Simple Sautéed Zucchini

Simple Sautéed Zucchini Recipe

I saw a table at the market the other night groaning under the weight of a mountain of summer squash. Squash that looked like it wanted to avalanche its way into my basket. I took pity, grabbed a bunch, and made my way home. I ended up using a couple in a favorite nothing-to-it sautéed zucchini recipe. It's pictured here served over a simple plate of spaghetti. Simple Sauteed Zucchini Recipe
The sautéed zucchini? It's a single-skillet kind of thing. Coins of zucchini are browned in a pan, but what makes it special is the toasted golden slivers of garlic combined with lots of fresh dill. Throw in a sprinkling of almonds for crunch, and you're all good. Prep takes five minutes, if that, and you can treat this as a side dish, or use it as a component of something else...Simple Sauteed Zucchini Recipe

Variations

I often cook up a pan of the zucchini like this, and then use it to top off a frittata. Or toss it with a platter of pasta. Over farro with some harissa-spiked vinaigrette? Not bad. Baked as a hand-pie in a simple pastry with a smudge of goat cheese? Even better. Anyhow, it's really adaptable. And for those of you who don't use much dill in your cooking...let me just say, dill is under-rated and under-utilized. The more I cook with it, the more I love it - fingers crossed you like this spin as much as I do. 

Simple Sauteed Zucchini Recipe

Different Types of Zucchini

You can sauté just about any kind of zucchini! Or a blend of zucchini / summer squash, as pictured here. A pro tip - attempt to slice it all the same 1/4-inch thickness. As far as shape goes - you can slice full coins, or half coins. You can slice zucchini straight across, or angle it, and slice on a bias. Feel free to experiment!

Simple Sauteed Zucchini Recipe

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Simple Sautéed Zucchini

3.96 from 22 votes

I hate to say this, but if you want to do a larger amount, double the recipe, but divide and cook the zucchini in two pans. If you crowd the squash too much, it steams rather than browns, and loses too much structure, which isn't what you're after.

Ingredients
  • 2 tablespoons extra virgin olive oil
  • 5 medium garlic cloves, thinly sliced
  • 3 medium shallots or new red onions, thinly sliced
  • fine grain sea salt
  • 2 medium zucchini, sliced into 1/4-inch thick coins
  • a good handful of dill and/or scallions, chopped
  • 1/4 cup Marcona almonds or toasted almond slices
Instructions
  1. In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. 

  2. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

Serves
4
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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Recipe Rating

Comments

Looks fantastic! I love the frittata idea. And I'm with you on the dill thing, it is horribly under-rated

Anonymous

I don't cook with a lot of dill, I wonder if it's easy to grow in Texas.... It's one of those herbs I just don't have on hand unless a recipe specifically calls for it.

Home with Mandy

I have just eaten and this has still made my mouth water!

Sally

When it's summer--that means LOTS of zucchini and lots of experimenting! There never seems to be too many recipes--either for main meals or desserts for this veggie. The almonds are a great idea--love adding all kinds of nuts to other recipes but this is a new twist. Thanks Heidi!

Kristin

This looks delicious! My roommate and I jsut made Zucchini Parm last night with fresh picked zucchini from her grandmother's garden. We have plenty more zucchini left so we'll have to try this!

Pooja

Thanks for another creative, easy, and super tasty recipe! Tried it tonight, over penne topped with feta, and loved it. This will be a summertime staple.

Christine

Beautiful pictures! I'd love to try this.

Caitlin @ Amuse-bouche

I love zucchini. This sounds like a great recipe to try.

The Food Hunter

Ooh, dill in cooked veggies just brightens a hot dish into a summer one. Thanks for the reminder, as I am still swooning over your carrot dill and bean dish. And thanks for the links! Chocolate covered walnuts! I am so into that!

Amanda at Enchanted Fig

When I saw this recipe, I knew I had to make it -- my local market is bursting with zucchini and has been selling young red shallots (maybe they turn into red onions?) for the past few weeks. The dill is fabulous. Definitely underrated! I also like how the almonds don't toast but get soft. Thanks for the great recipe.

Jeannette

You always have great zucchini recipes. Zucchini, courgette, yellow squash, love it all. So versatile, in savory or sweet. I've made raw pasta out of zucchini shredded it for omelets, and paired it with chocolate. Yum. And a smudge of goat cheese? Yes, please!

ali&evan

I am growing to love dill more and more as well. I am actually growing dill for the first time, and it is ready for harvesting. Happy to have this inspiration to put it to good use.

Sarah S.

I love zucchini; great recipe, Heidi!

The Healthy Apple

Love to eat Zuchini fried ... raw.... in a slaw .. or bread. Love that green wonder ! Sara

sara

This sounds delicious! And I always wind up with too much zucc. The single layer tip is a good one! Thanks.

the French

Thank you!! I am making dinner for my dad's 60th birthday party tomorrow, and I decided to make a sauteed summer squash recipe, but I was not positive how I was going to do it. The universe is absolutely amazing. Thank you for your continuously inspiring posts!

Rebecca

Sometimes the simplest recipes are best! I've never thought to keep them in a single layer but I bet that really helps.

Michelle @ Find Your Balance

I am just learning to love zucchini - I hated it as a kid and was forced to eat it all summer long, when my grandmother had too much in her garden to put up with childish pickiness (not that she would have anyway). I started with zucchini bread, moved on to my husband's sautéed zucchini with hot pepper, onions, garlic, and pasta, and now I'm trying to branch out to things that, you know, taste like zucchini. I am currently fridge-busting and will be making your buttermilk squash soup tonight, I think, but this dish looks delicious, too. I can really see it layered with phyllo dough and feta and baked until crispy...

margie

Looks simply delicious and versatile! Thank you for the different options for serving!

madge @ vegetariancasserolequeen

Dill is my favorite herb! I have been making grilled/sautéed zucchini all summer and I cannot believe I never thought to add dill. Thanks for the wake-up call. Also I am now obsessed with teux-deux.

Elizabeth

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