Easy Easy Sautéed Zucchini For Summer

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Quick, easy sautéed zucchini recipe! A light, healthy summer side dish that’s vegan, gluten-free, and bursting with fresh flavor.

sautéed zucchini with bell peppers, corn, cherry tomatoes, and basil in large stainless steel skillet with metal spatula.

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Our garden has been a little hit and miss this year. We are still figuring things out, and there have been some epic failures. But thank goodness for zucchini, it makes me feel like a rockstar in the garden department! Apparently, they grow overnight. We’ve been grilling them, pickling them and baking with them, but lately my favorite way to cook them up is to saute them.

Why You’ll Love Sauteed Zucchini

Sauteed zucchini is an easy, healthy side dish that pairs with practically everything. As a chef, I love cooking with seasonal ingredients and pairing them together for the best synergy. Full of summer flavor, we keep it simple, enhancing the veggie sweetness and capturing the essence of summer’s bounty. Rich in vitamin C, potassium, and fiber, they are full of a multitude of health benefits.

Sauteed Zucchini Recipe Ingredients

fresh summer produce to make sautéed zucchini - ears of corn, basil, red bell pepper, garlic zucchini, cherry tomatoes, vinegar, olive oil, and salt and pepper.

Zucchini: Use any fresh, tender summer squash, like zucchini or yellow squash (patty pan, crookneck, green varieties).
Garlic cloves: Enhances the flavor of the sauté, giving it a savory, aromatic taste.
Red bell pepper: Orange and yellow bell peppers also work.
Cherry tomatoes: Deliciously sweet and juicy when gathered from the garden or the farmers market!
Ears of fresh corn: Or substitute with additional zucchini.
Olive oil: Or use a combination of olive oil and butter.
Red wine vinegar: Adds a splash of acidity to brighten and balance flavors.
Fresh oregano: If substituting with dried herbs, use dried Mediterranean oregano.
Fresh basil: Gives the sauté a fresh, summery taste!

How to Make Sautéed Zucchini

1. Sear the zucchini. Warm a large skillet over medium-high heat. Add a little olive oil and arrange the zucchini in a single layer. Sear 1-2 minutes.

wood cutting board with corn, zucchini, red bell pepper, garlic, and cherry tomatoes next to sharp knife.

skillet with sliced half moon zucchini in an even layer.

2. Sauté remaining veggies. Flip the zucchini slices and push to the edges of the pan. Reduce heat to medium, add more olive oil, add the garlic and red peppers. Sauté 1-2 minutes until peppers are tender-crisp. Stir in the corn, salt, pepper, red wine vinegar, and oregano. Drizzle with more olive oil (or a tablespoon of butter—it’s so good!). Cook until corn is warm, about 2 minutes.

stainless steel skillet with sauteed zucchini, bell peppers, and garlic.

sauteed zucchini, peppers, and garlic, with pile of fresh corn added to skillet with a pat of butter.

3. Serve. Taste and adjust, adding another pinch of salt as needed. Garnish with fresh torn basil leaves and serve warm or at room temperature.

bowl of sautéed zucchini with corn, cherry tomatoes, bell peppers, and basil with spoon.

Sautéed Zucchini Variations

Add other veggies: Get inspired by your garden or the farmers market, incorporating any seasonal veggies that inspire you! Eggplant, onions, peas, or dark leafy greens like spinach or kale could be mixed in and sautéed. (Cooking times will vary with additional veggies.)
Add fresh toppings: If desired, top with sliced avocado, feta, parmesan cheese, goat cheese, halloumi, lemon juice, red pepper flakes, or other fresh herbs like dill or parsley.
Serve with grains, pasta, or polenta: Serve over a bed of wild rice, couscous, quinoa, pasta, or polenta.

Chef’s Tips

Use fresh, “in-season” ingredients. Make this dish in the summer when zucchini is in season and use produce from your garden or local farmers’ market for the best flavor.
Aim for tender-crisp vegetables. Avoid over-cooking the veggies—you don’t want them to end up mushy!
Keep an eye on the garlic. When adding the garlic and peppers, reduce the heat to avoid burning the garlic.
Add a tablespoon of butter. If desired, a tablespoon of butter at the end of cooking gives this dish rich, irresistible flavor.

Storing Sauteed Zucchini

Store cooled leftovers in the refrigerator in an airtight container for up to 3 days. Leftovers taste great in breakfast scrambles, omelettes, or soups, or they’re tasty on their own!

Serving Suggestions

Sautéed zucchini is the perfect summer side dish. Here are some of our favorite pairings!

FAQs

How do I saute zucchini without it getting soggy?

Before sautéing, you can always salt the zucchini and lay on paper towels to draw out excess moisture. Then make sure to cook in one layer for only 1-2 minutes before adding the remaining veggies. This ensures a crisp, tender texture.

How long do I saute zucchini for?

Cook the zucchini on its own in olive for 1-2 minutes before adding the remaining vegetables. Overall, the cooking time is about 6 minutes over medium heat.

What seasonings do I put on sauteed zucchini?

Keep it simple with salt and pepper and let the natural flavor of the veggies shine! Minced garlic adds great aromatic, savory flavor. On its own, zucchini is mildly sweet and earthy.

Easy Sautéed Zucchini Recipe (Healthy + Flavorful Side Dish)

For more zucchini recipes, check out our 35+ delcious zucchini recipes! Let us know what you think of this easy sauteed zucchini recipe, and be sure to comment and rate it! ⭐️