This post may contain affiliate links. Please read our disclosure policy.
When summer zucchini is rolling in faster than you can use it, this Sautéed Zucchini recipe is the answer to “what’s for dinner?” It’s the perfect quick and healthy side dish that’s just as happy next to a grilled steak as it is piled high beside a bowl of pasta. And thanks to the onion, garlic, sweet grape tomatoes, and a sprinkle of parmesan cheese, it’s packed with flavor in every bite.
Even better? This recipe also works beautifully as Sautéed Zucchini and Squash, so grab whatever you have and get cooking.
Why I Love This Zucchini
It’s veggie-packed and flavorful. Not flavorless or soggy, we’re talking tender zucchini with golden edges, sweet onions, juicy tomatoes, and savory parmesan. And while I love perfectly steamed broccoli, this is infinitely better.
Quick to make. In about 15 minutes, you have a irresistible, healthy side dish on the table.
Flexible. Works with zucchini, squash, or a mix of both.
Crowd-friendly. Even veggie skeptics will be tempted by those caramelized onions and burst tomatoes.
Ingredients for my Sautéed Zucchini
Here’s what you’ll need (exact measurements are in the recipe card below), plus some easy substitutions:
- Vidalia onion – Sweet and mild, but yellow onion or white onions will work. If you like more bite, use a red onion.
- Zucchini – Fresh and firm is best, use a smaller zucchini as large zucchinis can be a bit bitter. You can also use yellow squash or a mix for a colorful plate.
- Olive oil – Extra virgin olive oil has great flavor. Avocado oil or sunflower oil are good swaps.
- Salted butter – Butter adds richness and helps with the browning process. Use unsalted butter if you prefer, or plant-based butter for dairy-free.
- Garlic – Fresh, smashed garlic cloves are key for flavor. Garlic powder works in a pinch.
- Grape tomatoes – Sweet and poppable, grape tomatoes are my favorite but cherry tomatoes or diced roma tomatoes can work, as well.
- Italian seasoning – A blend of herbs that ties it all together, italian seasoning is all purpose. You can use dried basil, oregano, and thyme if you don’t have a mix.
- Garlic powder & onion powder – Both garlic powder and onion powder boost flavor. You can skip if you’re using extra fresh garlic and onions.
- Parmesan cheese – Freshly grated parmesan is my go-to, if possible, or swap for pecorino romano. Use nutritional yeast for cheesy flavor that’s dairy-free.
How to Make Sautéed Zucchini
- Heat the pan. In a large skillet, melt the olive oil and butter over medium heat.
- Cook the onions. Add the sliced onion and cook until softened, about 3-4 minutes.
- Add garlic. Stir in the garlic and cook another 3-4 minutes until onions start to caramelize.
- Sauté the zucchini. Push the onions to the side of the pan. Add zucchini in a single layer, cooking until golden on one side (about 4-5 minutes), then flip and cook another 3-4 minutes.
- Add tomatoes and seasoning. Stir in tomatoes, Italian seasoning, garlic powder, and onion powder. Cook until tomatoes caramelize and burst.
- Finish with parmesan. Remove from heat, sprinkle with parmesan, and serve immediately.
How to Store Leftovers
Place leftover sautéed zucchini in an airtight container and refrigerate for up to 3 days.
Reheat in a skillet over medium heat for the best texture, the oven or air fryer works, too, if you want to avoid extra moisture.
Kellie’s Tips for the Best Sautéed Zucchini
- Serve immediately after cooking for the best texture, zucchini softens as it sits.
- Don’t crowd the pan, this helps get the edges of the zucchini golden brown instead of steaming.
- Let the zucchini sit for a few minute before flipping so it has time to become caramelized.
- Use fresh garlic for the biggest flavor punch.
Recipes That Are Great to Serve with Zucchini
- Garlic Butter Shrimp
- Lemon Herb Grilled Chicken
- Creamy Garlic Parmesan Pasta
- Pan-Seared Salmon
- Marinated Flank Steak
More Easy Zucchini Recipes
- Quick and Easy Zucchini Fritters
- Zucchini Fries
- Stuffed Zucchini Pizza Boats
- Crispy Roasted Zucchini
- Zucchini Bread
For more easy summer side dish recipes, follow us on Facebook.
Sautéed Zucchini Recipe
Equipment
- skillet
- chef's knife
- cutting board
Ingredients
- 1 large Vidalia onion, sliced thinly
- 1 pounds zucchini, sliced into rounds or quartered if large
- 2 tablespoons olive oil
- 1 tablespoon salted butter
- 8-10 garlic cloves, smashed with the side of a knife
- 1 cup grape tomatoes
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup grated parmesan cheese
Instructions
- In a large skillet, heat the olive oil and butter over medium heat.
- Add the onion and cook until softened, approximately 3-4 minutes.
- Stir in the garlic and cook until the onions begin to caramelize, an additional 3-4 minutes. Push the onions to the side of the pan and add the zucchini, Cook until golden and flip, about 4-5 minutes. Continue cooking for 3-4 minutes longer.
- Stir in the tomatoes, italian seasoning, garlic powder, onion powder and cook until the tomatoes begin to caramelize and burst.
- Remove from the heat and sprinkle with the parmesan cheese.
- Serve immediately.
Notes
- Swap half the zucchini for yellow squash for a colorful twist or use halved pattypan squash.
- Add a pinch of red pepper flakes or a sprinkle of ground cayenne for spice.
- Great with fresh basil or parsley sprinkled on top.
- Stir in a spoonful of Fresh Basil Pesto for an unexpected fresh pop of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t particularly like zucchini so I’m always looking for recipes that combine with other ingredients. This recipe was perfect. The onions and tomatoes in combination with the zucchini and the other spices made for a delicious vegetable dish.
Thank you! It is one of my favorites to make with summer and fall zucchini!