Meet the ultimate zucchini side dish. It features caramelized zucchini and red onion with toasted sliced almonds, seasoned with fresh garlic and a squeeze of lemon juice. The flavors are bold, the dish is vibrant, and I’m going to make this sautéed zucchini all summer long.
I don’t always like cooked zucchini, but I love this recipe. Zucchini can be squeaky or mushy, and I often avoid it on restaurant menus for those reasons. Not this recipe! The zucchini is perfectly browned and tender throughout.
The flavors in this recipe remind me of green beans amandine, if you’re familiar—another one of my favorite veggie side dishes. Our friend Erika introduced us to this concept last summer in St. Louis. It paired beautifully with pasta and grilled options on their back porch. I asked her for the recipe afterward, and I’m excited to share it with you today.
How to Cook Zucchini
This is easily the best zucchini I’ve ever had, thanks to the cooking method and simple flavorings. Properly cooked stovetop zucchini is better than roasted zucchini, which tends to turn to mush on the inside by the time the outside has browned.
At the recipe’s core, you’ll find my perfected method of cooking zucchini. I’ve summarized it here, in case you’d like to simplify the recipe. You’ll find my fully seasoned recipe at the bottom of the post.
Basic Sautéed Zucchini
- Start by slicing two small-to-medium zucchinis in half lengthwise, discarding the ends. Cut them into 1/2-inch wide half-moon shapes.
- In a large, 12-inch skillet (I like to use cast iron or stainless steel), warm 1 tablespoon olive oil over medium heat until it’s shimmering.
- Use a spatula, large spoon or tongs to transfer the zucchini into the pan, then arrange them in an even layer. Season with 1/4 teaspoon fine salt.
- Cook for 5 to 7 minutes until the zucchini is lightly browned. Stir and purposefully turn over the zucchini after 2 minutes, then repeat every 1 minute after that.
- Remove the skillet from the heat. Now you can stir in a clove or two of minced garlic or a tablespoon of lemon juice, if you’d like. Let the zucchini cool for 5 minutes, then season with salt and pepper to taste, and serve.
Zucchini Tips
Here are a few reasons why this recipe works.
Thicker pieces work better. With 1/2-inch wide chunks, the zucchini has a chance to brown on the outside and cook through on the inside, without falling apart. This also creates just enough surface area for the pieces to rest against the pan—cutting them thinner would make a bigger pile that wouldn’t have the same opportunity.
No need to salt the zucchini to release excess moisture. Our friend’s original recipe started this way, as many sautéed zucchini recipes do, but my zucchini turned out too salty despite rinsing it off. After testing it both ways, I can report that it’s easier and tastes better to cook the zucchini as-is. I’m pleased to see that The Kitchn agrees with me.
Toast the nuts first, if you’re using them. That way, you can return the same pan to the stove to cook the zucchini. As a bonus, the pan will be nicely preheated.
Avoid overcrowding the pan. You need about one pound of zucchini to make this recipe, which will fill a 12-inch pan once cut. If the pieces are too crowded, they’ll steam each other rather than turning nicely brown.
Watch out for oil splatters when you add the zucchini. Zucchini contains a lot of moisture, so use a spatula, big spoon or tongs to avoid pops of oil on your arms. I learned this the hard way!
Stir just every minute or two. The zucchini needs a chance to brown, and stirring too frequently impedes the process. Start by cooking the zucchini for two minutes, then stir every minute thereafter. I had to purposefully turn the zucchini to get both sides.
Zucchini Serving Suggestions
This zucchini is the perfect summertime side dish. It’s light and flavorful, and cooks in just 10 minutes, so it won’t overheat the kitchen.
The flavors play well with other summer produce, like tomatoes, corn and basil, and complement fresh Mediterranean-style menu items. It reheats well, too, so I’ve enjoyed it for several days afterward.
Here are a few suggestions to build out your meal:
Please let me know how your zucchini turns out in the comments! I love hearing from you, and I hope this becomes your new preferred cooking method as well.
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Sauteed Zucchini
This simple sautéed zucchini recipe is the best! It features tender, caramelized zucchini cooked with thinly sliced red onion, toasted almonds, lemon and garlic. Recipe yields 4 medium or 6 small side servings, and leftovers reheat well for future dinners.
- Toast the sliced almonds over medium-low heat in a large skillet for about 2 to 4 minutes, stirring often. Pour them onto a plate to cool, then return the skillet to the stovetop.
- Over medium heat, add the olive oil, then use a spatula or big spoon to scoot the zucchini into the pan (beware oil splatters), arranging them in an even layer. Sprinkle the red onion on top, followed by ¼ teaspoon salt, a pinch of red pepper flakes (if using), and a few grinds of pepper.
- Cook for 5 to 7 minutes, stirring and turning the zucchini over after 2 minutes, then every 1 minute after that. Cook until the zucchini is lightly browned, and the onions are soft but not burnt. The zucchini will continue to soften as it cools.
- Remove the skillet from the heat, then add the garlic and toasted almonds. Cook for about 30 seconds over the residual heat, stirring constantly to prevent the garlic from burning. Stir in 1 tablespoon lemon juice, then let it cool for at least 5 minutes.
- Taste, and add up to 1 more tablespoon lemon juice if it’s not nicely zingy. Add salt and pepper (I typically add a pinch or two of salt), to taste, then serve warm. Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
Notes
Change it up: Try roughly chopped roasted pistachios in place of the almonds, or a yellow or white onion instead of red.
Make it nut free: Omit the sliced almonds, or replace them with pine nuts (which are technically seeds), if they work for you.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.