These Sauteed Zucchini with Garlic make a perfect easy side-dish you can easily cook on a weeknight. If you have some zucchini, garlic, and olive oil on hand, you can prepare this healthy and budget-friendly dish in just a few minutes.
Why I Love This Recipe
Many years ago, a friend of mine shared with me this recipe, and I have been cooking zucchini this way ever since.
Here are a few reasons I love it:
- It’s super-easy. All you have to do is cook zucchini and garlic in some oil on the stove-top. No knowledge of tricky cooking techniques is required.
- It’s quick. All you need is a couple of minutes to chop the zucchini and about five minutes to cook them. So, you can have a healthy side-dish ready in under 10-15 minutes.
- It’s budget-friendly. Zucchini is usually quite inexpensive. And if you grow them yourself in your garden, that’s even better.
- It’s garlicky. This dish is definitely for garlic lovers because, let’s face it, without garlic, zucchini tastes pretty bland.
- It’s healthy. Sauteing is one of the healthiest cooking methods, so this recipe can definitely be added to the clean-eating recipes list.
What is Sauteing?
Sauteing is cooking food quickly in a small amount of oil over moderately high heat.
Note that sauteing zucchini is not the same as pan-frying or pan-searing and will not result in a lot of browning.
What Ingredients Do You Need to Make Sauteed Zucchini?
The ingredient list is pretty short. Here is what you will need:
- Zucchini
- Garlic
- Olive or avocado oil
- Salt and pepper
What to Keep in Mind When Buying Zucchini
Look for medium zucchini that are around 7 to 8 inches long.
The skin should be a bright color and have a shiny appearance. Make sure zucchini are free from blemishes and soft spots. Also, avoid zucchini with wrinkly skin.
Zucchini should be firm and relatively heavy for its size.
How Do You Prepare Zucchini for Sauteing?
- Thoroughly wash the zucchini under cool running water and pat them dry with a paper towel.
- Trim the ends.
- Cut each zucchini into quarters lengthwise. To do that, first cut the zucchini in half lengthwise. Then cut each piece in half lengthwise again.
- Slice each quarter into small pieces about 1/3 inch thick. Make sure all slices are more or less uniform.
Do You Need to Peel Zucchini Before You Saute Them?
No. Leave the skin on because it helps keep the shape of the zucchini slices and prevents them from falling apart.
How Do You Make Zucchini Not Soggy?
Zucchini are very high in water, and if you are not careful, you can end up with a watery mess of a side-dish.
Here are a few tips and tricks to help you make sure your sauteed zucchini are not soggy:
- Pat the zucchini dry with a paper towel after washing them. This will prevent adding unnecessary liquid to the pan.
- Use a wide skillet so that zucchini slices are not piled too much on top of each other during cooking. The amount of zucchini suggested in this recipe is for a skillet about 9 inches in diameter. If your skillet is much smaller or you are increasing the amount of zucchini, I would recommend cooking it in two batches.
- Salt the zucchini only at the end of cooking. This will help to keep the liquid inside the zucchini slices so that they stay nice and plump. Salt draws water out of zucchini. So if you salt the zucchini before or at the beginning of cooking, the zucchini will release a lot of moisture.
- Heat the pan before adding the zucchini. This will help trap the moisture inside the zucchini slices.
- Cook the zucchini over medium-high to high heat so that they cook in a shorter period of time. It also helps the water that is released from the zucchini to evaporate quickly. Control the temperature at all times to make sure the zucchini don’t burn. Reduce the heat if needed.
- Do not cover the skillet during cooking. Covering the zucchini will trap the steam inside the pan, and the zucchini will steam instead of sauteing.
- Don’t constantly stir the zucchini. Stirring and tossing can cause the zucchini slices to break and release the moisture they are holding inside. Only toss as needed.
Can I Add Less or More Garlic to the Dish?
You can adjust the amount of garlic you add to the dish.
Just keep in mind that garlic adds a lot of flavor, so if you reduce the amount of garlic too much, you can end up with a very mild testing dish.
How Do I Know When Sauteed Zucchini are Done?
Make sure not to overcook them because zucchini do cook pretty fast.
Sauteed zucchini are done when they are cooked through but are still nice and plump and have a bite to them.
How Do You Serve These Sauteed Zucchini
This side dish tastes great served with grilled chicken, meat, fish, and a part of vegetarian or vegan grain bowls.
Try it with this Pan Fried Rainbow Trout or these Yogurt Marinated Chicken Kebabs. It can also be paired with black rice and mushroom goulash for a vegan grain bowl.
How Do You Store and Reheat These Sauteed Zucchini
Store the sauteed zucchini in a refrigerator in a glass container with a tight lid.
The zucchini keeps well in the fridge for up to 24-48 hours but will start losing flavor after that.
Easy Sauteed Zucchini with Garlic
Equipment
Ingredients
- 1.5 to 2 pounds zucchini
- 5 garlic cloves
- 1½ Tbsp olive oil
- salt and pepper to taste
Instructions
- Slice the zucchini lengthwise into quarters, then chop into ⅓-inch-thick pieces. Make sure that the slices are uniform in size.1.5 to 2 pounds zucchini
- Mince the garlic. Heat the olive oil in a large pan over medium-high heat. Add the garlic and cook, stirring constantly, for about 30 seconds to 1 minute. Make sure the garlic doesn't burn, as it will get bitter.5 garlic cloves, 1½ Tbsp olive oil
- Add the zucchini to the pan and toss until all zucchini slices are coated with olive oil and the garlic is distributed equally. Don't cover the zucchini as it gets soggy when cooked covered.
- Cook the zucchini for about 5 minutes, stirring occasionally, until they are tender but still have a bite to them. Make sure not to overcook.
- Season with salt and pepper.salt and pepper to taste
- Serve immediately or keep in the fridge in a glass container with a tight lid.
Recipe Notes
- The sauteed zucchini tastes great the next day, but will start losing flavor if kept too long.
How to Prevent Sauteed Zucchini From Getting Soggy:
- Pat the zucchini dry with a paper towel after washing them.
- Use a wide skillet.
- Salt the zucchini only at the end of cooking.
- Heat the pan before adding the zucchini slices.
- Cook the zucchini over medium-high to high heat but control the temperature at all times to prevent burning. Reduce the heat when needed.
- Don't cover the skillet.
- Don't constantly stir the zucchini.
The nutrition facts are an estimate. Variations in ingredient brands, portion sizes, or substitutions can affect the final nutritional values. For the most accurate information, please use a nutrition calculator or consult with a healthcare provider. Always ensure that each of the ingredients is allowed in your diet.
Meet Maria
Maria Ushakova is a holistic nutritionist and food blogger. She focuses on developing easy recipes using real food ingredients. She believes that healthy food is delicious and anyone can learn how to cook it. Maria’s work has appeared on numerous popular websites as well as in print.
Make zucchini year around, all different methods and this is the best. Not soggy and very flavorful❤️
I just made this recipe and the zucchini taste very good. It’s garlicky but I love garlic so really enjoyed it. Makes a great side dish.
I just made this recipe and the zucchini taste very good. It’s garlicky but I love garlic so really enjoyed it. Makes a great side dish.