If you usually find zucchini underwhelming, you probably just haven’t tried the “right” recipe. This pan-fried zucchini cooks in just 5 minutes and requires a handful of inexpensive pantry staples, yet will have you nibbling straight from the pan (or maybe that’s just me)! Whether it’s summer and you’ve got a glut of garden zucchini and summer squash to use up, or you just find yourself buying it weekly from the supermarket, fresh zucchini is one of those super versatile ingredients that can be baked, grilled, fried, pan-fried, etc. Even so, I think this 5-minute pan-fried dish is one of the BEST ways to cook zucchini for its combination of speed, ease, and flavor. Zucchini doesn’t require a lot of work to make it the star of any meal and is. So, with just a little garlic, lemon, butter, and parmesan (vegan options + optional variations included below!), this low-carb, plant-based, gluten-free, and delicious vegetable side dish will find its way onto your plate all the time. You can also easily adapt this recipe to keto, paleo, and whole30! With just 5 minutes of cooking time, cooking zucchini on the stovetop has become one of my go-to’s for adding last-minute greens to any meal that’s lacking. And if you love zucchini, you might enjoy other easy recipes, like grilled zucchini, air-fried baked zucchini fries, crispy zucchini fritters, zucchini soup, or even rainbow stuffed zucchini boats!
The Ingredients
This easy sauteed zucchini recipe requires just seven ingredients, plus salt and pepper, all of which may already be in your kitchen.
Zucchini: I recommend using fairly evenly shaped oblong zucchinis to make them easier to cut down to even-sized pieces. You could also use yellow summer squash.
Olive oil & Butter: By combining the two, you achieve incredible richness and nutty flavor. Use dairy-free butter if needed. Garlic: I used a couple of fresh garlic cloves. Alternatively, you could use roasted garlic (increase the amount to taste). Garlic powder will also work in a pinch. Parmesan: Use fresh parmesan cheese, not the shaker stuff. Alternatively, you could use nutritional yeast or a parmesan alternative for a vegan version. Of course, cheddar, feta, and other strong, salty cheeses will also work. Fresh herbs: I recommend using thyme, oregano, or basil, which pair amazingly with the sauteed zucchini. Lemon: Use a fresh lemon juice (organic, unwaxed is best) for the best flavor. You could even add some lemon zest for extra ZING. Salt & Black pepper: Season to taste.
Optional Add-ins and Variations
Other herbs: Dill, parsley, fresh basil, green onion/scallions, chives, etc. Spice: Add chili/cayenne pepper or red pepper flakes to taste. Spices: Smoked paprika and onion powder work particularly well with zucchini recipes. You could also experiment with dried herbs like oregano, etc. Seasonings: You can experiment with all sorts of seasonings. I.e.,Italian seasoning Taco seasoning Mexican seasoning Cajun seasoning Curry powder / Garam masala Za’atar. Pine nuts: Lightly toast them until fragrant. Slivered almonds would also work. Other vegetables: You can easily add to this simple zucchini recipe with the addition of other veggies. Some of my top recommendations include: Tomatoes Bell pepper Onion or scallion (very finely sliced) Corn Peas Mushrooms (pre-sauté to release excess liquid first) Paleo: Skip the butter and parmesan (you could use nutritional yeast instead).
How To Cook Zucchini To Avoid Mushy Sauteed Zucchini?
Since courgette is made up primarily of water, it can become mushy if not treated with care. Here are a few tips to keep them from getting soggy.
Use the right pan: You’ll need to use a large, wide pan that will allow you to add the zucchini without piling it all up (which will cause it to steam and become soggy). Cook it in batches if necessary. Cut even-sized pieces: This will ensure they all pan-fry at the same rate. Add salt at the end: Salt draws out the excess liquid from the zucchini. If you add it early on, it will cause soggy sauteed zucchini. So only add it right at the end. Be careful not to overcook the zucchini: The longer it cooks, the more water it releases and the mushier it gets. You want it to be tender-crisp. Don’t slice it too thin: This will lead to mushy pan-fried zucchini that won’t hold its shape or crisp up. I recommend not slicing the pieces any thinner than ¼-inch, but ½ inch is even better. Add an extra minute of cooking for thicker pieces. Don’t stir too much: You need to allow the veg time to brown and achieve a sear. Only stir/flip them a couple of times throughout the process for the best results.
How to Cook Zucchini in a Pan?
First, mince the garlic, finely chop the herbs, and squeeze the lemon juice. Then rinse the zucchini well and cut it into slices around 1/4-1/2 inch thick using either a sharp knife (or a mandoline/ food processor slicing disk for all even-sized pieces). The size of your zucchini will affect how to cut it. Small ones can be cut into rounds, medium into half-moons, and large ones can be chopped into quarter moons or even cubed. Meanwhile, heat the oil and butter in a large, wide cast iron skillet over medium-high heat. Once hot, add the minced garlic and sauté for 30-60 seconds, stirring often. Then, add the zucchini, ensuring that it doesn’t overlap too much (cook in batches if necessary. Some overlap is okay, but not multiple layers). Stir to mix it with the garlic, then leave them to cook for just 2-3 minutes, until golden brown. Then flip and repeat- this entire process should only take around 5 minutes. Be careful not to stir the sauteed zucchini pieces too much. Otherwise, the pieces won’t brown and crisp up. I flipped/stirred them 2-3 times only. Remove the pan from the heat and add the lemon juice, chopped herbs, and grated parmesan. Finally, season to taste and enjoy the garlic parmesan zucchini immediately!
Storage Instructions
Store: I don’t recommend making pan-fried zucchini too far in advance, as the results are best immediately after cooking. However, you can save any leftovers in an airtight container in the refrigerator for 2-3 days (it will soften as it sits). Reheat: I recommend reheating the garlic parmesan zucchini in a skillet with a swirl of oil to bring back a little of the crispness. You can also reheat them in the oven or air fryer.
Serving Recommendations
This sauteed courgette recipe is one of those all-purpose vegetable side dishes that just pairs with everything. Here are just a few suggestions:
Brown rice or quinoa. Chicken shish tawook or Lebanese lamb kofta. Marinated tofu (or crispy tofu) or tempeh. Cooked fish like baked salmon or as a part of a grilled salmon salad bowl. With shrimp skewers and other shrimp dishes. Alongside a burger – like this sweet potato black bean burger or sweet potato portobello mushroom burger. Add to salad and grain bowls. Mix into or serve alongside pasta dishes – like pasta aglio e olio, garlic lemon pasta, and more. Use to garnish a risotto. Add to quiche, omelette, and frittatas. Enjoy alongside a stir fry.
More Simple Vegetable Side Dishes
10-minute air fryer green beans Roasted onions Honey roasted carrots Crispy Fried Squash Roasted Cabbage Steaks Southern Fried Corn
If you try this simple garlic parmesan sauteed zucchini recipe, I’d love to hear your thoughts below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
