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This Easy Sautéed Zucchini with Parmesan celebrates summer’s most ubiquitous squash in all its green glory. My gut reaction to zucchini is to gussy it up. While this impulse leads me on many delicious paths, the other week I realized that of the 30 and counting zucchini recipes on this site, I don’t have a single one that lets zucchini be the true star. Today is the day!

Easy sautéed zucchini and onions in a skillet with Parmesan

Whether you are a) seeking fresh ideas for easy, better-for-you side dishes, b) are in desperate need of an efficient way to use up your zucchini supply, or secret answer c) all of the above, this easy sautéed zucchini with Parmesan delivers.

It’s simple, tasty, and even better re-crisped lightly on the stove the next day, so you can make a big batch tonight and enjoy the leftovers as the week goes on.

One of the best sautéed zucchini recipes in a skillet with Parmesan and onions

A Simple Zucchini Recipe

I knew I liked zucchini as a component of other dishes ranging from Cheesy Potato Fritters with Zucchini, Healthy Shrimp Scampi with Zucchini Noodles, and Zucchini Boats, to a cache of baked treats (Healthy Zucchini Muffins with Chocolate Chips, Vegan Zucchini Bread, Zucchini Cookies with Chocolate Chips, Zucchini Brownies…).

Aside from making Grilled Zucchini or Air Fryer Zucchini every now and then, however, prior to making this recipe I didn’t put much thought into ways to enjoy zucchini on its own.

As I discovered, zucchini doesn’t need much to be marvelous.

This recipe contains only a few easy ingredients.

Don’t be tempted to fuss with it further.

Set the baking aside for a night and let’s let zucchini be zucchini!

Zucchini, Parmesan, and butter on a countertop

How to Make the Best Easy Sauteed Zucchini

Here’s what we have:

  • Zucchini. You have a lot of it. I have a lot of it. You can also turn this into sautéed zucchini and yellow squash by using a mix of the two.
  • Onion. Not mandatory, but I do love the additional note of savoriness it provides. Bonus: if you reheat the leftovers in a skillet the way I suggest in the recipe notes, the sliced onion becomes extra crispy. I burned my fingers picking it right out of the pan to munch!
  • Butter. A few tablespoons are all you need to make this sautéed zucchini taste like a treat.
  • Parmesan. The creamy, nutty, salty somethin’ somethin’ that sends this sautéed zucchini into second-helpings territory. I also love it on my Roasted Zucchini.
A skillet with sliced vegetables, butter, and cheese

What is a Good Herb for Zucchini?

Really, you have the pick of the garden. Since I don’t have a garden myself, I used a pinch of dried thyme, which is both tasty and convenient, but if you prefer you can use fresh thyme.

Fresh basil and/or a handful of fresh chives would be fabulous too.

How Do You Fry Zucchini?

One of the many beautiful things about this sautéed zucchini recipe is that deep frying is not needed for a rich and satisfying result.

  • Add a little bit of olive oil to the pan for its higher burning temperature which helps the outsides of the zucchini brown, then add butter to boost the sauté and provide mega flavor and the right amount of indulgence.
  • Give the zucchini slices a light pan fry, stopping as soon as the outsides begin to turn golden. You’ll be left with a nice, lightly crisp exterior, without the interior becoming soggy.
  • Be patient as you sauté. These lip-smackin’ slices are worth the wait.

How Do You Cook Zucchini Ribbons?

I stuck to zucchini slices for this recipe for the sake of speed (I wasn’t feeling patient enough to cut ribbons), but you can slice the zucchini into thin ribbons with a vegetable peeler or use a spiralizer like this one to make sautéed zucchini noodles if you like.

For sautéed zucchini ribbons or noodles:

  • Follow the recipe as directed through Step 1.
  • In Step 2, add the ribbons or noodles to the pan, then lightly sauté, using tongs to toss them with the butter and seasoning for a few short minutes, just until the zucchini is warmed through.
Easy sautéed zucchini and onions in a skillet with Parmesan

May the forks fly and your zucchini shine!

Easy Sautéed Zucchini with Parmesan

4.74 from 253 votes
Easy sauteed zucchini with Parmesan is healthy, simple and a great way to cook zucchini! One of the best zucchini recipes for quick sides.

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Servings: 6 servings


  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter divided
  • 1 medium yellow onion thinly sliced
  • 4 medium zucchini or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut into 1/2-inch-thick rounds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 cup freshly grated Parmesan cheese


  • Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.
  • Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately



  • TO STORE: Store leftovers in the refrigerator for 2 to 3 days.
  • TO REHEAT: Reheat in a nonstick skillet over medium to medium-high heat, spreading the slices in a single layer and crisping them up on both sides.


Serving: 1(of 6), about 3/4 cupCalories: 94kcalCarbohydrates: 6gProtein: 3gFat: 5gSaturated Fat: 2gCholesterol: 7mgFiber: 2gSugar: 3g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

4.74 from 253 votes (151 ratings without comment)

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  1. We like zucchini alot – especially with tomatoes. In this case, you could pop in some cherry or grape tomatoes and let them roast/brown along with the zucchini. And parmesan – always!

  2. Love how I already have all of these ingredients on hand! :) The Parmesan cheese on top sound like a delicious addition! :)

  3. Made this tonight and it is yummy! Such a great way to use up garden zucchini. Thanks for another great recipe. Going to try with the summer squash in our CSA next.5 stars

  4. I love a simple sauteed zucchini recipe! You’re right, zucchini doesn’t need a lot of fuss. It’s awesome with just a couple simple ingredients, like butter and parmesan :-)5 stars

  5. One thing I just love about Sauteed Zucchini is that deep frying is not needed for a rich and satisfying result.

  6. Just made this tonight and it was fantastic! I was skeptical that it would have much flavor since it was so simple but wanted a quick dish to use a zucchini I had, and it turned out great! I had about 1lb of zucchini so just cut everything in half and had no problems. Thanks Erin!5 stars

      1. Love zucchini, in every single preparation!! Did this with Vidalia onion and a bit of bacon, then finished with basil from garden. Summeryummy!!

  7. Delicious!!! My 19 month old, along with daddy and mommy devoured this. Unfortunately, there are no left overs :( I used a red onion and a lot of  parmesan cheese, so good! 5 stars

  8. it was excellent. I have only had fried zucinni dipped in ranch. I honestly did not think i was going to like this but I loved it. Glad I tried it. Thank you.5 stars

    1. Hi Laurie! I disclose that this is a sponsored post below the first image as well as at the end of the blog post!

  9. Great  combo served with pork tenderloin
    I sautéd my onion with a dash of paprika 
    I did remove them and did the zucchini returning them to the pan at the end.
    Always add paprika to fried onions!5 stars

  10. Hello, I came across your zucchini parmesan receipt and I can not wait to make it. I was wondering for the butter can I use unsalted butter organic. I use alot of organic in my home, but before I made this I wanted to check in with the type of butter. Will it change the flavor or not be the same if I use a different type of butter then what you are asking for. Thanks!

  11. This is how I have been making zucchini for years! I sautéed some young zucchini from my garden this morning, and used it to make a frittata for brunch. Delicious! Served it with Sun Sugar yellow cherry tomatoes from my garden for a colorful meal on a Peacock Fiesta plate!

    Here’s my tweaks: minced fresh garlic from my garden is a guaranteed addition (add after the onions are cooked) that deepens the flavor. Lawry’s Seasoned Salt, my Mom’s standby, adds more complexity than plain salt.

  12. I find your Recipes to be fantastic and easy to prepare. Do you have recipes that I can order periodically.

    Thanking you in Advance

    1. I’m so glad to hear you enjoy my recipes, Patrice! All of my recipes are free to access on my site at any time.

  13. just a question before i make it.there is no info on sodium content. This is very important to me and im sure im not alone..

    1. Hi Bette Jane! Some of my recipes do have a sodium estimate, but sodium content can vary so much based on the brands of ingredients used. I recommend using an online calculator like MyFitnessPal, which you can customize based on the ingredients you have to get a more accurate number. I hope that helps!

  14. Another delicious recipe from you Erin! This was a perfect easy and healthy side for your Turkey Meatballs, which I also made tonight (while your Sausage and Rice skillet cools on the table….it was a Well Plated kinda meal prep week). I love the simple flavors and that I had everything in my pantry/frig. I used I Can’t Believe it’s Not Butter and it still had that delicious rich taste. These easy sides with season vegetables are my favorite so keep them coming please!5 stars

    1. Thank you for taking the time to share this kind review, Melanie! I’m SO happy each of these recipes was a success!

  15. Absolutely delish! The second time I made this I was at the river and did not have thyme. I substituted Italian seasoning. Loved  the switch as well.  
    Thanks for an awesome recipe. I won’t be fixing zucchini/yellow squash any other way from this day forward. 
    My first recipe review…. that’s how good it is!!5 stars

  16. Accidentally thought the zucchini was a cucumber. Wasn’t sure what to do so I looked it up. Great recipe! Yum! Never realized how good zucchini is.5 stars

    1. Thank you for sharing your success with this recipe, Tom! I’m so happy you were able to enjoy the goodness of zucchini!

    1. I’m so happy to hear that this recipe was a hit, Kathleen! Thank you for taking the time to share this kind review!

      1. Just seeing my previous comment that I’ve made this before with the baked salmon. Last night I did it again with the Baked Shrimp Scampi as you suggested it for a side. Honestly, I could not stop eating this. I think the thyme is the secret ingredient here & goes great with the parm.5 stars

  17. Thank you! We had an excess of zucchini in the house so made this last night and added cherry tomatoes as someone else suggested. It was the perfect side to vegetable burgers. We loved it so much I’m making more of it today to go with chicken. Delicious, quick and easy. Love!5 stars

  18. Just made it tonight. I had some zucchini that I needed to use and was looking for a quick easy recipe with ingredients I already had in the house. This was easy and delicious. Will definitely make it again. Thanks! 5 stars

  19. Tasty side dish! I Sautéed two finely chopped shallots prior to following the recipe as written,  last but not least, I added  a pint of fresh salsa to simmer & serve.  5 stars

  20. Made this dish, but added paprika and some bacon fat. Came out absolutely delicious! Had some parmesan I had used for some mushroom risotto and was wondering what dish to use it for next? Easy to prepare. Thanks for the recipe!5 stars

  21. You have hit the jackpot twice this week! When zucchini went on sale recently I got more then I knew what to do with. So when I saw your Zucchini Chicken Stir Fry recipe I sliced away! Superbo! But I was still left with 3 zucchini … Enter Sauteed Zuchinni with Parmesan! Yum! I just may have to go and buy some more zuchinni to be prepared when your next zucchini recipe appears. And I abhor cooking! Thank you so much! Keep up the good work!5 stars

  22. Very good, even left overs re-heated.  Second time I made it I didn’t have Parmesan cheese, so used grated Cheddar instead. Think I’ll use cheddar from now on. I Love Cheddar cheese 5 stars

  23. Thank you on the thickness of the cut and the timing. I have the zuccini, and the other ingedients but am replacing Parmesian (which I wish I had) with grated Mozarells, I have hopes,,

  24. Love! Love! Love! this summer side dish. I served it with Chicken and Roasted Garlic Ravioli in Alfredo Sauce and hot dinner rolls.5 stars

  25. So simple yet so delicious!! I subbed nutritional yeast for the parm since I’m dairy free, and it turned out great. 5 stars

  26. Mercy sakes alive, never thought I could get excited about zucchini but this recipe is absolutely DELISH! Been cooking zucchini for years and Im always looking for ways to change it up.  Even hubs was super impressed. This is a definite keeper. Thanks for sharing. Loved it. ❤️5 stars

  27. I didn’t know that zucchini’s could taste this good! It was delicious, especially with the sautéed onions 5 stars

  28. Im a big fan of squash. First time eating and cooking zucchini. This recipe was very simple.
    Truly enjoyed what I was going to do with this huge zucchini (replaced the 4) that someone gave me. I don’t believe in throwing away food. So thanks to this quick and easy recipe, didn’t throw away nor was there any leftovers?5 stars

  29. I have made this several times. It’s delicious and my entire family loves it. The coating on the chicken is yummy.5 stars

  30. Delicious, a quick and easy way to prepare zucchini. Unlike steamed zucchini which can be mushy if cooked one second too long, this preparation is a lot more forgiving. Not at all mushy and great flavor! Thank you for posting this recipe.5 stars

  31. This was great!! The whole family LOVED it!! I didn’t have any onions so I subbed about 3 garlic cloves instead. Still tasted great! Will definitely make this again!!!5 stars

  32. Made this tonight. Couldn’t be any easier or more delicious! Everyone loved it – thank you for sharing!5 stars

  33. This was so good plus very easy to make. The onion and Parmesan cheese made this dish over the top delicious. Thanks Erin!5 stars

  34. This dish is delicious and so easy. I omitted the thyme and just seasoned with salt, pepper, and parmesan cheese. The carmelized onions make the dish!5 stars

  35. So good. I added Italian seasoning. I’m a retired home economics teacher. I never thought of doing zucchini with carmelized onion. A keeper for sure.5 stars

  36. Hi. Your first cooking instructions says to heat olive oil and butter and continue to cook onions until brown. But you never said when to add onions. I’m assuming right up front. The continue made me think I missed something. I’m going to try the recipe now. Looks delicious.

    1. Hi Stefanie, step 1 of the instructions reads: Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil. Hope this helps!

      1. Thanks. It just never says WHEN to put the onions in. Am I missing something? Just says to cook them until brown. I thought I may have missed a step. Wasn’t sure to put them in with the cold butter or after the butter was heated up.

        But I figured it out. My son absolutely loved the recipe.

  37. This was my second time making this. It’s such a phenomenal side dish! I did make a couple of alterations this time that I think made it even better: when adding the thyme, I also added a dash of sage, rosemary, and parsley, and the juice of half a lemon. Absolutely incredible. I served it with lemon-pepper fish.5 stars

  38. I used only a little onion for flavor and sautéed zucchini at the same time. Your recipe is a delicious and easy idea!

  39. I’m not a veggie eater and have tried different zucchini recipes but this by far the BEST I’ve tried. Maybe I’ll step my veggie game up after all : )5 stars

  40. Although it would be good, this whole recopy is lacking any instructions.
    I have to give it a big FAIL!
    If you can’t include clear instructions and cut out the preliminary blah blah, don’t post at all!

    1. Hi Jacob! I’m sorry you are having trouble finding the recipe. Did you actually go down to the recipe card, where the recipe is located? Or click the “jump to recipe” button to take you straight there?

  41. Delicious and fast. I can’t usually get my entire family to eat Zucchini but they all devoured this recipe!4 stars

  42. Delicious!! Although, I substituted land o lakes w/ canola oil and used unsalted butter.. I’m curious as to why you use that? It’s absolutely dreadful for people’s health!!5 stars

  43. A friend gave me a huge Zucchini and I didn’t really know what to do with it. This recipe was a quick and delicious solution. Thanks.5 stars

  44. If it’s sauteed longer, will thr zucchini be softer? Im asking because I’m thinking of serving this to my one year old.

    1. Hi Christy! Yes if you cook it a little longer it will soften up more. You could also try adding a few drops of water and cook it over lower heat. This will draw some of the water out of the zucchini and soften it up more. Hope this helps!

      1. Thank you for the tip! My sons loved this! I’ve made this twice already and for the second time, my eldest couldn’t wait to get it on his plate.5 stars

  45. This dish took ordinary ingredients and turned them into a ‘star quality’ attraction. The vegetables turn mellow and sweet, and the seasoning was a perfect compliment. I’d strongly encourage anyone to try it. It goes into a ‘do this again’ folder for me.5 stars

    1. Hi Lance, I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster plus a print button so you can have the recipe quickly at your fingertips. Hope this helps!

    1. Hi Kari! Honestly I haven’t tried it. It’s just so much easier not to. If you decide to experiment, let me know how it goes!

  46. I cooked it just as you said and it’s an amazing zucchini recipe!! So easy. Can’t wait to try the Brussel sprouts!! Thank you!!5 stars

  47. The time is way off! It only takes 5-7 minutes MAX to cook this unless you like mushy, overcooked veggies or do NOT use a pan that is big enough!!!3 stars

    1. I’m sorry to hear that you had trouble with this recipe. The timing worked well for me (and many other readers), so I wish it would’ve worked for you too. I hope you still enjoyed it!

  48. My husband has a hard time eating veggies ever but after making your recipe its his favorite and he even asked for seconds. I’m so happy! Thank you! Also I’m wondering if any other vegetable would taste good this way?5 stars

    1. Hi Amy! So glad you enjoyed the recipe! Thank you for this kind review! I have several different versions of sautéed vegetables on the site, you can find them here: If you are wanting to make this exact recipe with other vegetables, I don’t see why you couldn’t. The cook time might vary depending on the type of vegetable.

  49. Tired of the traditional sides like broccoli or green beans, I decided to make this recipe tonight. It was super simple and very delicious. I’ve had really good results with well plated recipes. If I’m looking up a recipe I always choose the one from this website if they have it. Thanks Erin!!!5 stars

    1. Hi Carol! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  50. I had a 2 pound zucchini in need of a recipe. This one was an excellent choice. I followed the recipe with a slight change. A neighbor suggested Italian Seasoning in place of Thyme. Grated Parmesan Cheese from the green bottle. My husband and I thought that it was delicious. A keeper. Thanks!5 stars

  51. Outstanding! I saw the recipe and picture via Bing Recipes that come my way about once a month.
    O.K. gave it a cautious try with one zuke in a mini fry pan with lots of parmesan. Easy-peasy it was delicious. Much tastier than the usual steamed or boiled routine and worth the extra time.5 stars

  52. My wife and I both loved it! I’ve been looking for a good alternative to frying or grilling zucchini and this was perfect.5 stars

  53. I really enjoyed this dish, I have a garden and shared my crop with a neighbor. She had not eaten zucchini before. I cooked this dish to introduce her and her family to zucchini and both husband and wife loved it.5 stars

  54. Excellent recipe – I was looking for a quick and easy recipe to cook the zucchini that a neighbor had given me from her garden. Highly recommend!5 stars

  55. I tried this recipe with zucchini out of my garden. It was delicious!!! I sautéed the onions then took it out the skillet and put it aside until the rest of my dinner was almost done. This is the best way to cook zucchini.5 stars

  56. I used olive oil butter and pepper no salt (I am on no salt high blood pressure) I wanted a nice tasty way to cook zucchini with no fuss… this is great I will do this recipe again thank you very much4 stars

    1. Had a couple of Zucchinis left and sauteed them per your recipe. Served with Baked chicken and a Baked potato 🥔 with sour cream & chives. So Yum!5 stars

  57. Absolutely delicious, but, when trying to reduce recipe to four why are the measurements in metric? Wouldn’t it be better to use fractions? Or is this a Canadian recipe?5 stars

    1. Hi Patti! It’s actually not reduce to measurements in metrics and not a Canadian recipe. It’s reduce into decimals instead of fractions. Unfortunately I don’t control this on my end, this is done through the plugin. To make it easier, you know every ingredient will be cut in half plus add a little extra if doing 4 servings. Hope this helps!

  58. I have never really ate zucchini. This was very good and I didn’t have all the ingredients, and it still turned out pretty good. Now, it was mushy but I do believe this is my fault because I may have overcooked it. But it seems like the zucchini has a very thin line of over cooking. Thank you so much for this simple but effective recipe.4 stars

  59. My husband said you’ve really got this down! I didn’t tell him that I found this m easy to follow delish recipe! Thanks much!5 stars

  60. I made this tonight for dinner and it turned out great it had a really great taste omgosh it was so great!!5 stars

  61. SO GOOD and pretty fool proof. Great way to make a delicious side out of a zucchini you need to make in the fridge 😅5 stars

  62. Delicious, I made it several times. You can also add mushrooms, bell peppers or jalapeno to spice it up!5 stars

  63. Delicious!
    I typically make my zucchini in the oven with the parm cheese, but this is way easier and you get better flavor & color.5 stars

  64. Well worth the effort. I really liked the addition of the onions. The butter with the oil made it taste even better. I used Italian seasoning since I couldn’t find my thyme.5 stars

  65. Thank you Erin. It was a delicious dish — what a great way to use the bounty of zucchinis coming from my garden. I replaced the Parmesan with aged Gouda (really very similar), but otherwise followed the recipe to a T. Thank you posting.5 stars

    1. Hi John! So glad you enjoyed the recipe! Thank you for this kind review and love the sound of Gouda! Yum!

  66. In the last couple weeks, I have made this nearly daily with either yellow squash or zucchini…it tastes like summer!

    Thanks for an easy way to enjoy summer veggies.5 stars

  67. This is one of my favorite ‘Go-To’ vegetarian sides. With locally grown zucchinis from the Farmers Market, and the few other ingredients I already have on hand (an onion, olive oil, butter, salt, pepper, thyme, and Parmesan cheese), it’s a real pleasure to just dive in and whip these yummy and wholesome morsels up. Thanks for a surprisingly easy and tasty treat. Even die-hard carnivores like my wife, Kathi, enjoy this. Thanks!5 stars

  68. This is my go-to recipe for zucchini all summer. It’s easy, I always have the ingredients on hand, and it’s delicious. My boyfriend loves it too!5 stars

  69. I was very pleased with this recipe. Because of excessive weight gain due to a heart condition, I have to change my eating habits. This recipe was so delish. I did make a few minor changes by adding garlic powder, Italian seasoning, and a little Sweet-N-Low. Yes, I love my vegetables a little sweet. Thank you for sharing this recipe. It is now officially part of my new meal rotation.5 stars

  70. Very delicious! I added mushrooms to this dish (only because I was trying to use them up before they went bad), and loved it. I’m definitely keeping this recipe for future use. Thanks for sharing!5 stars

  71. I’ve been married for 52 years and mostly enjoy cooking something new. My husband does not like zucchini, calling it slimy tasting. I thought that I would try this recipe. Maybe I just don’t know how to follow these instructions, but I tried to go step by step. I am on a low FODMAP diet, so can only use the green parts of green onions – and not the white part., or traditional onions. I sauteed the green tops for only 3 1/2 minutes on low heat because they started to brown too fast. Then I added the zucchini, and they got soggy even though the heat was up to medium. They took forever to brown and were oily and soggy. Even the Parmesan cheese couldn’t help them. My husband ate them, but I won’t cook zucchini again. I’ve also tried oven roasting them , but with similar results. Too watery. Whatever I did wrong, they were not a pretty sight.

    1. Hi Eileen, I’m sorry to hear this. It sounds like you might need to turn the heat up just a little more on your pan. Hope this helps!

  72. I’m sure this will be delicious Can’t seem to see recipe without at least 4-5 adds popping up in my way constantly. Patiently, I’m going to try the fourth time. Wish me luck🫣🥰

    1. I’m truly sorry for any inconvenience the ads caused you, Carla. I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!

  73. This is delicious! First time sautéing Zucchini and glad I followed this recipe and I used the yellow zucchini . Will try the green ones next time . Thank you for this recipe.5 stars

  74. Very easy to make and great flavor! I added onion, mushrooms, red & orange mini peppers. Put it over angel hair pasta.. delicious!!!5 stars