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Sauteed Zucchini

Name: Sauteed Zucchini
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 2 tablespoons canola oil; 1 teaspoon minced garlic; 4 medium zucchini, sliced; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/8 teaspoon pepper

10 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

4 servings

Updated: Dec. 06, 2022

I've found that this flavorful sauteed zucchini complements almost any main course, from chicken to fish. If you like, use half yellow summer squash for a colorful variation on classic zucchini recipes. —Teresa Kraus, Cortez, Colorado

Sauteed Zucchini Recipe photo by Taste of Home

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Ingredients

2 tablespoons canola oil
1 teaspoon minced garlic
4 medium zucchini, sliced
1 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

In a large skillet heat oil over medium heat; add garlic. Cook and stir 1 minute. Add zucchini, oregano, salt and pepper. Cook and stir until zucchini is crisp-tender, 4-6 minutes.

Sauteed Zucchini Tips

How can you keep sauteed zucchini from getting soggy?

Like most skillet side dish recipes, cooking veggies until just crisp-tender is the best way to keep them from getting soggy, including zucchini. If the zucchini is overcooked, it will get soft.

What else can you add to sauteed zucchini?

This sauteed zucchini recipe calls for oregano and garlic, but the options are endless when it comes to seasoning zucchini. Try dried thyme and lemon zest, dill and onion or cumin and cayenne pepper. Follow our guide to cooking with fresh herbs to find a new combination. When your favorite herbs are in season, you'll start creating 5-star zucchini recipes in no time!

How long will leftover sauteed zucchini last?

Store leftover sauteed zucchini in an airtight container in the refrigerator for 2 to 3 days.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 cup: 97 calories, 8g fat (1g saturated fat), 0 cholesterol, 311mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1.500 fat, 1 vegetable.