Name: Perfect Sautéed Zucchini
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: American
Ingredients: 2–3 medium zucchini, sliced about ¼–½″ thick; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 3 cloves garlic, minced; Sea salt, to taste; Black pepper, to taste

A light and flavorful side dish that’s ready in just 10 minutes—crisp-tender zucchini with a hint of garlic and a buttery finish. Perfect Sautéed Zucchini

Why You’ll Love This Recipe

I’ve found this sautéed zucchini to be my favorite way to enjoy summer squash. I love how quickly it comes together—just minutes on the stovetop. I add garlic and finish with a touch of butter for a rich, irresistible flavor. It pairs beautifully with almost any main dish, and uses only a handful of pantry staples.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini (2–3 medium, sliced about ¼–½″ thick)
Olive oil
Unsalted butter
Garlic (3 cloves, minced)
Sea salt
Black pepper

directions

I heat olive oil in a large skillet over medium-high heat until it shimmers.
I add zucchini slices in a single layer (a little overlap is okay) and cook for about 4–5 minutes, stirring just once or twice, until they start to brown.
I reduce the heat to medium-low, push zucchini to the sides, then add butter to the center of the pan. Once it melts, I stir in the garlic and cook for about 1 minute until fragrant.
I mix everything together and season with salt and pepper, stirring gently so the zucchini absorbs the buttery garlic sauce.

Servings and timing

Servings: 2 as a side (I often double it for 4 servings)
Prep time: ~5 minutes
Cook time: ~5 minutes
Total time: 10 minutes

Variations

Spicy kick: Add a pinch of crushed red pepper flakes.
Cheesy twist: Sprinkle grated Parmesan on top after cooking.
Veggie combo: Stir in cherry tomatoes or sliced onions toward the end.
Herby freshness: Finish with fresh basil, parsley, or a splash of lemon juice.

storage/reheating

Storing: I store leftovers in an airtight container in the fridge for up to 4–5 days.
Reheating: I gently reheat in a skillet over medium heat; this refreshes the flavor and preserves texture.
Freezing note: I don’t recommend freezing cooked zucchini—it tends to get watery and soft.

FAQs

What kind of zucchini is best?

I use medium-sized zucchini—any variety works well. I prefer uniform slices so everything cooks evenly.

Can I skip the butter?

Sure—I sometimes use just olive oil. But the butter added at the end gives it that rich, savory kick I love.

Can this be made ahead?

I rarely prep it in advance, but you can slice the zucchini and mince the garlic a day ahead to save time.

How do I prevent zucchini from becoming soggy?

I make sure not to overcrowd the pan and avoid stirring too much. High heat helps it brown without releasing too much moisture.

Is this gluten-free and low carb?

Absolutely—it’s naturally gluten-free and low carb. Perfect as a healthy side dish.

Conclusion

This sautéed zucchini has become a weekday staple for me—simple, flavorful, and versatile. I love how it takes just minutes from prep to plate, and it complements almost any protein or meal. Try experimenting with the variations to make it your own, and you’ll quickly see why I keep making this all summer long!