Easy Sautéed Zucchini
This Easy Sautéed Zucchini makes the perfect easy Keto side dish for busy weeknight dinners. Fresh tender zucchini is seasoned and quickly sautéed until caramelized, then served on the side of any protein that you like.
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❤️ Why You’ll Love This Easy Zucchini Recipe
- Fresh tender zucchini
- Sautéed until caramelized
- Seasoned with garlic and a kick of heat
- Quick and easy to make
- Perfect side for busy weeknights
Zucchini is one of the easiest veggies to whip up. It cooks up so quickly, making it an ideal side dish when you’re short on time.
If you’re not a fan of soggy zucchini, you will love this quick-sear method. The zucchini are sautéed briefly, so they don’t get too soft, but still caramelize, giving them great flavor.
These zucchini will pair perfectly with just about any protein that you like. From steak or pork, to seafood and chicken, the options are truly endless.
🛒 Ingredients for Sautéed Zucchini
- Zucchini
- Olive oil
- Garlic
- Red pepper flakes
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Easy Sautéed Zucchini
Wash, dry and chop your zucchini into sticks. First, cut them in half lengthwise, they widthwise. Cut each piece into quarters or thirds if they are on the smaller side.
Heat a large skillet to medium-high and add in the olive oil and once the oil is hot, add in some of the zucchini sticks in one even layer. Make sure not to crowd the pan otherwise they will steam instead of getting a good sear.
You might have to sauté them in 2 batches, depending on the size of your zucchini and skillet. You are looking for a pretty quick sear, not low and slow, which will cause them to get too soft.
Once they are all sautéed, add in the salt, pepper and minced garlic and toss to combine.
Sauté for about 30 seconds, then top with the red pepper flakes and serve.
☑️ Storage Instructions
Store leftover zucchini in an airtight container for 3-5 days in the fridge.
🍴 What to Serve Zucchini With
- Grilled Chicken Margherita
- Easy Beef Stroganoff
- Chimichurri Steak Bites
- Herb Crusted Pork Tenderloin
- Chicken Caprese
💡 Tips
- Be sure to cut the zucchini into the same size pieces, so they will all cook consistently. If you don’t care for the sticks, you can cut them into smaller pieces instead.
- Don’t be tempted to add the salt and pepper too early. The salt could draw out the moisture in the zucchini and make them steam, rather than sauté.
- Overcrowding the pan will also cause the zucchini to steam, so make sure there is one single layer with enough space around each piece to get a good sear.
- You really want to cook the zucchini quickly, as the longer it’s in the pan, the softer it will become. Once you start to see it caramelize, it’s basically done. I cannot emphasize this enough, as zucchini can very quickly go from perfectly seared to soft in seconds.
🔄 Substitutions and Additions
- You can add in some fresh herbs like parsley or thyme.
- Add in a pinch of smoked paprika for a little smoky flavor.
- For a little punch of lemon flavor, you can add in some lemon zest.
- If you don’t like a lot of heat, you can omit the red pepper flakes.
- You can also add in some fresh mushrooms and onions. To do that, sauté them first, then remove them from the skillet, sauté the zucchini and add the mushrooms and onions back in towards the end after in the garlic.
How do you keep zucchini from getting soggy when sautéed?
Cooking them on a medium-high heat will get you a good sear and prevent them from becoming soggy. You can also salt the zucchini about 20 minutes before cooking them, to draw out any moisture.
What are common mistakes when sautéing zucchini?
Not cooking with a high enough heat is the most common mistake. Also salting the salting the zucchini when they are first added to the skillet is another mistake, as this will draw out the moisture and cause them to steam, rather than sear.
Is it better to sauté zucchini in butter or oil?
Most often I use both butter and olive oil when sautéing, but with this dish, I only use olive oil to get a quick sear on a higher heat. If you added in butter, it will likely burn and ruin the dish.
🍽️ More Keto Zucchini Recipes
- Keto Zucchini Fritters
- Keto Zucchini Lasagna
- Buffalo Zucchini Boats
- Zucchini noodle “pasta” salad
- Chocolate Zucchini Muffins
- Lasagna Zucchini Boats
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Easy Sautéed Zucchini
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Wash, dry and chop your zucchini into sticks. First, cut them in half lengthwise, they widthwise. Cut each piece into quarters or thirds if they are on the smaller side.
- Heat a large skillet to medium-high and add in the olive oil and once the oil is hot, add in some of the zucchini sticks in one even layer. Make sure not to crowd the pan otherwise they will steam instead of getting a good sear.
- You might have to sauté them in 2 batches, depending on the size of your zucchini and skillet. You are looking for a pretty quick sear, not low and slow, which will cause them to get too soft. Once they are all sautéed, add in the salt, pepper and minced garlic and toss to combine.
- Sauté for about 30 seconds, then top with the red pepper flakes and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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