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!
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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.
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!
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.
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.
May the forks fly and your zucchini shine!
Easy Sautéed Zucchini with Parmesan
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Ingredients
- 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
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ cup freshly grated Parmesan cheese
Instructions
- 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 butter.
- 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
Video
Notes
- 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.
Nutrition
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I didn’t have any Parmesan on hand and it didn’t matter. The flavors were wonderful!
Thank you Carrie!
Delicious recipe.
Thank you Mary!
Been making it this way for 40 years. Summertime favorite. I sauté in butter, onions in at the beginning, and I like adding the cheese for the last five minutes.
Thanks Doug!
Delicious, quick & easy. My kids loved it.
Thank you Laraine!
The instructions note Canola Oil but it isnot listed in the ingredients. Help! I am making this tonight.
Hi Carolyn, that is actually a type of butter, so you’ll be adding the remaining butter at the end of Step 1. We’ll update the wording! Thanks!
Sorry, that should be in Step 1. Enjoy!
Haha, I read incorrectly. I read “and Canola Oil.” It was amazing. Thank you for the quick response.
So glad to hear! Thank you Carolyn!
Perfect for the loads of zucchini I am getting now. I didn’t have any fresh parmesan, so I just used the stuff in the shaker. I also used fresh thyme from the garden. My mom even ate it–she says she’s not picky, but she is very suspect of anything she never made. We give her a break because when you are 97 you’re allowed to be a bit picky.
Love it! Thank you Brenda!
Made this tonight, was absolutely delicious!! Will be making this often with all our garden zucchini’s.
Great to hear, thank you Judy!
Super easy GREAT zucchini recipe. The Parmesan cheese makes it special. Ggr
Thank you Lynne!
This worked exactly as written, thanks!
Great to hear, thank you Gerald!
outstanding and very flexible on ingredients substitution, A winner
Thank you Ron!
I used to never by zucchini because I wasn’t sure how to make it! Glad I found this recipe will be buying and making more often. Love the simplicity goes a long way.
So happy to hear, thank you Toni!
Too watery n did not look like picture at all!Sorry but will not make again.
I”m sorry to hear you had trouble with the recipe, Sandra. When zucchini is overcooked it will get watery, so that maybe where the issue lies. Also depending on the type of skillet that was used, you might need to adjust the heat.
Easy to make and delicious!
Thank you Marcia!
I can’t read the recipe through all the ads. 🫣
I’m truly sorry for any inconvenience the ads caused you, Ingrid. 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!
Just made this tonight. Delicious and easy! Thanks for posting the recipe
YAY so glad to hear it, thank you Mo!
I use this recipe as a basis for my Veggie Saute. I start with diced onions, celery, and bell peppers, then adding the zucchini and garlic. After sautéing these, I add diced tomatoes (fresh or 1/2 can), along with a scant tsp of sugar, 1 tsp of Italian seasoning. So yummy!
Great to hear! Thanks Mary!
hello! i just read in general directions for sautéing zucchini thay you should salt the slices, let sit 15-20 minutes, then pat dry before cooking them – what do you think? thank you!
Hi Cat! Some recipes say to do this in order to release the water from the zucchini to keep it from getting mushy. When sautéing the zucchini at a higher heat, it should get mushy. This method has worked well for us! Enjoy!
We absolutely loved it! Fast, easy and delicious
Glad to hear you enjoyed it, Christine!
I was looking for a simple and easy recipe for my zucchini and this was perfect! Thank you!
Great to hear, thank you Kit!