There are lots of ways to cook zucchini, but the quickest is to pan-fry or sauté it in a pan on the stove. By cooking zucchini this way, the zucchini browns on the outside and becomes tender on the inside.
Key Ingredients
Zucchini: I like medium zucchini best. Any larger and the middle turns a bit too mushy and squashy for me. When buying zucchini, look for them to be dark green and firm. Butter: Adds a nutty flavor and helps the zucchini to brown. You can substitute it with olive oil. Garlic: I love the garlic butter in this zucchini recipe. It’s so delicious. Green onion, lemon juice, and parmesan: These are optional but make the zucchini extra delicious. I love stirring in sliced green onions, a splash of lemon juice, and some parmesan just before serving.
How to Sauté Zucchini
Use a wide skillet when sautéing zucchini. This way, the zucchini can spread and brown instead of steaming on top of each other. (I use the same trick when cooking mushrooms.) You’ll heat your skillet over medium-high heat, add some butter, and then, when it’s melted, toss in the garlic and zucchini. Spread them out in the skillet and let them brown in places. I don’t stir too much so that the zucchini has more chance to brown. When you start seeing some brown spots, stir and cook until the zucchini is tender. At this point, season with salt, pepper, and optional ingredients like scallions, lemon juice, and parmesan. Adding the salt towards the end prevents the zucchini from turning mushy and soggy.
Recipe Variations
Sautéed zucchini has lots of possible recipe variations. Here are a few of our favorites:
Make it cheesy and stir in more grated parmesan or other cheese before serving. I love feta! We love the combination of garlic and butter, but you can use other spices. Try Italian seasoning, Za’atar spice blend, Cajun seasoning, or an Indian spice blend like curry or chili powder. Add extra crunch with toasted sliced almonds or buttery pine nuts. Stir in chopped tomatoes and cook until the zucchini is crisp-tender and the tomatoes collapse a little and release some of their juices. Stir in cooked or canned beans, such as white beans, chickpeas, and black beans.
More Zucchini Recipes
Garlic Roasted Zucchini with Feta Easy Garlic Zucchini Noodles Stuffed Zucchini Boats Parmesan Baked Zucchini Chips
1 tablespoon butter 1 tablespoon minced garlic, 3 cloves 1 scallion, thinly sliced, optional 1 teaspoon fresh lemon juice, or more to taste, optional 1/4 cup fresh grated parmesan cheese, optional Salt and fresh ground black pepper 2Melt 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. 3Turn off the heat, stir in the scallions and cheese (if using), and squeeze in lemon juice. Taste and season with salt and black pepper. Serve immediately.
