This delicious sauteed zucchini side dish is versatile and takes just a few minutes to cook. It’s easy to prepare, even on busy weeknights. Pair it with meats, cheese, eggs, pasta or potatoes.

A bird's view of an ivory plate with sliced fig, cooked chicken and red pepper and diced cooked zucchini.

WHY SAUTEED ZUCCHINI SIDE DISH?

This simple dish can be seasoned with various spices and herbs.
It takes only a few minutes to prepare.
It is light and refreshing, especially in the heat of the summer or when you are looking for something lighter to serve alongside grilled meats or fish.

ZUCCHINI

In this recipe, I use light green zucchini “Magda.” As you can see, I use medium-size zucchini. When using large zucchini, the seeds may be too big; remove the seeds for the best results.

This easy-to-make sauteed zucchini dish starts with sauteed onion and garlic. Instead of diced onion, I use sliced onion and a good dose of chopped garlic.

Gray skillet with sliced onions and diced garlic.

To season zucchini, I use ground pepper and salt. Sautee zucchini for a couple of minutes. Cook the zucchini until it becomes soft but still somewhat crunchy; you don’t want it to get mushy.

NUTMEG AND DILL

Nutmeg and dill make this quick vegetable side dish. “Magda” zucchini is naturally nutty, and adding freshly grated nutmeg enhances the flavor.

I use nutmeg and chopped dill, which I get at the farmer’s market. But, since I don’t always have fresh dill, I often use frozen dill. Dill is a lightly aromatic and refreshing herb with a hint of sweetness and citrus notes. It makes this zucchini dish even more pleasant without overpowering it. I hope you’ll give it a try.

Hand holding a whole nutmeg and small container with chopped dill.

Gray skillet with cubed zucchini and onions.

SUCCESS TIPS

Use medium-size firm zucchinis.
No need to peel the skin. Wash the zucchini well and remove blemishes.
Sautee diced zucchini until it gets soft, but don’t let it get mushy.
Don’t have dill? You can use parsley, lemon zest, cilantro, rosemary, or basil.
How to make the dish creamer? Use parmesan cheese or a splash of whipping cream.
Need a crunch? Add chopped nuts (pine nuts, walnuts) for extra crunch and —dry cranberries for sweetness and chewiness.
How long does it keep for? It keeps well in the fridge for 2-3 days. Reheat before serving, though it’s refreshing cold, too.
Serve it with meats, over pasta, poached eggs, potatoes, or on toast.

TRY THESE VEGETABLE RECIPES

Honey Balsamic Glazed Carrots
Tomato Soup (great for canning, too)
Stuffed Peppers
Salt and Chilli Edamame Recipe via Feast Glorious Feast
Light Cauliflower Cheese Souffle

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Sauteed Zucchini Recipe

This recipe makes about 3 cups of quick, easy and delicious sauteed zucchini side dish.

Serving size 3/4 cup.

Course Appetizer, Side Dish, Snack

Cuisine Slovak

Keyword zucchini side dish

Prep Time 5

Cook Time 10

Servings 4 servings

Author Hani

Ingredients

3 medium size zucchinis preferably light green variety “magda”
1 large onion, thinly sliced
2 garlic cloves, diced
2 teaspoons Olive Oil
¼ tsp freshly grated nutmeg
1 ½ tbsp chopped dill
Salt and black pepper to taste

Instructions

Wash 3 medium-size zucchini and slice them to about 1/4 inch cubes or slices.
Heat two teaspoons of Olive Oil in the skillet, add sliced onion (large onion). Sautte onion for 5-8 minutes, until translucent and lightly caramelized, add diced garlic, cook for 1 minute. Add chopped or sliced zucchini. Season it with black pepper and salt, to taste.
Cook on medium-high heat until zucchini starts to soften. Cook for about 5 minutes, until soft but still holding its shape, about 5 minutes.
Season with freshly grated ¼ teaspoon nutmeg and 1½ tablespoons of finely chopped dill.

Notes

What should I serve a zucchini dish with? Enjoy with a poached egg, meat, potatoes, rice, quinoa, or pasta with tomato sauce.
How long does it keep? It keeps well in the fridge for 2-3 days.