![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Sauteed_Zucchini_TOHD24_15350_EricKleinberg_1.jpg?fit=700%2C1024\")
ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\n- \n
- Zucchini:<\/strong> It\u2019s the star of your zucchini side dish (of course), but its mild and unassuming flavor means it will leave the spotlight directly on your main entree, where it belongs. Avoid large zucchini, which have a coarser texture, and stick to medium or smaller squash.<\/li>\n
- Garlic:<\/strong> Garlic brings a pungently aromatic flavor to the dish, infusing the oil and the zucchini with its distinctive fragrance.<\/li>\n
- Olive oil:<\/strong> Olive oil doubles down on the healthfulness of the basic dish, with its good fats. Processed \u201clight\u201d or pomace olive oil is fairly neutral, but a good-quality virgin or extra-virgin oil can bring another layer of flavor to the zucchini.<\/li>\n
- Italian seasoning:<\/strong> A sprinkle of Italian seasoning gives the finished dish a pleasing Mediterranean character, perfect for summertime meals.<\/li>\n<\/ul>\n
Directions<\/h2>\n
Step 1: Saute the zucchini<\/h3>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sauteed_Zucchini_TOHD24_15350_EricKleinberg_2.jpg?fit=700%2C1024\")
ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\nPlace a large cast-iron or non-stick skillet, or a wok, over medium-high heat. Add the oil once the pan is hot, then the zucchini and garlic. Saute or stir-fry for five to six minutes (depending on the thickness of the slices), or until the zucchini is crisp-tender.<\/p>\n
Editor\u2019s Tip:<\/em> For extra visual interest, use a mixture of green zucchini and yellow summer squash. Alternatively, scallop-shaped \u201cpattypan\u201d squash or the deeply ribbed Romanesca heirloom variety can give you an interesting presentation with their differently shaped slices.<\/p>\n
Step 2: Finish and serve the zucchini<\/h3>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sauteed_Zucchini_TOHD24_15350_EricKleinberg_3.jpg?fit=700%2C1024\")
ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\nSprinkle the seasonings over the zucchini, once they\u2019ve reached the doneness and texture you prefer. Give them one final shake or stir, so the seasonings are evenly distributed among the slices, and serve immediately.<\/p>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sauteed_Zucchini_TOHD24_15350_EricKleinberg_6.jpg?fit=700%2C1024\")
ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\nSauteed Zucchini Variations<\/h2>\n
- \n
- Cut the zucchini into strips:<\/strong> Instead of slicing the zucchini into rounds, cut them lengthwise into finger-size strips. They\u2019ll hold their texture longer this way, and the larger shapes may be more visually appealing alongside some main dishes. Tiny finger-size zucchini are especially good this way, quartered, halved or even sauteed whole, if they’re really small. At this size, one person can eat three or four squash.<\/li>\n
- Add an onion:<\/strong> If you have time, add a thin-sliced onion to the pan a few minutes before your zucchini, and let them soften. They will caramelize slightly and add a sweet and savory note to the finished dish.<\/li>\n
- Try alternative flavors:<\/strong> The base recipe\u2019s Italian seasoning is a fine option, but there are lots of others. Consider drizzling balsamic vinegar over the squash<\/a> before serving, or stirring in a spoonful of pesto<\/a>. You could also tweak the flavor to match foods from other cultures, for example by sprinkling the cooked zucchini with spice or herb mixtures like za\u2019atar<\/a> or garam masala, once they\u2019re ready to serve.<\/li>\n<\/ul>\n
Can I make sauteed zucchini ahead of time?<\/h2>\n
It\u2019s best when made fresh, and it\u2019s quick enough that you can usually do that, but it\u2019s fine to make it two or three days ahead of time. You can reheat the zucchini in the microwave, or by returning it to a pan just long enough to heat through, though the texture won\u2019t be quite as crisp. Slicing the zucchini ahead of time is a solid win, though, and you can do it up to four days before you cook. If you really love this zucchini side dish, slice enough for three or four batches at a time. That way it’s ready when you are, and you\u2019ve saved time on your next few meals.<\/p>\n
Can sauteed zucchini be frozen?<\/h2>\n
They can, and they\u2019ll be perfectly edible, but you can expect the zucchini to soften and lose moisture when they\u2019re thawed. Your best bet is to throw them back in the pan afterward and cook them until fully softened, since they\u2019ll lose the tender-crisp texture that makes the freshly cooked side dish so appealing.<\/p>\n
Sauteed Zucchini Tips<\/h2>\n
![\"Taste](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Sauteed_Zucchini_TOHD24_15350_EricKleinberg_5.jpg?fit=700%2C1024\")
ERIC KLEINBERG FOR TASTE OF HOME<\/span><\/span><\/p>\nIs all zucchini the same?<\/h3>\n
No, far from it. If you\u2019re buying your zukes at the supermarket, you\u2019re going to see the same handful of mass-market varieties, but gardeners and farmers market shoppers will have plenty of options. Zucchini and summer squash come in many shapes, colors and sizes, many of them prettier, tastier or firmer-textured than the ones you\u2019re used to. Trying them head-to-head in the same recipes, especially a simple zucchini side dish like this one, is a great way to compare and contrast.<\/p>\n
Do I need to peel the zucchini?<\/h3>\n
It’s usually not necessary to peel zucchini, but it depends on their size. The skins of small and medium-sized zucchini are tender and delicate, so leave them on (they’ll also make the dish prettier). If you’re working with oversized, mature zucchini, the skins become tougher, and it’s helpful to peel them and scoop the pith and large seeds from the middle before slicing them.<\/p>\n
How can I keep my zucchini from getting soggy?<\/h3>\n
Zucchini have a high water content, so this is a definite risk. Cooking them quickly and serving them immediately will usually help them keep their texture, but if you have time it’s best to salt your sliced zucchini and leave them to drain in a colander for 30 minutes before cooking them. This draws out some of their excess moisture and improves their texture. It’s also important that the pan be fully heated when you add the zucchini, so they’ll cook quickly and not begin to steam in their own juices.<\/p>\n
How can I use zucchini leftovers?<\/h3>\n
Sauteed zucchini recipes like this one are designed to feed a group or to make multiple meals for one household. If you\u2019re cooking for one or two, we\u2019d suggest making a full-sized batch anyway and then incorporating any leftover zucchini into pasta sauces, casseroles, quiches and frittatas, or even using them as a pizza topping.<\/p>\n
Can I substitute eggplant for the zucchini?<\/h3>\n
The same basic technique works just as well with zucchini-shaped Japanese-style eggplants, or the small egg-shaped varieties in green, purple and white. (Fun fact: Those white ones are the reason we call them \u201ceggplants,\u201d while other English-speaking countries follow the French in calling them aubergines.) The classic large globe eggplants also work, though their skins are tougher and should be peeled before you cut them into pieces. Oil the pan sparingly, because the eggplant will soak up as much oil as you care to use. It browns more quickly than zucchini and shouldn\u2019t be prepared ahead of time.<\/p>\n
Can I use other vegetables with this dish?<\/h3>\n
Sauteed zucchini pair well with lots of other summery-tasting vegetables, including fennel, sweet bell peppers, corn and even tomatoes. Roast or saute the other vegetables as you see fit (peppers and tomatoes benefit from being peeled<\/a>). You can use these complementary vegetables as additional side dishes, or combine them together.<\/p>\n","protected":false},"excerpt":{"rendered":"
I plant many vegetables to use in cooking. Zucchini is among our favorites. That is why this zucchini stir-fry is so popular at our house. \u2014Deborah Elliot, Ridge Spring, South Carolina<\/p>\n","protected":false},"author":7061,"featured_media":2012478,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304328,304993,305487,304338,303966,304988,304368,303887,306848,304268,304350,324623,304243,304388,304313,304020,306799,304005,304398,304150,303883,305028,307614,305031,307815],"categories-v2":[308984,308481,308940,310796,308992,308495,308935,308745,308478,309603,259483,309001,309177,309586,308752,308313,308594,313044,308549,308797,309434,308476,308974,313068,310591,308975,310779],"coauthors":[343387],"recommended_recipes":[{"post_title":"Corn Zucchini Saute","post_link":"\/recipes\/corn-zucchini-saute\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29382_TH10527D52.jpg"},{"post_title":"Balsamic Zucchini 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It\u2019s light and fresh-tasting, goes with almost anything and best of all, it comes together in just minutes.\u00a0<\/span>","recipeIngredient":["2 pounds sliced zucchini","2 garlic cloves, minced","1\/4 cup olive oil","1 teaspoon salt","1\/2 teaspoon Italian seasoning","1\/4 teaspoon pepper"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the zucchini","text":"Place a large cast-iron or non-stick skillet, or a wok, over medium-high heat. Add the oil once the pan is hot, then the zucchini and garlic. Saute or stir-fry for five to six minutes (depending on the thickness of the slices), or until the zucchini is crisp-tender. Editor\u2019s Tip: For extra visual interest, use a mixture of green zucchini and yellow summer squash. Alternatively, scallop-shaped \u201cpattypan\u201d squash or the deeply ribbed Romanesca heirloom variety can give you an interesting presentation with their differently shaped slices.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sauteed_Zucchini_TOHD24_15350_EricKleinberg_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Finish and serve the zucchini","text":"Sprinkle the seasonings over the zucchini, once they\u2019ve reached the doneness and texture you prefer. Give them one final shake or stir, so the seasonings are evenly distributed among the slices, and serve immediately.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/08\/Sauteed_Zucchini_TOHD24_15350_EricKleinberg_3.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Fred Decker"}],"nutrition":{"@type":"NutritionInformation","calories":" 77 calories","fatContent":"7g fat (1g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"299mg sodium","carbohydrateContent":"4g carbohydrate (2g sugars","fiberContent":"1g fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.75,"reviewCount":8,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gaylene2"},"reviewBody":"
Like everyone else we get plenty of zucchini in our garden. My husband requested this very simple recipe. And it tasted very good and refreshing.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Remenec"},"reviewBody":"Delicious summertime recipe! Perfect side to go along with burgers or grilled pork chops. I used garlic salt, but the fresh garlic called for in the recipe is probably even more flavorful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-09-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ebramkamp"},"reviewBody":"Really delicious, easy and super quick.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Verdaine"},"reviewBody":"SUPER with the chpped onion & grated parmesan added at end stirred for 1 minute.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-08-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"psherman"},"reviewBody":"I like to saute onion with the zucchini. Yum!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-06-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LibbiPeach"},"reviewBody":"This is very good, however, i found out my hubby doesn't like zucchini so doubtful i will make it very often.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-10-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gonellya2"},"reviewBody":"excellent!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"spheasant"},"reviewBody":"This was quick, easy, and delicious! Definitely a recipe that I will use again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"15350","romance_copy_dek":"Sauteed zucchini is a near-perfect side dish. 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Zucchini Stir-Fry Tips<\/h2>
Do you peel zucchini?<\/h3>You don't need to peel zucchini for this recipe\u2014just cut it up and throw the slices into the skillet. If you have extra zucchini on hand, use it to learn how to cook zucchini<\/a> using other methods like roasting or grilling.
What goes well with stir-fried zucchini?<\/h3>Stir-fried zucchini pairs nicely with many dishes. We love it with these Seasoned Tilapia Fillets<\/a> or these Basil Pork Chops<\/a>.
What other seasonings can I add to stir-fried zucchini?<\/h3>We recommend adding red chili pepper flakes to stir-fried zucchini for a little extra heat. Or, try throwing in a dash of an herb like thyme or rosemary! You can also add your favorite homemade spice blend<\/a>.
Research contributed by Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>","Metadescription":null,"DigitalHeadnotes":"I plant many vegetables to use in cooking. Zucchini is among our favorites and usually grows in abundance. This zucchini stir-fry is always a hit at our house. \u2014Deborah Elliot, Ridge Spring, South Carolina","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":"Zucchini Stir-Fry","RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large cast-iron or other heavy skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.","SequenceNo":1}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Vegetarian Side Dishes","ID":95198}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"Simple Quick Recipes","ID":107425},{"Name":"Simple Recipes","ID":107261},{"Name":"Simple Side Dishes","ID":107437},{"Name":"Simple Vegetarian Recipes","ID":107449},{"Name":"View All Simple Recipes","ID":107453}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Quick","ID":304350},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Stir-Fry","ID":306799},{"Name":"Gear","ID":303966},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Vegan","ID":305028},{"Name":"Vegetarian","ID":305031},{"Name":"Holidays & Events","ID":304368},{"Name":"Seasons","ID":304388},{"Name":"Summer","ID":304398},{"Name":"Ingredients","ID":306848},{"Name":"Vegetables","ID":307614},{"Name":"Zucchinis","ID":307815},{"Name":"Meal Types","ID":304268},{"Name":"Side Dishes","ID":304313},{"Name":"Techniques","ID":304150},{"Name":"Sauteing","ID":304243},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1\/2 cup: 77 calories, 7g fat (1g saturated fat), 0 cholesterol, 299mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein. ","NoOfRatings":8,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/EXPS_TOHD24_15350_EricKleinberg_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/EXPS_TOHD24_15350_EricKleinberg_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"Zucchini Stir-Fry Tips<\/h2>
Do you peel zucchini?<\/h3>You don't need to peel zucchini for this recipe\u2014just cut it up and throw the slices into the skillet. If you have extra zucchini on hand, use it to learn how to cook zucchini<\/a> using other methods like roasting or grilling.
What goes well with stir-fried zucchini?<\/h3>Stir-fried zucchini pairs nicely with many dishes. We love it with these Seasoned Tilapia Fillets<\/a> or these Basil Pork Chops<\/a>.
What other seasonings can I add to stir-fried zucchini?<\/h3>We recommend adding red chili pepper flakes to stir-fried zucchini for a little extra heat. Or, try throwing in a dash of an herb like thyme or rosemary! You can also add your favorite homemade spice blend<\/a>.
Research contributed by Christina Herbst<\/a>, Taste Recipes Assistant Digital Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43222,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":313044,"name":"Stir-Fry","slug":"stir-fry","term_group":0,"term_taxonomy_id":312979,"taxonomy":"categories-v2","description":"Looking for stir fry recipes? 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They will caramelize slightly and add a sweet and savory note to the finished dish.<\/li>\n
- Garlic:<\/strong> Garlic brings a pungently aromatic flavor to the dish, infusing the oil and the zucchini with its distinctive fragrance.<\/li>\n