Zucchini Recipe

This Easy Sautéed Zucchini with Parmesan celebrates summer’s most ubiquitous squash in all its green glory. My gut reaction to zucchini is to gussy it up. While this impulse leads me on many delicious paths, the other week I realized that of the 30 and counting zucchini recipes on this site, I don’t have a single one that lets zucchini be the true star. Today is the day!

Whether you are a) seeking fresh ideas for easy, better-for-you side dishes, b) are in desperate need of an efficient way to use up your zucchini supply, or secret answer c) all of the above, this easy sautéed zucchini with Parmesan delivers.

It’s simple, tasty, and even better re-crisped lightly on the stove the next day, so you can make a big batch tonight and enjoy the leftovers as the week goes on.

Aside from making Grilled Zucchini or Air Fryer Zucchini every now and then, however, prior to making this recipe I didn’t put much thought into ways to enjoy zucchini on its own.

30 Best Zucchini Recipes

Here are our 30 Best Zucchini Recipes that are healthy, flavorful and not boring! Whether you are looking for baked zucchini recipes, vegetarian zucchini recipes, zucchini soups, zucchini salads, grilled zucchini, or zucchini bread recipes, or entire meals made out of zucchini, you’ll find some new inspiration here! ( Baked Zucchini)

Prep: 10min

Total: 30min

Yield: 4

Nutrition Facts: servingSize None, calories 122 calories, Sugar 0.1 g, Sodium 500 mg, Fat 10.9 g, Saturated Fat 3.5 g, Trans Fat 0 g, Carbohydrate 1.8 g, Fiber 0.4 g, Protein 5.1 g, Cholesterol 14.8 mg

Ingredients:

• 4-5 medium zucchini, sliced into 1/3 inch thick disks (about 5 cups)
• 2 tablespoons olive oil
• 1 teaspoon granulated garlic powder, or 2 finely minced cloves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon Aleppo Chili Flakes (or regular chili flakes )
• 1/4 cup finely grated pecorino cheese (or sub parmesan or asiago)
• 6-8 torn basil leaves

Instruction:

1. Preheat oven to 425F
2. Slice the zucchini into 1/3 inch disks. Place in a bowl and drizzle with the olive oil, sprinkle with salt, garlic powder, pepper and optional chili flakes. Place in a single layer on a parchment-lined sheet pan. Lightly sprinkle each slice with 1/3 teaspoon grated pecorino.
3. Bake in the oven 18 minutes, check, and if need be, rotate, or tent lightly with foil (if getting too dark) and continue baking 5-10 minutes until fork tender. You want tops nicely golden and crispy with tender middles.
4. Place on a plater and scatter with the torn basil leaves. Enjoy!

Easy Sautéed Zucchini with Parmesan

Easy sauteed zucchini with Parmesan is healthy, simple and a great way to cook zucchini! One of the best zucchini recipes for quick sides.

Prep: 10min

Total: 35min

Yield: 6

Serving Size: 1 (of 6), about 3/4 cup

Nutrition Facts: servingSize 1 (of 6), about 3/4 cup, calories 94 kcal, Carbohydrate 6 g, Protein 3 g, Fat 5 g, Saturated Fat 2 g, Cholesterol 7 mg, Fiber 2 g, Sugar 3 g

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 tablespoons unsalted butter (divided)
• 1 medium yellow onion (thinly sliced)
• 4 medium zucchini (or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut into 1/2-inch-thick rounds)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/4 cup freshly grated Parmesan cheese

Instruction:

1. Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.
2. Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately

Sauteed Zucchini Recipe (Easy, 10 Min!)

This EASY sauteed zucchini recipe takes just 10 minutes! This simple technique for how to saute zucchini has a secret ingredient to make it turn out perfectly every time.

Prep: 5min

Total: 10min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 158 kcal, Carbohydrate 8.6 g, Protein 3.1 g, Fat 13.5 g, Saturated Fat 4.8 g, Cholesterol 15.3 mg, Sodium 360.5 mg, Fiber 2.3 g, Sugar 5.7 g, servingSize 1 serving

Ingredients:

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

Instruction:

1. Heat olive oil in a large 10-12 inch 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 about 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.

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.

Prep: 5min

Total: 10min

Yield: Makes 4 servings

Serving Size: 1/4 of the recipe (just over a cup)

Nutrition Facts: servingSize 1/4 of the recipe (just over a cup), calories 32, Fat 2.9g, Saturated Fat 1.8g, Cholesterol 7.6mg, Sodium 292.2mg, Carbohydrate 1.5g, Fiber 0.3g, Sugar 0.2g, Protein 0.4g

Ingredients:

• 1 ¼ pounds chopped zucchini (2 medium)
• 1 tablespoon butter
• 1 tablespoon minced garlic (3 cloves)
• 1 scallion, thinly sliced
• 1 to 2 teaspoons fresh lemon juice or red wine vinegar, optional
• 1/4 cup fresh grated parmesan or pecorino cheese, optional
• Salt and fresh ground black pepper

Instruction:

1. 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.
2. 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.
3. Turn off the heat, and then stir in the scallions, a squeeze of lemon juice, and cheese (if using). Taste, and then season with a pinch of salt and black pepper. Serve immediately.

Garlic Zucchini Stir Fry in Under 10 Minutes!

FAQ

What can I do with too many zucchinis?

1. Add it to Your Salads. Sliced or diced, zucchini is a nice addition to any salad. …
2. Put it in Spaghetti. …
3. Freeze It. …
4. Make Butter out of It. …
5. Enjoy Zucchini Bites. …
6. Try Greta’s Zucchini Bread Recipe. …
7. Add Zucchini to Turkey Burgers. …
8. Zucchini Soup is a Must.

What is the best way to eat zucchini?

Is it best to peel zucchini before cooking?

What pairs well with zucchini?

• Herbs and Spices: garlic, basil, oregano, parsley, pepper, salt, thyme, cinnamon, ginger.
• Produce: lemon, onion, tomatoes, mushrooms, sweet bell peppers, corn, eggplant,
• Dairy: feta cheese, ricotta cheese, goat cheese, yogurt.