This sautéed zucchini recipe is a simple, flavorful weeknight side dish! Easy to make in 15 minutes, it's seasoned to perfection with garlic and lemon.Jeanine Donofrio Phoebe MoorePublished Jun 3, 2026 Jump to recipe This sautéed zucchini recipe is on repeat in my kitchen every summer.Ready in 15 minutes, it’s such an easy side dish.

The zucchini cooks on the stovetop with olive oil or butter, garlic, salt, and pepper.When it’s tender and browned, I season it with a squeeze of lemon for brightness, then add garnishes like red pepper flakes, parsley, and/or Parmesan for savory depth.Out of the many, many zucchini recipes I’ve shared over the years, this simple sautéed zucchini is one I make most often.It’s so quick and so flavorful, with delicious caramelization from the hot skillet.

I’ve eaten half the batch straight from the pan on more occasions than I’d like to admit (oops!), but I also love it alongside summer pastas, egg dishes, and anything off the grill.I hope it becomes one of your go-to summer side dishes too.Sautéed Zucchini IngredientsHere’s what you’ll need to make this sautéed zucchini recipe: Zucchini, of course! Small to medium summer squash are best here, as they tend to have firmer flesh and smaller seeds than larger zucchini do.

Look for ones that are firm and smooth.Avoid wrinkled skin or soft spots.Olive oil or unsalted butter – It adds rich flavor and helps the zucchini brown as it cooks.

Choose one or the other, o

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