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Looking for a quick and easy side dish? Try this delicious sautéed zucchini recipe with garlic and lemon. In just a few minutes, you’ll have a healthy and flavorful zucchini dish that pairs perfectly with any meal.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Healthy Side Dishes
This sautéed zucchini recipe is one of my favorite go-to side dishes. It’s simple, flavorful, and can be ready in just 10 minutes. The zucchini is cooked to perfection in a hot pan, getting a nice caramelized exterior while remaining tender on the inside.
If you prefer your zucchini with a bit of crunch, simply reduce the cooking time. The addition of lemon zest and garlic adds a burst of flavor, enhancing the natural taste of the zucchini.
Bonus: This dish is gluten-free, vegan, paleo, Whole30, and low-carb. Each serving is approximately 55-60 calories, depending on how much olive oil you use.
👩🍳 If you enjoy this sautéed zucchini recipe, you may also like my garlicky zucchini noodles, raw zucchini salad, or lemon zucchini pasta. For more zucchini inspiration, check out my zucchini crust pizza, summer squash recipes, and other tasty side dishes.
What You’ll Need
For this sautéed zucchini recipe, you’ll need the following ingredients. Refer to the recipe card below for precise measurements.
- Zucchini – Fresh and firm zucchini, sliced into half moons.
- Olive oil – For browning and flavor. Avocado oil can be used as well.
- Garlic – Fresh garlic is essential for the best taste.
- Lemon zest & juice – Adds brightness and a hint of tanginess.
- Salt & pepper – Season to your liking.
How To Make Sautéed Zucchini
Follow the detailed recipe instructions and nutritional information provided below. Here are some step-by-step photos to guide you through making sautéed zucchini.
- Slice the zucchini into half moons.
- Heat olive oil in a skillet over high heat.
- Add zucchini and sauté until golden, flipping occasionally.
- Add garlic and lemon zest, then season with salt and pepper.
- Cook until fragrant and tender, then finish with lemon juice.
Watch The Video
Recipe Tips
- For crunchier zucchini: Reduce sautéing time.
- For best browning: Cook on high heat without constant stirring.
- Add-ins: Try chili flakes, herbs, or Parmesan for extra flavor.
- Storage Tips: Store leftovers in the fridge for up to 3 days.
- Leftover ideas: Use sautéed zucchini in scrambled eggs, on toast, or with pasta.
- Make-Ahead Tips: Prep zucchini and garlic in advance, but cook fresh for best results.
Serving Suggestions
This versatile dish pairs well with a variety of main courses, from chicken to salmon. Leftover sautéed zucchini can be enjoyed with eggs, on toast, or mixed into pasta dishes. Get creative with your serving options!
💬 If you try this sautéed zucchini recipe or any other dish from the blog, be sure to rate the recipe and share your feedback in the comments. I’d love to hear from you! Follow me on social media for more delicious recipes.
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Quick and easy sautéed zucchini recipe with garlic and lemon. Healthy, delicious, and ready in minutes – the perfect zucchini side dish. Find step-by-step photos and more recipe tips above.
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Slice zucchini into ½ cm (¼ inch) thick half moons – not too thin or they’ll turn to mush.
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Heat 1 tablespoon olive oil in a large skillet over high heat.
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Add zucchini and sauté for 2–3 minutes, flipping every 30 seconds, until golden in spots.
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Push the zucchini to the edges, making a little well in the middle. Add the garlic and lemon zest, plus a small drizzle of olive oil.
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Season everything with salt and pepper. Cook for 1–2 more minutes, stirring gently, until the garlic is fragrant and the zucchini is tender.
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Finish with a quick drizzle of lemon juice. Taste and adjust seasoning if needed. Serve hot!
- How do I stop zucchini from going soggy when sautéing? Use high heat and don’t stir too often, give it some time to brown. Don’t overcrowd the pan. It’s okay to have zucchini overlap each other, but don’t go too wild with the amounts. That way, the zucchini browns instead of steaming.
- Can I use yellow squash instead? Yes! It works just like zucchini and gives a nice color contrast too.
- Do I have to use lemon? Nope – but I find that just a little lemon brightens everything up. You could also try a splash of vinegar or skip it entirely.
- Can I double the recipe? Yes, but use two pans or cook in batches – too much zucchini in one skillet will steam instead of sauté.
- For crunchier zucchini: Cut back the sautéing time by a minute or two.
- For best browning: Cook undisturbed for 30 seconds at a time – no constant stirring. High heat is your best friend.
- Add-ins: A sprinkle of chili flakes, some fresh herbs, or a dusting of Parmesan works great here.
- Storage Tips: Leftovers can be kept in the fridge for up to 3 days. Reheat in a hot pan to bring back the texture. I don’t recommend freezing – zucchini turns to mush.
- Using up leftovers: Throw in a pan with a few eggs for a lovely scramble, spread some ricotta or cottage cheese on toast and top with sautéed zucchini, stir through spaghetti for a quick sauce.
- Make-Ahead Tips: You can slice the zucchini and prep the garlic a day in advance – store separately in airtight containers in the fridge. The actual cooking is best done fresh for the best texture.
Calories: 55kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 300mg | Potassium: 310mg | Fiber: 1g | Sugar: 3g | Vitamin A: 228IU | Vitamin C: 22