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Easy Sautéed Zucchini

Course Vegetables
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 to 8 people

Ingredients

  • 6 medium zucchini (7-inches long, 2 1/2 pounds or 1.10 kg total)
  • 4 tbs olive oil
  • 1/2 tbs salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 2 tbs dill fresh, chopped
  • lemon zest from one lemon

Instructions

  • Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using a mandolin, food processor, or your very best knife skills.
  • Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula.
  • Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl.
  • Cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. Return all the zucchini to the pan.
  • Season the zucchini: Sprinkle the hot zucchini with the dill and lemon zest, and toss well. Taste for seasoning and add more salt and pepper, if you like.
  • Serve hot or warm.

Notes

Easy Sautéed Zucchini

This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients, 15 minutes, and it's ready. Great on its own, or serve with grilled chicken or fish.
A cast iron skillet with zucchini squash topped with dill.
TIPS FOR THE BEST ZUCCHINI
  • Use a large skillet: Not only does this let you fit more zucchini in the pan, but it means more pieces get contact time with the hot skillet. Contact time means browned golden bits!
  • Cook in batches: This way you don't crowd the pan and your zucchini sears instead of steams.
  • Don't stir for the first few minutes: This lets the zucchini on the bottom become nicely browned.
  • Cook until crisp-tender: Try a round or two of zucchini as it cooks. It's ready when tender all the way through and no longer crunchy, but still with a bit of bite.
WAYS TO ADAPT THIS RECIPE
  • Skip the dill and try another fresh herb instead, like basil, mint, chives, or thyme
  • Toss the warm zucchini with grated Parmesan
  • Toss with crumbled feta or goat cheese before serving
  • Sauté some garlic in the olive oil as it warms
  • Toss with slivered almonds or pine nuts
  • Mix the zucchini with some summer squash
  • Try this recipe with zucchini ribbons instead of coins!