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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.
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 go-to side dishes – simple, garlicky, lemony, and done in about 10 minutes. The zucchini gets lightly caramelised in a hot pan, turning sweet and golden brown on the outside while staying tender inside.
I like mine on the softer side (more flavor!) but if you’re into that barely-cooked, crisp-tender vibe, it totally works too. A little lemon zest brightens it up, the garlic adds that savory oomph, and it’s seasoned just enough to let the zucchini shine.
Bonus: it’s gluten-free, vegan, paleo, Whole30, and low-carb. One serving is around 55-60 calories depending on your olive oil pour game.
👩🍳 You might also like my garlicky zucchini noodles, this easy raw zucchini salad, or this lemon zucchini pasta, try this zucchini crust pizza for breakfast or brunch, and make sure to explore these zucchini side dishes, summer squash and zucchini recipes, and even more summer side dishes here.
What You’ll Need
Here is what you’ll need for this sautéed zucchini recipe. Find the full measurements in the recipe card below.
- Zucchini – Use fresh, firm zucchini. Slice into half moons (not too thin!) for the best texture.
- Olive oil – Helps with browning and adds flavour. You could use avocado oil, too.
- Garlic – Fresh garlic makes all the difference here. Garlic powder won’t quite cut it.
- Lemon zest & juice – Adds brightness and a little zing. If you love lemon, go wild with the zest.
- Salt & pepper – Season to taste! Don’t be shy – zucchini needs it.
How To Make Sautéed Zucchini
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make sautéed zucchini.
- Slice zucchini into ½ cm-thick half-moons.
- Heat olive oil in a large skillet over high heat.
- Add zucchini and sauté for 2–3 minutes, flipping every 30 seconds.
- Make a well in the centre, add garlic and lemon zest, drizzle a bit more olive oil.
- Season with salt and pepper. Cook 1–2 more minutes until golden and fragrant.
- Finish with a little lemon juice. Done!
Watch The Video
Recipe Tips
- 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.
Serving Suggestions
This little green number is so versatile. I serve it with my pan-fried boneless, skinless chicken thighs or grilled chicken tenders, baked salmon fillets, garlic butter steak bites, or even toss it into a rice bowl. Leftovers are great with scrambled eggs, on toast, or with pasta. Speaking of, try my lemon zucchini pasta here.
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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: 22mg | Calcium: 23mg | Iron: 0.5mg