Sautéed Zucchini



Sautéed Zucchini

Among the zucchini recipes, sautéed zucchini is one of the quickest and easiest! Let's discover together how to prepare this perfect spring side dish to accompany fish or meat main courses, even grilled! With little expense and no effort, you'll bring to the table a simple, genuine side dish that enhances the delicate taste of these spring vegetables. The dish is so easy to prepare that there are only a few but fundamental tips: the zucchini must be fresh, firm, and in season to fully enjoy their flavor! With this recipe, you can also enrich a zucchini frittata or pasta with zucchini recipes, such as the tasty pasta with sautéed zucchini and sausage and the creamy pappardelle with sautéed zucchini.

Discover how many other appetizing zucchini recipes you can prepare at home:

  • Olive puffs with sautéed zucchini
  • Flatbreads with fava beans and sautéed zucchini
  • Marinated zucchini
  • Fried zucchini
Zucchini 1.3 lbs (600 g)
Garlic 2 cloves
Parsley 2 spoonfuls - (to chop)
Extra virgin olive oil 2.7 tbsp (40 g)
Fine salt to taste
Black pepper to taste

How to prepare Sautéed Zucchini

To prepare sautéed zucchini, wash and trim the zucchini, then dry them and cut them into thin slices, 2 mm (1/16 inch) thick. Place the oil and garlic in a non-stick pan, add the zucchini, salt, and pepper, and cook over high heat for about 8 minutes.

Stir the zucchini occasionally by shaking the pan or gently stirring, to avoid breaking them. Meanwhile, wash, dry, and finely chop a bunch of parsley. When the zucchini is cooked, turn off the heat and remove the garlic.

Flavor with chopped parsley, stir gently, and serve the sautéed zucchini immediately.

How to store

Sautéed zucchini can be stored in the refrigerator for 2-3 days. You can freeze them after cooking.


Want to give a fresher touch to this dish? Replace the parsley with mint leaves!

For the translation of some texts, artificial intelligence tools may have been used.