Meet the ultimate zucchini side dish. It features caramelized zucchini and red onion with toasted sliced almonds, seasoned with fresh garlic and a squeeze of lemon juice. The flavors are bold, the dish is vibrant, and I’m going to make this sautéed zucchini all summer long.

I don’t always like cooked zucchini, but I love this recipe. Zucchini can be squeaky or mushy, and I often avoid it on restaurant menus for those reasons. Not this recipe! The zucchini is perfectly browned and tender throughout.

The flavors in this recipe remind me of green beans amandine, if you’re familiar—another one of my favorite veggie side dishes. Our friend Erika introduced us to this concept last summer in St. Louis. It paired beautifully with pasta and grilled options on their back porch. I asked her for the recipe afterward, and I’m excited to share it with you today.

How to Cook Zucchini

This is easily the best zucchini I’ve ever had, thanks to the cooking method and simple flavorings. Properly cooked stovetop zucchini is better than roasted zucchini, which tends to turn to mush on the inside by the time the outside has browned.

At the recipe’s core, you’ll find my perfected method of cooking zucchini. I’ve summarized it here, in case you’d like to simplify the recipe. You’ll find my fully seasoned recipe at the bottom of the post.

Basic Sautéed Zucchini

1. Start by slicing two small-to-medium zucchinis in half lengthwise, discarding the ends. Cut them into 1/2-inch wide half-moon shapes.
2. In a large, 12-inch skillet (I like to use cast iron or stainless steel), warm 1 tablespoon olive oil over medium heat until it’s shimmering.
3. Use a spatula, large spoon or tongs to transfer the zucchini into the pan, then arrange them in an even layer. Season with 1/4 teaspoon fine salt.
4. Cook for 5 to 7 minutes until the zucchini is lightly browned. Stir and purposefully turn over the zucchini after 2 minutes, then repeat every 1 minute after that.
5. Remove the skillet from the heat. Now you can stir in a clove or two of minced garlic or a tablespoon of lemon juice, if you’d like. Let the zucchini cool for 5 minutes, then season with salt and pepper to taste, and serve.  

Zucchini Tips

Here are a few reasons why this recipe works.

Thicker pieces work better. With 1/2-inch wide chunks, the zucchini has a chance to brown on the outside and cook through on the inside, without falling apart. This also creates just enough surface area for the pieces to rest against the pan—cutting them thinner would make a bigger pile that wouldn’t have the same opportunity.

No need to salt the zucchini to release excess moisture. Our friend’s original recipe started this way, as many sautéed zucchini recipes do, but my zucchini turned out too salty despite rinsing it off. After testing it both ways, I can report that it’s easier and tastes better to cook the zucchini as-is. I’m pleased to see that The Kitchn agrees with me.

Toast the nuts first, if you’re using them. That way, you can return the same pan to the stove to cook the zucchini. As a bonus, the pan will be nicely preheated.

Avoid overcrowding the pan. You need about one pound of zucchini to make this recipe, which will fill a 12-inch pan once cut. If the pieces are too crowded, they’ll steam each other rather than turning nicely brown.

Watch out for oil splatters when you add the zucchini. Zucchini contains a lot of moisture, so use a spatula, big spoon or tongs to avoid pops of oil on your arms. I learned this the hard way!

Stir just every minute or two. The zucchini needs a chance to brown, and stirring too frequently impedes the process. Start by cooking the zucchini for two minutes, then stir every minute thereafter. I had to purposefully turn the zucchini to get both sides.

Zucchini Serving Suggestions

This zucchini is the perfect summertime side dish. It’s light and flavorful, and cooks in just 10 minutes, so it won’t overheat the kitchen.

The flavors play well with other summer produce, like tomatoes, corn and basil, and complement fresh Mediterranean-style menu items. It reheats well, too, so I’ve enjoyed it for several days afterward.

Here are a few suggestions to build out your meal:

• Start with Burrata with Tomatoes & Basil or Kalamata White Bean Dip
• Serve it with a simple main dish, like Pesto Pizza or Tomato & Chickpea Pasta with Goat Cheese
• Finish your meal with an easy fruit dessert, like Clafoutis

Please let me know how your zucchini turns out in the comments! I love hearing from you, and I hope this becomes your new preferred cooking method as well.

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