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Sautéed Zucchini is a healthy, delicious, easy-to-make side dish that can be ready in just 20 minutes! A combination of chopped zucchini, mushrooms, red onion, and garlic is cooked in olive oil and then topped with fresh parsley. This recipe pairs perfectly with chicken, steak, seafood, and much more!
You may also love my baked zucchini chips or my easy zucchini casserole.
I am a huge fan of sautéed vegetables, especially this sautéed zucchini recipe. There’s nothing easier than throwing some fresh veggies in a skillet with some olive oil and seasonings, and then letting the stovetop do all of the work. This nutritious side dish is full of flavor and takes just minutes to prepare.
Pair it with some chicken like this grilled chimichurri or salmon like this Balsamic glazed salmon.
Recipe highlight
- Full of fiber and good for you
- Easy: Cook in one pan for less than 20 minutes.
- Delicious: The combination of vegetables sautéed in olive oil until golden brown is luscious!
- Versatile: Like most vegetable medleys, this recipe is flexible. You can add different vegetables, like broccoli or cauliflower, and seasonings or spices.
Ingredients you will need
You only need 5 simple key ingredients to make this sautéed zucchini dish! Here’s the lineup:
- Olive oil: For cooking the vegetable medley. You can also sub with avocado oil.
- Mushrooms: use fresh instead of canned.
- Red onions or white sweet onions.
- Zucchini: When choosing zucchini, look for squash that’s about 6- to 8 inches in length and still relatively thin. It should feel heavy for its size and the skin should be dark green, smooth, and free of blemishes.
- Garlic: use fresh garlic if possible
- Salt & pepper: To bring out all of the delicious flavors!
- Herbs: If you’d like to add some extra fresh flavor and color, sprinkle the finished dish with chopped fresh parsley or other fresh herbs, such as dill, green onions, or basil.
How to make sauteed zucchini
- Sauté the mushrooms: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and sauté for 4-5 minutes, stirring occasionally.
- Cook the onions, zucchini, and garlic: Stir in the onions, zucchini, and garlic. Continue to cook for 5 minutes more, or until the veggies are tender.
- Serve: Season to your taste and garnish with freshly chopped parsley, if desired.
Recipe Tips
- Add the garlic towards the very end of the cooking time so that it doesn’t burn.
- For the best texture and flavor, we recommend fresh, NOT frozen, veggies for this recipe.
- To save on prep time, you can purchase some of these veggies pre-sliced and chopped.
Frequently asked questions
If your zucchini seems especially watery when cutting it, try slicing it in half lengthwise and using a spoon to remove some of the seeds. The seeds are almost all water, so removing some of them helps prevent excess moisture.
There’s no need to peel zucchini. The skin on zucchini is very thin and you won’t even notice it’s there. In addition, the skin is a big source of nutrition.
We recommend chopping the zucchini into about 1-inch pieces. You can cut them smaller or larger, depending on personal preference. You do want to chop them into somewhat similar-sized pieces so that all the pieces cook at the same rate.
Variations
While I typically enjoy this recipe as-is, sometimes I add other ingredients to spice things up a bit! Here are some options:
- Sun-dried tomatoes: Add 1/3 cup chopped sun-dried tomatoes that are packed in oil, toward the end of cooking.
- Cheese: Sprinkle feta or parmesan cheese over the veggies before serving.
- Nuts: Add 1/4 cup toasted pine nuts or thinly sliced almonds right before serving.
- Variety: I like to add in whatever veggies I have on hand.
Serving suggestions
- Easy Chicken Milanese
- Creamy Garlic Chicken Breast Skillet
- Grilled BBQ Chicken
- Crispy Baked Chicken Thighs
- Chicken Adobo Recipe
- Mediterranean Baked Salmon
- Lemon Chicken Breast
Storage recommendations
Leftovers will stay fresh in the refrigerator for up to 3 days in an airtight container. You can reheat them on the stovetop, in the microwave, or even pop them in the oven until warmed through.
We do not recommend freezing the vegetables once they have been cooked.
More side dish recipes
- Butternut Squash Casserole
- Easy Maple Roasted Carrots
- Healthy Eggplant And Zucchini Gratin
- Garlic Butter Hasselback Potatoes
- Easy Chickpea Feta Salad
- Cucumber Onion Salad
- Air Fryer Broccoli
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Sautéed Zucchini
Ingredients
- 1 1/2 tablespoons olive oil
- 8 ounces white button mushrooms, stems trimmed and quartered
- 2 medium red onions, chopped
- 4 medium zucchini, chopped
- 3-4 garlic cloves, minced
- Kosher salt and pepper, to taste
- freshly chopped parsley, optional to garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the mushrooms and sauté for 4-5 minutes, stirring occasionally.
- Stir in the onions, zucchini, and garlic. Continue to cook for 5 minutes more, or until the veggies are tender.
- Season to your taste and garnish with freshly chopped parsley, if desired.
Notes
- Add in any other veggies if you like
- Be sure to use fresh garlic cloves and fresh mushrooms.
- Leftovers will stay fresh in the refrigerator for up to 3 days in an airtight container. We do not recommend freezing the vegetables once they have been cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Added to my weekly rotation.
Delicious