If you’re into simple, easy-to-make sides that pair well with any main dish, you’ll love this quick and garlicky Steamed Zucchini.
As the keeper of an annual vegetable garden, I’m no stranger to swimming in a pile of ripe zucchini. My summer months are tinted green with odd recipes like zucchini bread and fried zucchini fritters, and I become the eager “zucchini fairy” in my friends group. Sometimes, I find myself checking my plants twice a day to make sure I haven’t missed any overripe zucchini, as they get a strange texture if they’re left on the plant too long.
All that is to say, I cook a lot of zucchini, so I’m qualified to give you any and all zucchini recipes for your next rendezvous with this marvelous veggie, regardless of whether you grew it yourself or bought it. (Or, perhaps I gave it to you. Either way.) But today, we’re going back to the basics, because a fresh zucchini honestly does not need much help to be delicious!
This steamed zucchini recipe is perfect in a few ways: it’s easy and fast, it’s healthy, and best of all, it’s loaded with garlic. All you need for equipment is a pot and a steamer basket, and all it takes for perfect seasoning is salt, pepper, all that garlic, and a drizzle of olive oil. This healthy side dish will have you satisfied without much effort at all, and it goes with everything, so it’s perfect for meal prepping!
Add herbs and spices for more pizazz
Are you not quite salivating at the thought of just garlic, salt, and pepper adorning your fresh zucchini? Do your taste buds need something more? Don’t worry, I got you.
Steamed zucchini is excellent with lots of different herbs and seasoning blends. Try sprinkling some oregano, rosemary, or thyme (or a combination) on your zucchini before steaming. You can also add lots of flavor and some heat with smoked paprika, crushed red pepper, or cayenne pepper. Personally, I love a bit of Cajun seasoning blend, lemon pepper blend or lemon zest, or even za’atar (sumac-based) seasoning blends on my steamed zucchini. Just be sure to cut down on the salt if you use a salty seasoning blend!
How do I store leftovers?
Store leftover steamed zucchini in an airtight container and refrigerate for up to 4 days. I don’t recommend freezing the zucchini, because it will make the texture turn mushy upon thawing.
I love to chop up leftover steamed zucchini to use as a quick add-in for different side dishes throughout the week, such as vegetable rice pilaf and stuffed bell peppers, or even to throw into homemade pasta sauce.
Serving suggestions
Steamed zucchini makes for a great all-purpose side because its simple flavors won’t clash with most main dishes. Pair steamed zucchini with a tasty, light protein, such as Pan-Seared Chicken Breast or these easy Sautéed Shrimp. It goes just as well with something more decadent, like Steak And Potatoes. I personally love to mix it in with a light Angel Hair Pasta, or use it as a bed for grilled fish, like this Grilled Tilapia.
Recipe
Ingredients
- 4 medium zucchini
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Trim ends from zucchini. Cut each zucchini in half, then cut each half lengthwise into quarters.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add zucchini to the steamer insert; cover and steam until tender, about 5-7 minutes.
- Transfer zucchini to a large bowl. Add minced garlic and drizzle with olive oil. Toss until zucchini is evenly coated. Season with salt and pepper to taste.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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