Sautéed Zucchini

Sauteed zucchini is a simple, delicious, and healthy side dish that can be prepared in just 15 minutes. This low-carb recipe brings together the natural flavors of zucchini, mushrooms, onions, and garlic, enhanced with aromatic herbs and a hint of spice. Perfect as a side for any meal or even as a vegetarian main, this sautéed zucchini recipe is a versatile and satisfying addition to your menu.

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium yellow onion, chopped
• 8 ounces white button mushrooms, stems trimmed and quartered
• 3 medium zucchini, cut into bite-size chunks
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes, more or less to taste
• Kosher salt and fresh ground black pepper to taste

Instructions

• Heat the olive oil and butter in a large skillet over medium-high heat.
• Add the mushrooms and onions, cooking until browned and tender.
• Transfer the mushrooms and onions to a plate.
• If necessary, add a little more olive oil to the skillet over medium-high heat.
• Add the zucchini and cook until browned, tossing occasionally.
• Reduce the heat to low.
• Add the garlic, Italian seasoning, and red pepper flakes.
• Stir to combine all the flavors.
• Season with kosher salt and fresh ground black pepper to taste.
• Serve immediately for best results.

Serving and Storage Tips

• Serving: Serve sautéed zucchini fresh and hot for the best flavor and texture. It pairs beautifully with grilled meats, roasted chicken, fish, or even a hearty pasta dish. You can also enjoy it as a light vegetarian main.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a skillet over low to medium heat to maintain the zucchini’s texture and flavor. Avoid microwaving if possible, as it can make the zucchini watery.
• Meal Prep: You can prep the vegetables ahead of time, but cook them just before serving to keep the dish fresh and vibrant.

Variations

1. Cheesy Zucchini: Add ¼ cup grated Parmesan or Pecorino Romano cheese during the last minute of cooking. The cheese melts over the zucchini and mushrooms, creating a rich, savory flavor.
2. Garlic Butter Zucchini: Increase the garlic to 4 cloves and finish with an extra tablespoon of butter. This intensifies the garlic flavor and gives a richer, buttery taste.
3. Spicy Zucchini: Add ½ teaspoon crushed red pepper flakes or a dash of cayenne pepper for a spicier version. Adjust according to your heat preference.
4. Mediterranean Style: Include diced red bell peppers, cherry tomatoes, and a teaspoon of dried oregano. Finish with a drizzle of lemon juice for a fresh Mediterranean twist.
5. Herb-Forward Zucchini: Replace the Italian seasoning with fresh herbs such as thyme, rosemary, or basil. This version has a fragrant, garden-fresh flavor that complements the zucchini’s natural sweetness.
6. Zucchini with Nuts: Toss in a handful of toasted pine nuts or slivered almonds just before serving. This adds a pleasant crunch and a nutty flavor to the dish.
7. Vegan Option: Substitute butter with extra olive oil or a plant-based margarine to make the recipe fully vegan without compromising flavor.
8. Mushroom Swap: Use cremini, shiitake, or portobello mushrooms instead of white button mushrooms for a deeper, earthier taste.
9. Zucchini Noodle Version: Slice zucchini into thin ribbons or use a spiralizer to make zucchini noodles. Sauté quickly and serve as a low-carb alternative to pasta.
10. Add Protein: Incorporate cooked chicken, shrimp, or tofu to turn this side dish into a complete, flavorful main course.

FAQs

1. Can I use frozen zucchini for this recipe?
   Yes, but make sure to thaw and pat it dry to remove excess water. Frozen zucchini may release moisture, so cook slightly longer to achieve the right texture.
2. Is this recipe keto-friendly?
   Absolutely. Sautéed zucchini with mushrooms and onions is low in carbs and perfect for keto and low-carb diets.
3. Can I make this dish ahead of time?
   You can prep the vegetables ahead, but for the best flavor and texture, cook the zucchini just before serving.
4. Can I use a different type of oil?
   Yes, avocado oil, coconut oil, or sunflower oil can be used instead of olive oil without affecting the flavor.
5. How can I make this dish vegan?
   Replace the butter with a plant-based alternative, like vegan margarine or extra olive oil, to make it fully vegan.
6. Can I add protein to make it a main dish?
   Yes, grilled chicken, shrimp, or tofu can be added to turn this side dish into a complete meal.
7. How spicy is this recipe?
   The red pepper flakes add a mild heat that can be adjusted according to your preference. Omit for no spice or increase for a kick.
8. Can I roast the zucchini instead of sautéing?
   Yes, roasting is possible, but sautéing keeps the cooking time short and the zucchini tender yet slightly crisp.
9. What herbs work best with sautéed zucchini?
   Italian seasoning works perfectly, but fresh or dried basil, thyme, rosemary, or oregano are excellent alternatives.
10. Can I store leftovers?
    Yes, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture and flavor.

This sautéed zucchini recipe is quick, healthy, and full of flavor, making it an essential addition to any weeknight dinner or meal prep plan.

Print