Sautéed Zucchini with Garlic and Herbs
Zucchini is one of those veggies that’s always in my fridge, and this Sautéed Zucchini with Garlic and Herbs is my favorite way to bring it to life. It’s quick, flavorful, and makes a perfect side dish for just about anything—from grilled meats to pasta or even a simple rice bowl.
I love this recipe because it’s fast, flexible, and so satisfying. A quick sear gives the zucchini golden edges while garlic, herbs, and a pinch of red pepper flakes bring out its natural sweetness. It’s perfect when you’re short on time but still want something fresh and homemade.
Serve it warm straight out of the skillet, or let it cool slightly and enjoy at room temp—it’s just as delicious. This dish is also a great way to use up a surplus of garden zucchini, and it pairs well with just about any main course on your table.
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Ingredients
- Zucchini – Sliced into ¼-inch rounds or half-moons. If your zucchini are larger, like more than 2-inches in diameter, slice them lengthwise and scoop out some of the seeds before slicing into rounds.
- Olive oil
- Garlic – Use fresh garlic! You really need the punchy flavor of fresh garlic in this recipe.
- Salt and pepper
- Italian herbs – Dried.
- Fresh parsley – For garnish.
- Red pepper flakes – Optional, but a little bit of heat really perks this easy side dish up.
How To Make Sautéed Zucchini with Garlic and Herbs
- Heat the olive oil in a large skillet over medium-high heat.
- Add the zucchini in a single layer (or as close as possible) and let it cook undisturbed for 2–3 minutes to develop golden color. Work in batches if needed.
- Stir and continue cooking for another 2-3 minutes, stirring occasionally, until tender but not mushy.
- Add garlic in the last 1–2 minutes of cooking, stirring frequently to prevent burning.
- Season with salt, pepper, and dried herbs.
- Finish with a pinch of red pepper flakes, if using.
- Serve immediately, garnished with fresh parsley.
Step-By-Step Process
Chef Jenn’s Tips
- Don’t overcrowd the pan—use a wide skillet to help the zucchini brown, not steam. A griddle pan or even outdoor griddle is brilliant for this recipe.
- For extra flavor, try finishing with a sprinkle of Parmesan.
- Use a mix of yellow squash and zucchini for extra color.
Make It A Meal
This simple sautéed zucchini pairs beautifully with grilled chicken, baked fish, or even stuffed peppers. It’s a reliable side dish that adds freshness and color to your plate with almost zero effort. Got leftovers? Add them to a salad or grain bowl. Yummy!
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat or enjoy cold tossed into salads or wraps.
Sautéed Zucchini with Garlic and Herbs
Ingredients
- 2 medium zucchini sliced into ¼-inch rounds or half-moons
- 1½ tablespoons olive oil
- 1 clove garlic minced
- salt and pepper to taste
- 1 teaspoon Italian herbs dried
- fresh parsley chopped, for garnish
- 1 pinch red pepper flakes
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the zucchini in a single layer (or as close as possible) and let it cook undisturbed for 2–3 minutes to develop golden color. Work in batches if needed.
- Stir and continue cooking for another 2-3 minutes, stirring occasionally, until tender but not mushy.
- Add garlic in the last 1–2 minutes of cooking, stirring frequently to prevent burning.
- Season with salt, pepper, and dried herbs.
- Finish with a pinch of red pepper flakes, if using.
- Serve immediately, garnished with fresh parsley.
Notes
Chef Jenn’s Tips
- Don’t overcrowd the pan—use a wide skillet to help the zucchini brown, not steam. A griddle pan or even outdoor griddle is brilliant for this recipe.
- For extra flavor, try finishing with a sprinkle of Parmesan.
- Use a mix of yellow squash and zucchini for extra color.
