Sauteed Zucchini – Indulge in a wholly guilt-free and healthy low-carb, keto-friendly side dish you can whip up in 10 minutes or less. Oh yes! Simply delicious and full of wonderful flavors from butter, garlic, Italian Seasoning, and parmesan cheese. It’s also the perfect match for roast beef, baked pork chops, or grilled chicken. 😉
Zucchini is one of the veggies you’ll enjoy even if you are not really a veggie-eater. And this cheesy sauteed zucchini here makes eating veggies even more enjoyable. It will convince you that healthy eating is fun. 😉
Besides being one of my favorite vegetables, zucchini goes with about anything. I think my all-time fave was at a restaurant that added roasted red peppers to the mix. Hey, if that sounds good to you too, go for it. I just love how something so good for you can also taste incredible.
Garlic Parmesan Sauteed Zucchini Recipe
There’s nothing special in the ingredients of our sauteed zucchini recipe because you can make it with simple pantry staples, such as butter and garlic. Yet it turns out amazingly delicious because of Italian Seasoning and parmesan cheese.
You see, this dish is effortless but super versatile. You can make it spicy, sweet, tangy, or combine all those flavors.
You can also elevate it into an even more spectacular dish by adding protein. All you need is a dash of imagination, and the options are endless. 😉
Sauteed Zucchini Recipe Ingredients
Oh, believe me, you can make this healthy recipe with your eyes closed. And it’s super affordable, too, because you don’t need any fancy ingredients. Yay!
- Zucchini – This veggie is an excellent source of beta-carotene, lutein, and vitamin A essential to the eyes. And just like other squashes, it is also rich in calcium and dietary fiber. You can easily swap it with summer squash because they’re both in the same family with the same texture.
- Aromatics – There’s nothing better than the intoxicating aroma of garlic and onion sauteed in butter. Alternatively, you can also use garlic and onion powder for this recipe.
- Italian Seasoning – Its unique blend of herbs and spices brings fantastic flavors to any dish.
- Parmesan Cheese – Sauteed zucchini is better with cheese! I say more cheese, more fun! To add a deeper cheesy flavor, you can replace it with cheddar and provolone. Pecorino Romano and feta cheese are also great substitutes.
How to Make Sauteed Zucchini
Saute and Serve
- Saute the Aromatics – Heat the olive oil in a medium-sized skillet over medium heat. When hot, add the garlic and saute for about a minute or until fragrant; don’t let it brown. Then add onions and Italian seasoning. Saute for another minute. (Photos 1 & 2)
- Add Zucchini – After that, add the zucchini, salt, and pepper, and cook for about five minutes or until the zucchini slices are tender but still slightly crunchy. (Photos 3 & 4)
- Add Cheese and Serve – Transfer the squash to a serving dish and sprinkle with Parmesan cheese.
Recipe Variations
- Add Protein – Repurpose your leftover ham, shredded chicken, pulled pork, or grilled shrimp, and throw it on top for a complete meal. Bacon and sausage make a great addition, too.
- Seasoning Swap – You should try it with Blackened Seasoning, Creole Seasoning, Taco Seasoning, or Seasoned Salt, and comment down which one is your favorite. ❤
- Spicy – A dash of pepper flakes or cayenne pepper is enough to do the trick. 😉
- Vegan – Use vegan-approved butter and cheese to enjoy our sauteed zucchini completely vegan. Simple and easy! Oh yes!
Tips and Tricks
- Cut the zucchini into uniform slices to ensure even cooking and an attractive side.
- Don’t thoroughly cook the veggies to keep all their nutrients intact, especially if you enjoy zucchini still a little crunchy rather than soggy.
- Freshly grated parmesan cheese tastes better than pre-shredded. But if that’s what you have, don’t sweat it. It’s all good.
Make-Ahead Instructions
This recipe is a great make-ahead stress reliever. Not only does it only take 10 minutes to throw together, but you can sautee the zucchini for 5-8 minutes, allow it to cool, and store it in the fridge until the next day. Heating it up in the skillet will finish cooking it to the perfect point.
Serving and Storage Instructions
Our sauteed zucchini is best straight out of the pan because it continues to cook while it’s hot and might end up too soft.
- Store – Keep the leftovers in an airtight container and store them in the fridge for 3-5 days.
- Reheat – Warm it back up on the stovetop for a few minutes in a skillet. Or you could microwave it for 30 seconds to a minute in a microwave, depending on the amount.
FAQs
It is important to slice them in the same thickness, and don’t forget to stir the zucchini slices continuously while sauteing. This way, all the slices will cook evenly. Add just enough butter and oil because adding too much may result in soggy zucchinis.
I don’t peel my zucchini because the skin has nutrients, like carotenoids and fiber, and we don’t want to waste all that. Plus, their skin is thin, soft, and totally edible. However, it would be best to wash them before slicing and cooking to get rid of the germs and bacteria. And, of course, the skin adds nice green color to our dish, too.
While it’s best to eat them raw because heat destroys some nutrients, they taste better cooked. Besides, they’re still good for you, even cooked. 😉
What to Serve with Sauteed Zucchini
You’ll love this buttery and garlicky zucchini paired with just about anything. Below are crowd-pleasing main dishes that will undoubtedly complement our healthy side dish.
More Zucchini Recipes to Try
Conclusion
You’ll love this buttery sauteed zucchini recipe because it’s quick, easy, and affordable. And being completely low-carb and keto-friendly is also a bonus. So, what are you waiting for? Try it now and let me know in the comments what you think. ❤️
Watch How to Make It
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Sauteed Zucchini
Ingredients
- 1-2 tablespoons (15-30ml) olive oil
- 1-2 tablespoons (28g) butter
- 2-3 teaspoons (6-8g) garlic, minced
- ½ onion, sliced
- 1 teaspoon (1.5g) Italian Seasoning
- 4 medium zucchini
- Salt and freshly ground pepper, to taste
- ½ cup (45g) parmesan cheese, shredded
Instructions
- Heat the olive oil in a medium-sized skillet over medium heat. When hot, add the garlic and saute for about a minute or until fragrant; don't let it brown. Then add onions and Italian seasoning. Saute for another minute.
- After that, add the zucchini, salt, and pepper, and cook for about five minutes or until the zucchini slices are tender but still slightly crunchy.
- Transfer the squash to a serving dish and sprinkle with Parmesan cheese.
Tips & Notes:
- Cut the zucchini into uniform slices to ensure even cooking and an attractive side.
- Don’t thoroughly cook the veggies to keep all their nutrients intact, especially if you enjoy zucchini still a little crunchy rather than soggy.
- Freshly grated parmesan cheese tastes better than pre-shredded. But if that’s what you have, don’t sweat it. It’s all good.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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