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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Julie H
I think my husband loves me even more after making this sauteed zucchini for him! Also I didn’t realize that eggplant goes so well with zucchini, I will remember that!
Beth Pierce
Thanks, Julie and thanks for the reader tip!
Kimmie
This sautéed zucchini recipe looks wonderfully simple and delicious—perfect for a healthy side dish! I love how you’ve highlighted the versatility of zucchini with just a few ingredients to enhance its natural flavors.
Angelica Crawford
Hello, I see the servings is 6, but you happen to know how much per servings? Like 1 cup? Thank you
Beth Pierce
I am sorry I do not.
Wanda Klassen
How many cups would you say equal 3 medium zucchini (since there is quite a range in size of zucchini’s)
Beth Pierce
About 4 cups
Julie
Making this for the second time tonight. Last time, added cumin, cayenne and paprika which gave it a bit of a kick and then mixed with cous cous. Tonight, your standard recipe with dried dill and parsley, serving with garlic chicken. Love this! ❤️
Beth Pierce
Thanks, Julie! I am so glad that you liked the sauteed zucchini.
Char
Really simple yummy use of zucchini! Used 2 T fresh herbs and added some cumin. 😀
Beth Pierce
Thanks, Char! So glad that you liked the sauteed zucchini!
Carole
Made this tonight and served with baked fish. It was totally awesome and I will make again and again! I did add cumin and paprika to the seasonings! Thank you for sharing your recipe!!
Beth Pierce
Thanks, Carole! So glad that you liked it.
Tanya
So delicious, thanks Beth!
Tara
This delicious mix of mushrooms, zucchini and onions is the perfect side dish for any time of the year!
Dana
Zucchini is one of our go-to veg sides in this house, so it’s awesome to have several ways to make it! This was SO good and definitely going into our rotation!
Beth Pierce
Thanks Dana. Happy to hear that you liked it!
Julie
Making this for the second time tonight. Last time, added cumin, cayenne and paprika which gave it a bit of a kick and then mixed with cous cous. Tonight, your standard recipe with dried dill and parsley, serving with garlic chicken. Love this! ❤️
Beth Pierce
Thanks, Julie! So glad that you liked the zucchini recipe. Zucchini is so delicious!
Mirlene
Sauteed zucchinis are so delicious. I made this side with stir fried chicken and it was the best combo. My family loved it!
Beth Pierce
Thanks Mirlene! So glad that everyone like it!
Vicky
I am always looking for healthy veggie side dishes for my family. I love that this one uses in season zucchini and garlic. Yum!
Kelley
Love this sautéed zucchini! So good!
Sandra
I love how flavorful this recipe is! Even my kids loved it!
Catalina
This is the perfect side dish. I love to make very often during the summer! Delicious!
Erin
This was delicious! Thanks for sharing the recipe!