in a single layer, they brown instead of steam.
- Don’t peel the zucchini. Peeled zucchini turns mushy and has no crunch.
- Don’t salt the zucchini ahead of time or at the beginning of cooking. Salt draws out water from the zucchini. This will make it less crunchy when it’s cooked. Since salt does make things taste good, we use it, but prefer to salt towards the end.
- Cook the zucchini until crisp-tender, which means it will look wilted, but still have a crunch.
Sauteed zucchini has lots of possible variations. Here are a few of our favorites:
- Make it cheesy and stir in a little bit of grated parmesan or another type of cheese just before serving.
- We love the combination of garlic and butter, but you can use other spices. Try Italian seasoning, Za’atar spice blend, Cajun seasoning, an Indian spice blend like curry powder, or chili powder (here’s our homemade chili powder blend).
- Add in some extra crunch with toasted sliced almonds or buttery pine nuts.
- Throw in chopped tomatoes with the zucchini and cook until the zucchini is crisp-tender and the tomatoes collapse a little and release some of their juices.
- Add more protein by adding cooked or canned beans — white beans, chickpeas, and black beans would be excellent.
For more easy vegetable recipes, take a look at these:
- Our roasted broccoli is classic and a recipe you need to have in your back pocket. I’m not the biggest fan of broccoli, but this roast broccoli is one of my favorite foods!
- Another pan-fried vegetable, this seriously good bacon fried cabbage is simple, quick, and delicious!
- Homemade vegetable soup is healthy, easy to make, and tastes fantastic. It’s also vegan when you use vegetable broth!
Garlic Butter Sauteed Zucchini
Sauteed zucchini is a quick, easy, and healthy side. We love simply sauteed zucchini with a bit of minced garlic, salt, and pepper. That said, we have shared quite a few variations in the article above.
You Will Need
1 1/4 pounds chopped zucchini (2 medium)
1 tablespoon butter
1 tablespoon minced garlic (3 cloves)
Salt and fresh ground black pepper
1 scallion, thinly sliced
1/4 cup fresh grated parmesan or pecorino cheese, optional
Dash fresh lemon juice or red wine vinegar, optional
It’s up to you as to how you cut the zucchini. You can slice the zucchini into rounds, cut into half moons or chop into bitesize pieces.
Melt the butter in a wide skillet over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally until the zucchini is browned in places and tender, 3 to 5 minutes.
Season with a pinch of salt and black pepper. Stir in the scallions and cheese, if using. Serve immediately with a spritz of lemon juice.
Adam and Joanne's Tips
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We did not include cheese or nuts in the calculations.
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