Sauteed zucchini is one of the simplest summer side dishes, but one of the best when it’s done right! The key to perfectly tender but flavorful zucchini is all in how you cook it, and I’m sharing my recipe for this quick and easy veggie side.
What Make This Recipe So Good
Zucchini – Raw zucchini has a very light taste when raw, which makes it perfect for sauteing. It literally soaks up the flavors that it is cooked in.
Olive oil – Good olive oil is perfect for sauteing your zucchini and helps give it that olive-y, peppery flavor.
Parmesan cheese – Just salt and some grated parm are all you’ll need (or want) to season the zucchini with.
How To Make Sauteed Zucchini
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, along with useful tips and info!
Heat the olive oil in a large skillet over medium-high heat.
Add the zucchini slices to the skillet, getting them in as much of a single layer as possible.
Cook for 5 minutes without touching the zucchini.
Flip over one slice of zucchini with a spatula. If it’s nicely browned, go ahead and flip the rest over. If not, keep cooking them until the bottom side is a medium to dark brown. (The dark color is what packs the zucchini full of flavor, so make sure not to undercook!)
After all the slices are browned on one side and have been flipped over, cook for another 5 minutes or until the zucchini is nice and soft.
Season the zucchini with salt and sprinkle with the parmesan. Serve immediately.
Top Tips For Making Sauteed Zucchini
- After you’ve flipped the zucchini slices are cooking the other side, look for the center of the zucchini slices, where the seeds are, to become sunken in. You’ll be able to tell that they’ve become tender and cooked enough when the slices look like they’ve deflated a bit.
- You can easily double or triple this recipe for a larger crowd. Be sure to continue to cook your zucchini slices in single layers and carefully wipe out the skillet between each batch so that cheese and other bits don’t stick to the bottom and burn.
- Use a mandolin or a sharp knife to cut your zucchini. A dull knife makes it way too easy to slip and cut yourself!
More Easy Veggie Recipes
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This easy sauteed zucchini is super flavorful and perfect for summer!
- 2 zucchini ends trimmed and sliced into 1/2″ thick rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- parmesan cheese grated, for serving
- Cutting zucchini: Use a mandolin or sharp knife to get a clean cut without cutting yourself.
- Cooking note: After flipping the slices, you will be able to tell when the zucchini is tender and cooked through by looking for when the slices look slightly deflated.
- If cooking multiple zucchinis: Continue to cook your zucchini slices in single layers and carefully wipe out the skillet between each batch so that cheese and other bits don’t stick to the bottom and burn.
Amount Per Serving
Calories 157 Calories from Fat 135
% Daily Value*
Saturated Fat 2g13%
Vitamin A 392IU8%
Vitamin C 35mg42%
* Percent Daily Values are based on a 2000 calorie diet.