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Sauteed zucchini is one of the most versatile side dishes you can make! This version is seasoned simply with garlic and butter (YUM!), but I’m also sharing a few seasoning ideas below. Feel free to switch it up depending on what you’re serving it with. Read on to learn how to saute zucchini!

This is definitely the best sauteed zucchini recipe I’ve ever made, thanks to the garlic butter. That being said, there’s a special method to do this.

The thing is, butter has a low smoke point, so it actually can’t withstand the temperature of sauteing. Some people mix butter and oil together in attempt to solve this issue, but that does not actually lower the smoke point of the butter [*].

Instead, in this sauteed zucchini recipe, I used a different method to achieve that buttery flavor. Simply add the butter, as well as garlic that also burns easily, toward the end, with the heat reduced and cook for only a short time after that. Delish butter flavor, without burning it! (I use a similar method for making garlic butter sauteed mushrooms as well.)

Can You Saute Zucchini?

Yes, absolutely! Zucchini can be baked, grilled, served raw, fried, AND sauteed. Just one of the reasons I love this versatile veggie. Let me share how to saute zucchini with you, it’s easy.

How To Saute Zucchini In Butter

Let’s get to the fun part… how to saute zucchini in a pan!

  • Cook zucchini. Heat olive oil in a large skillet over medium-high heat, until shimmering. Add zucchini slices in a single layer (some overlapping is fine, but not multiple layers). Cook for about 5 minutes, until zucchini is starting to brown.

TIP: Stir just once or twice instead of constantly, to allow zucchini to brown.

single layer of zucchini slices in pan

  • Cook butter and garlic. Push the zucchini slices to the sides of the pan, making an open space in the center. Add the butter and wait for it to melt. Add minced garlic to butter and saute briefly, until fragrant. (For even more flavor, try swapping the butter and garlic with a compound butter!)

sauteed zucchini pushed to the side of pan with butter and garlic

  • Mix zucchini with garlic butter. Once the garlic is starting to brown, stir everything together and season with salt and pepper. Stir gently until butter is absorbed into the zucchini.

zucchini sauteed in pan

Sauteed Zucchini FAQs

Can you make this keto sauteed zucchini without butter?

The butter adds delicious and rich flavor to the zucchini, but if you would like to make a dairy-free version, use a butter-flavored coconut oil or your favorite dairy-free butter substitute.

What spices go with sauteed zucchini?

This recipe is basic and is seasoned with garlic, sea salt, and pepper, but zucchini is a blank slate! You can add other seasonings depending on what you’re serving it with. Italian seasoning, Cajun seasoning, or lemon pepper would all be delicious.

Does sauteed zucchini have carbs?

Yes, this sauteed zucchini recipe does have carbs, but zucchini is definitely on my keto low carb food list. You can read about carbs in zucchini here on its own.

Each 1-cup serving of this particularr sauteed zucchini recipe has 6.3 grams net carbs. Full nutrition stats can be found below the recipe card.

How long to saute zucchini?

This sauteed zucchini cooks in just about 5 minutes, but the time to saute zucchini will of course depend on the thickness of your zucchini slices.

TIP: Use higher heat and less time for crisp-tender sauteed zucchini, medium heat for a bit longer for softer zucchini.

Can you scale this sauteed zucchini recipe?

Yes, you can. Simply increase the number of servings on the recipe card below. However, if you increase it to more than 3 servings, it’s best to cook the zucchini in batches, so that it can brown adequately.

sauteed zucchini in a bowl

Sauteed Zucchini Squash Storage Instructions

Can you make sauteed zucchini and garlic ahead?

Because this zucchini side dish takes just 5 minutes to cook, I recommend making it right before eating. If you’d like to save a few minutes of prep time, feel free to slice the zucchini a day or two in advance.

How to store sauteed zucchini recipes

Store sauteed zucchini in the refrigerator for 4-5 days.

Can sauteed zucchini be frozen?

Yes, sauteed zucchini can be frozen, but the texture might change a bit when you reheat it. Freeze the zucchini slices in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag.

How to reheat sauteed zucchini

Reheat sauteed zucchini in the microwave or in a hot skillet, until heated through. It does tend to get softer when reheated, but is still delicious.

closeup of zucchini sauteed with butter and garlic

More Keto Zucchini Recipes

If you love zucchini as much as I do (zucchini season is the BEST season, don’t you agree?!), you might like some of these other keto zucchini recipes:

  • Zucchini Roll Ups – Comfort food in keto form. (Just as satisfying!)
  • Zucchini Noodles – Everything you need to know and the best cooking method for zucchini noodles that aren’t soggy.
  • Vegetable Frittata – This veggie-packed frittata includes the 4-ingredient formula for how to make a frittata, using any vegetables you like.
  • Baked Ratatouille – Vegetarian show-stopper can be a veggie main dish or an elegant side.
  • Zucchini Muffins with Coconut Flour – If sweets are your thing, do yourself a favor and make these sugar-free treats loaded with zucchini.
  • Mandoline Slicer – Use a mandoline slicer to ensure that your zucchini slices are uniform in thickness so that they all cook evenly.
  • Large Nonstick Skillet – This skillet is a kitchen staple, I use it daily.

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The recipe card is below! Readers that made this also viewed these recipes:

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Sauteed Zucchini Recipe (Easy, 10 Min!)

This EASY sauteed zucchini recipe takes just 10 minutes! A simple technique for how to saute zucchini with butter and garlic makes it turn out perfect every time.

Prep: 5 minutes

Cook: 5 minutes

Total: 10 minutes

Servings: 2 (adjust to scale recipe)

Recipe Video

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Tap on the times in the instructions below to start a kitchen timer while you cook.

  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.

Recipe Notes

Serving size: 1 cup

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 158

Fat 13.5g

Protein 3.1g

Total Carbs 8.6g

Net Carbs 6.3g

Fiber 2.3g

Sugar 5.7g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂

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