This quick and easy low-carb Sautéed Zucchini combines onions, mushrooms, zucchini, and garlic with a few common dried herbs and spices for a great, healthy side dish that goes with chicken, beef steak, pork, and salmon. It comes together in less than 15 minutes and is a tried-and-true family favorite.
Zucchini is our favorite summer squash. We love zucchini noodles, zucchini bread, and zucchini casserole.
How to make easy sautéed zucchini
Start by adding a little olive oil and butter to a large skillet over medium-high heat. Then add the mushrooms and onions, cooking until the veggies brown. Plate the vegetables and heat a little more olive oil in the skillet over medium-high heat. Add the zucchini and spread it out in a single layer. Cook until browned, tossing several times. Reduce the heat to low and add the garlic, Italian seasoning, and red pepper flakes, stirring to combine. If desired, add a sprinkle of grated Parmesan cheese. For best results, serve promptly.
Recipe notes and helpful tips
- Cut the zucchini into chunks, not slices. This helps the zucchini maintain a crisp, tender texture.
- Cook in batches to avoid crowding the pan. Start with the mushrooms and onions, as they do not break down as fast after cooking.
- Swap the zucchini for yellow squash.
- Season with almost any dried or fresh herbs you like for optimum flavor. Parsley, dill, rosemary, basil, thyme, oregano (dried only), marjoram (dried only). Fresh oregano and fresh marjoram are too bitter.
- Spices to use include paprika, cumin, cayenne pepper, and coriander.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. They should be reheated in the microwave at reduced power so as not to overcook them.
- Zucchini is 95% water, so freezing this recipe with the intent of eating it as it was originally cooked is not the best idea. If you must freeze the leftovers, consider adding them to a soup or sauce as a puree.
Other vegetables that cook well with zucchini
There are so many vegetables that go well with zucchini, including carrots, cabbage, tomatoes, bell peppers, broccoli, spinach, parsnips, asparagus, turnips, and eggplant. Just keep in mind the timing of the vegetables and that they should be cooked in batches or several pans to keep from crowding the skillet.
More zucchini recipes to try!
Sauteed Zucchini Recipe
Ingredients
- 1 tablespoon olive oil
- 2 tablespoon butter
- 1 medium yellow onion chopped
- 8 ounces white button mushrooms stems trimmed and quartered
- 3 medium zucchini cut into bite size chunks
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes more or less to taste
- Kosher salt and fresh ground black pepper to taste
Instructions
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and onions, cooking until the veggies are browned. Plate the mushrooms and onions and if necessary, heat a little more olive oil in the skillet over medium-high heat.
- Add the zucchini and cook until browned, tossing several times. Reduce the heat to low and add the garlic, Italian seasoning, and red pepper flakes stirring to combine.
- Season with kosher salt and fresh ground black pepper to taste. For best results, serve promptly.
Notes
- Cut the zucchini into chunks, not slices. This helps the zucchini maintain a crisp, tender texture.
- Cook in batches to avoid crowding the pan. Start with the mushrooms and onions, as they do not break down as fast after cooking.
- This recipe works well with yellow squash too.
- For optimum flavor, season with almost any dried or fresh herbs that you like. Parsley, dill, rosemary, basil, thyme, oregano (dried only), marjoram (dried only). Fresh oregano and fresh marjoram are too bitter.
- Spices to use include paprika, cumin, cayenne pepper, and coriander.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power so as not to overcook it.
- Zucchini is 95% water, so freezing this recipe with the intent of eating it as it was originally cooked is not the best idea. If you must freeze the leftovers, consider adding them to a soup or sauce as a puree.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Hope
Delicious & healthy!
Beth Pierce
Thank-you!
Cathy Rady
please define how many cups of cut up zucchini are appropriate here . . .
“3 medium zucchini” doesn’t quite work for me when I’m chopping up a behemoth from my garden.
I’d like to get an approximation, given that you’ve specified the more easily identifiable amounts of onion, oils and seasoning
Please!?!?!?
Beth Pierce
About 4 cups
Sonya Kilroy
Great zucchini recipe. The family loved it. It will be on regular rotation at our house! Thanks for sharing!
Beth Pierce
My pleasure, Sonya!
Richmond N
This was a delicious recipe. Zucchini is such a fabulous vegetable and so versatile. Thanks for sharing, Beth!
Beth Pierce
My pleasure, Richmond!
Caroline
Great recipe! I loved every bite!
Catherine Kay
I love zucchini. I’m always looking for good recipes that use it because the garden produces so many. Can’t wait to try this!
Beth Pierce
Thanks, Catherien Kay! Enjoy!
Michelle
THis recipe was DIVINE! I added it into a pasta and it was the perfect combo.
Beth Pierce
Thank you, Michelle!
Emily
Wow, this recipe sounds incredible! I love sauteéd zucchini; they’re super versatile and can be added to lots of dishes, as well as be used as a side dish.
Krystle
I am drowning in zucchini from my garden! I love how hearty this is with the mushrooms.
Beth Pierce
Add onions and peppers! You will love it