Make this quick and easy recipe whenever you need a flavorful, veggie-rich side dish that’s naturally low in carbs!
Adulting is hard. Some days, I barely have enough energy after work to microwave leftovers, let alone cook an entire dinner from scratch. And that struggle became even tougher when my partner convinced me to join him in going low-carb. My days of quickly boiling pasta and dousing it in store-bought sauce are in the past, it seems. Sigh.
Enter this super-simple sautéed zucchini recipe. It’s keto-friendly, ridiculously flavorful, and incredibly quick to prepare. In fact, it comes together in less time than ordering takeout! I love how a light sauté in butter makes the onion and garlic so delightfully fragrant. Their savory-sweet flavors make a delicious foundation for this dish. And letting the zucchini brown slightly really amps up their earthy, nutty notes with a touch of sweetness as they caramelize. Then the Parmesan cheese brings in a salty, umami boost that brings everything together.
Whether I’m serving this dish alongside grilled chicken or enjoying it on its own, it delivers a clean, fresh, satisfying experience in no time.
A surprising variety of zucchini types
I’ve only ever cooked with classic green zucchini. But I recently learned there are several other types worth trying. They each bring subtle differences in flavor, color, and texture to the table.
Yellow zucchini—which is not the same as yellow summer squash, though they’re related—has a vibrant hue and slightly sweeter, milder taste than its green counterpart. It still cooks up tender, making it an easy swap for this recipe.
Italian zucchini is often pale green with light stripes. It tends to be extra-tender and is prized for its delicate, slightly nutty flavor.
You’ll also find round zucchini varieties at farmers’ markets, usually about the size of a tennis ball. Their shape makes them perfect for stuffing or slicing into pretty little rounds.
These alternative zucchini varieties can add visual appeal and nuanced flavors to this sautéed dish and other recipes. No matter which type you choose, select zucchinis that are small to medium in size, firm, and free of blemishes.
How do I store leftovers?
Let your sautéed zucchini cool completely before transferring leftovers to an airtight container. You can store them in the fridge for up to 4 days or in the freezer for up to 3 months—but keep in mind that zucchini becomes much softer and more watery after thawing. Frozen leftovers work best in soups or casseroles, rather than as a standalone side. Reheat refrigerated leftovers quickly in a skillet with a little olive oil, but avoid overcooking them.
Similar recipes to try
Hungry for more recipes that feature zucchini? Try these low-carb Air-Fryer Zucchini Chips and these fun Keto Zucchini Boats. Looking for other fast and easy sautéed dishes? Check out this Sautéed Broccoli Rabe Recipe, this Keto Sautéed Broccoli Recipe, and this tutorial on How To Sauté Onions to golden brown perfection.
Sautéed Zucchini Recipe
Ingredients
- 2 tablespoons butter
- 1/2 onion sliced
- 2 cloves garlic crushed
- 12 medium zucchini sliced
- Salt and pepper to taste
- 1/4 cup Parmesan cheese finely grated
Instructions
- In a frying pan over medium-high heat, melt the butter. Add the onion and garlic. Sauté until fragrant, about 2-3 minutes.
- Add the sliced zucchini to the skillet. Sauté, stirring frequently, until the zucchini is slightly browned, about 5-8 minutes. Be sure to keep turning and moving them around so they don’t burn.
- Remove from heat. Add salt and pepper to taste and sprinkle on the Parmesan cheese. Serve immediately.
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