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Zucchini Cheddar Saute

Total Time

Prep/Total Time: 25 min.


4 servings

When zucchini in your garden ripens all at once, try my sauté method and sprinkle with cheese and toppings. We sometimes add other quick-cooking veggies. —Margaret Drye, Plainfield, New Hampshire
Zucchini Cheddar Saute Recipe photo by Taste of Home


  • 3 tablespoons butter
  • 3/4 cup chopped onion
  • 1-1/2 teaspoons dried basil
  • 4 cups coarsely shredded zucchini
  • 1 large garlic clove, minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 2 medium tomatoes, cut into 3/4-inch pieces
  • 3 tablespoons sliced ripe olives


  1. In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir until onion is tender, 4-5 minutes. Add zucchini and garlic; cook and stir over medium-high heat just until zucchini is tender, 2-3 minutes. Stir in salt and pepper.
  2. Top with cheese, tomatoes and olives. Cook, covered, on low until cheese is melted, about 1 minute.

Nutrition Facts

3/4 cup: 244 calories, 19g fat (12g saturated fat), 53mg cholesterol, 747mg sodium, 10g carbohydrate (6g sugars, 3g fiber), 10g protein.

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  • sgronholz
    Aug 2, 2015

    What an outstanding recipe! I made a small batch for the two of us and wished I would've made more. We really enjoyed it and I'll definitely be making this tasty dish again!

  • delowenstein
    Jun 1, 2015

    I didn't have zucchini available! I used cooked spinach which had been left over! I used 3 Tbsp. canola oil in place of the butter. I also omitted the cheese! I used 1 to 1-1/2 tsp. Italian seasoning, crushed. There was 1/2 to 1 medium tomato available, so I just diced it and added it to the vegetable mixture! I also omitted the olives. The next time there is zucchini available, I can prepare it with the actual zucchini. I found this to be an interesting dish! Thank you for sharing this recipe with Taste of Home! delowenstein

  • leeart
    May 26, 2015

    This is a tasty side dish, however next time I will add some corn or peas to the mix. I didn't have fresh tomatoes so tried canned diced tomatoes. I think the fresh would be a good deal better. When the zucchini begins to ripen this summer, this will be a good go to recipe .

  • ahmom
    May 21, 2015

    Very good!I forgot the olives but it was good without it.