This primer on How To Make Sautéed Zucchini will add a healthy and delicious new side dish to your dinner rotation!
There’s an old saying that goes like this: If you give someone a fish, they’ll eat for a day; if you teach someone how to fish, they’ll eat for a lifetime… or something like that. I’m paraphrasing, but you get the idea. I feel the same way about learning how to cook, and I think everybody should know how to cook the basics.
Making a simple vegetable side dish is definitely one of the basics, and one of the easiest sides to make is sautéed summer squash. Whether it’s yellow crookneck, pattypan, or zucchini, summer squash cooks up fast, and it’s always delicious when it’s done fresh. You can use a pan of summer squash as a testing ground for new seasoning blends or season it as simply as salt and pepper. Either way, you’ll be surprised at how tasty it is.
This recipe is a basic primer on how to sauté zucchini with onions to make a nice little fresh side dish. We use lemon juice, salt, pepper, and fresh thyme to flavor our version, and I’m quite partial to it. The resulting side dish is zesty and infused with fresh herb flavors, making it the perfect bite to go alongside summery main dishes and light plates. You’ll love the flavor and also how quickly you’ll be finished cooking!
All the ways you can dress up your zucchini
Zucchini has flavor, sure, but it’s a neutral one that pairs well with lots of other flavors. I grow zucchini in the summer, and there are weeks when I cook at least one zucchini every day and sometimes three. Just believe me when I say that I have tried just about everything on top of zucchini. Here are some of my favorite things to add to a pan of zucchini and onions.
- Rosemary: It’s my favorite herb, and there is nothing like a plate of sautéed zucchini flavored with rosemary and thyme. Put a fresh sprig of rosemary in the olive oil with the onions, and leave it whole so you can pull it out before serving.
- Feta: Top your finished side dish with a bit of crumbled feta cheese for a salty and funky kick. If you add grilled chicken to this, you might create an entire meal in one pan.
- Tamari or soy sauce: Instead of salt, use a splash of tamari or soy sauce at the end of the cooking process. Take it a step further and cook the veggies in olive oil with a teaspoon of sesame oil added. If you add green onions as a garnish, you’ll have a wonderful Japanese-inspired vegetable side.
How do I store leftovers?
Let the zucchini and onions cool completely, then transfer them to an airtight container. It’s important that it is airtight to maintain the zucchini’s freshness and keep the odors of other foods in your fridge from seeping in. It should keep in the fridge for up to 4 days. You can also freeze leftover zucchini for up to 3 months in a freezer-safe container or bag. Let it thaw in the fridge overnight before reheating. Warm it in the microwave or in a pan on the stove.
Serving suggestions
Serve this fresh zucchini side with light summer fare, such as Juicy Grilled Chicken Breast, Poached Fish, or Grilled Pork Tenderloin. You can also keep it veggie-forward by serving it alongside Vegan Stuffed Mushrooms or by adding it to a delicious Vegetarian Omelet. Personally, I love this zucchini on top of a bowl of fresh brown rice with some Crispy Baked Tofu on top.
Recipe
Ingredients
- ½ onion
- 2 medium zucchini
- 2 tablespoons olive oil
- ½ lemon
- Salt and pepper to taste
- Fresh thyme leaves
Instructions
- Use a sharp knife to thinly slice the onion and cut the zucchini into wheels.
- Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté until translucent, about 3 minutes.
- Add the zucchini wheels to the pan, and sauté for 5 to 8 minutes, or until the zucchini is slightly browned and the onion is soft. Stir frequently to ensure even cooking.
- Season with salt and pepper, a squeeze of lemon, and fresh thyme leaves. Stir to incorporate, then serve.
Leave a Comment