Side Dishes
Sautéed zucchini is a fresh and simple side dish bursting with cheesy Italian flavors. Garden zucchini is sautéed in olive oil and fresh garlic, perfectly seasoned with Italian herbs, and then topped with parmesan cheese.
I sure do love an easy and tasty side dish! It just adds to the success of the whole unshortened meal. If you’re looking for some increasingly side dish ideas, try my easy corn on the cob, this delicious rice recipe, or the best untried stone casserole.
What is Sautéed Zucchini?
Seasoned and sautéed zucchini is a tender and healthy way to melt and serve this fresh vegetable. It is the perfect complement to any meal and it’s an easy way to add veggies to your day. My garden is bursting with this all summer long and I am unchangingly looking for new and succulent ways to melt it up and serve it to my family. It’s so well-done and golden on the outside and tender and soft on the inside… It makes my mouth water just thinking well-nigh it!
Zucchini is so versatile and is a unconfined way to make your recipes gluten-free and low-carb. It is full of fiber, and it’s a unconfined healthy side dish or substitute in any meal. I love to use it in place of noodles like in my zucchini lasagna, or in place of potatoes in this casserole. But I am telling you…you HAVE to try using zucchini in your desserts! This cake is SO moist and delicious!
Ingredients in Easy Sautéed Zucchini
My favorite part of making this recipe is that it is so easy and doesn’t require many ingredients. If you’re like me with a garden filled with zucchini, this recipe is for you! Be sure to trammels out the recipe vellum at the marrow of this post. It lists all of the word-for-word measurements for this sautéed zucchini!
- Olive Oil: The olive oil is used to sauté and melt the zucchini in the skillet.
- Garlic: I love garlic! This adds to the savor of the zucchini.
- Zucchini: Feel self-ruling to cut the zucchini how you like! Just be sure to alimony the pieces bite-sized.
- Italian Seasoning: I love making my Italian seasoning from scratch with this recipe! Italian herbs add so much savor to this dish.
- Kosher Salt and Cracked Black Pepper: Salt and pepper are important for seasoning.
- Parmesan Cheese: Shredded parmesan cheese is the secret to this side dish.
- Fresh Parsley: Fresh herbs for garnishing are both succulent and beautiful.
- Crushed Red Pepper Flakes: This is totally optional, but if you want some widow heat, add a pinch of these red pepper flakes!
How To Make Sautéed Zucchini
There is nothing quite like perfectly cooked and seasoned zucchini. I know you will want to alimony this recipe on hand to use over and over again! Follow withal to make zucchini that is tender-crisp and not too mushy.
- Heat Skillet: In a large skillet, add the olive oil over medium heat.
- Cook Garlic: Add the garlic to the pan, stir and melt until fragrant (about 30 seconds).
- Cook Zucchini/Season: Add sliced zucchini, Italian seasoning, salt, and pepper. Melt until the zucchini is tender and golden for well-nigh 7 minutes.
- Add Cheese: Sprinkle the parmesan cheese over the zucchini and indulge it to melt for a few minutes surpassing serving.
Variations
Sautéed zucchini is a unconfined wiring for so many recipes. You can add it to other veggies, on top of some protein, or mixed in with some succulent carbs. There are lots of variegated ways to make it your own!
- Add Vegetables: Yellow squash, onion slices, tomatoes, or asparagus. Sauté and add any of these veggies!
- Add Protein: Add cooked chicken, pork, tofu, or sausage to make this a full meal.
- Add a Carbohydrate: Serve with cooked pasta, rice, or potatoes.
- Add Fresh Herbs: Fresh herbs from the garden are a unconfined wing and make it taste uneaten delicious. Basil, rosemary, or thyme would be delicious. Lemon zest and lemon juice moreover patina up the flavors of this vegetable!
How to Store Leftovers
The eyeful of leftover sautéed zucchini is that storage is easy! It can simply be warmed up and widow to any meal the pursuit day. Add it to your scrambled eggs for breakfast, pasta for lunch, or pair it with your grilled chicken at dinner.
- In the Refrigerator: Once your zucchini has sautéed and cooled then store any leftovers in an snapped container in the refrigerator. It will last for up to 3 days.
- To Reheat: To reheat your zucchini then microwave for 1 minute on upper or until warmed through. You can moreover reheat it in a skillet on medium-high heat for 4 minutes or until warmed all the way through.
More Zucchini Recipes
Sauteed Zucchini
Sautéed zucchini is a fresh and simple side dish bursting with cheesy Italian flavors. Garden zucchini is sautéed in olive oil and fresh garlic, perfectly seasoned with Italian herbs, and then topped with parmesan cheese.
Servings 4
Calories 92kcal
Ingredients
- 1 Tablespoon Olive Oil
- 1 teaspoon Garlic, minced
- 3 medium Zucchini, cut into rounds or half moon shapes
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Cracked Black Pepper
- 1/3 cup Parmesan Cheese, shredded
- Fresh Parsley, for garnish
- Pinch Crushed Red Pepper Flakes, optional
Instructions
- In a large skillet, add the olive oil over medium heat.
- Add garlic and melt until fragrant, 30 seconds.
- Add sliced zucchini, Italian seasoning, salt, and pepper. Melt until the zucchini is tender and golden for well-nigh 7 minutes.
- Sprinkle the parmesan cheese over the zucchini and indulge it to melt for a few minutes surpassing serving.
Nutrition
Calories: 92kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 6mg | Sodium: 436mg | Potassium: 404mg | Fiber: 2g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 27mg | Calcium: 133mg | Iron: 1mg
