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When zucchini takes over the garden (or the grocery aisle), this is how you put it to good use. Sautéed until golden, tossed with garlic and herbs, and finished with a splash of lemon. Zucchini with herbs and lemon is the kind of side that disappears before anything else hits the plate.

Hand squeezing lemon over sauteed zucchini slices in white dish.
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Here’s Why This Sauteed Zucchini Recipe Works

Quick and full of flavor: This easy zucchini side dish is done in under 10 minutes, with a golden sear and plenty of flavor to go around.

Use the right herbs: Toss in fresh basil, thyme, or parsley off heat to keep them bright and fragrant. These are some of the best herbs for zucchini.

Use what’s on hand: Olive oil, coconut, or canola, any pantry oil works for this quick zucchini sauté.

Zero prep drama: No peeling required. Just slice the zucchini, toss it in the skillet, and cook until golden brown. An easy way to use zucchini.

If you need some more ideas for using up your zucchini, try making zucchini fritters or zucchini garlic soup.

Five fresh zucchinis with thyme and rosemary on a white background.

Recipe Tips

Pick smaller zucchini: They’re firmer, sweeter, and perfect for a quick zucchini sauté. Plus, fewer seeds means better texture.

Keep the peel on: The skin helps zucchini hold its shape while cooking and adds a bit of extra goodness. No need to reach for the peeler.

Add herbs at the end: Fresh garden herbs like basil or parsley shine brightest when tossed in after cooking. It keeps this zucchini side dish flavorful and aromatic.

Using dried herbs? Change the timing: Let dried thyme or oregano bloom in the pan by adding them at the start of your sauté.

Don’t overcrowd the skillet: Give those zucchini slices room to brown. A crowded pan traps steam and turns your crisp-tender dream into soggy squash.

If you have a sweet tooth, try zucchini in our brown sugar zucchini bread or our Kamut zucchini muffins. 

Chopped zucchini sautéing in black skillet, stirred with white spatula.

FAQ

What herbs go well with zucchini?

Zucchini plays well with all kinds of herbs, whether you’ve got fresh sprigs or a dusty jar from the back of the spice rack. Some of the best pairings include:

Fresh or dried: thyme, oregano, rosemary, marjoram, basil, parsley, chives, and dill.
Blends: Italian seasoning, herbes de Provence, Greek or Tuscan blends, za’atar, lemon pepper, Cajun seasoning, or even everything bagel seasoning.
For a little heat: red pepper flakes or savory.

A good rule of thumb: dried herbs should go in early so they have time to bloom in the heat, while fresh herbs are best added at the end to keep their flavor sharp and bright.

How do I keep zucchini from turning mushy?

The key is high heat and enough space in the pan. Don’t overcrowd the skillet. Zucchini needs room to sear. Smaller pieces cook faster, and cooking them just until golden (not limp) keeps the texture crisp-tender.

Charred sauteed zucchini slices in white bowl on black trivet.

When You’ve Got Zucchini, Make This

This zucchini with herbs is fast, fresh, and straight-up practical. It’s the kind of side that lets simple ingredients do the talking, and they’re all saying, “make this again.”

Got more summer produce to use up? My corn succotash and sautéed beet greens are just as quick and no-fuss

Pin this now to find it later!

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Bowl of grilled zucchini with spoon, lemon, and fresh herbs nearby.
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
4.95 from 17 votes

Sautéed Zucchini with Herbs

By Pat Nyswonger
This is an easy recipe for a side dish of herbed zucchini squash. Zucchini is available all year but is never better than fresh from the garden. A squeeze of fresh lemon juice brightens the flavors

If you make this recipe, please leave a star rating and comment.

Servings: 4 servings
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Ingredients 

  • 1 tablespoon olive oil, or oil of choice
  • 1 ½ pounds zucchini, cut into 1-inch cubes
  • 1 garlic clove, crushed
  • ¼ teaspoon kosher salt
  • Pinch ground black pepper
  • 1 tablespoon Fresh thyme, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon chopped fresh rosemary
  • ½ lemon

Instructions 

  • Add the oil to a medium sized, heavy skillet.
  • When the oil is hot add the zucchini cubes. Cook for three minutes then add the crushed garlic, salt, and pepper. Stir gently as the squash begins to color. Cook for an additional two or three minutes just until the squash begins to soften slightly.
  • Remove the pan from heat and add the fresh herbs, gently toss to combine. Transfer the zucchini to a serving dish and squeeze the juice of the lemon over the top.

Notes

No need to peel the zucchini. The skin adds texture and flavor.
Smaller zucchini = better texture. They’re firmer, less watery, and have fewer seeds than large ones.
Swapping fresh herbs for dried? Just reduce the amount. Use about ⅓ of the fresh quantity. And add them earlier in the cooking process so they have time to soften and release their flavor.
Timing matters for herbs. Add fresh herbs at the end to keep their flavor bright. If using dried herbs, toss them in at the beginning so they have time to bloom.

Nutrition

Serving: 1 serving, Calories: 96kcal, Carbohydrates: 7g, Protein: 2g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Sodium: 140mg, Fiber: 3g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

iconLike this recipe? Rate & comment below!
Bowl of sauteed zucchini and fresh herbs nearby.

This recipe Sautéed zucchini was originally posted on September 17, 2015. We updated the photos but left a few of the original pictures below.

Bowl of grilled zucchini chunks with herbs on green napkin.

About Pat Nyswonger

Pat Nyswonger is a self-taught home cook with years of experience creating from-scratch meals for family and friends. As a wife, mother of four, and grandmother to seventeen, she understands the value of recipes that bring people together. Her kitchen has always been the heart of her home, where she enjoys developing flavorful, approachable dishes that home cooks of any level can make and enjoy.

Read More About Me

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4.95 from 17 votes (17 ratings without comment)

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10 Comments

  1. Jessica says:

    This dish was amazing! I used a teaspoon of each of the herbs because all I had was dried instead of fresh ones, but it turned out delicious! I will definitely be keeping this one. Thanks!

    Reply
    1. Dahn Boquist says:

      Thanks for the comment, Jessica. I’m glad you enjoyed the recipe.

      Reply
  2. Tirralan - Tinseltown Mom says:

    These vegetables look so good. I love this dish. Pinning now!

    Reply
    1. Pat says:

      Thank you for visiting our site, this is an easy side dish, and…thanks for pinnng!

      Reply
  3. Cyndi Jackson says:

    This sounds really delicious! I really like the look and layout of your blog!
    Thanks for sharing!

    Cyndi

    Reply
    1. Pat says:

      Hi, Cyndi..thanks for visiting our site, we hope you visit often. This is a great side dish and zucchini is delicious.

      Reply
  4. Haley says:

    I love Zucchini and this recipe looks easy and great.

    Reply
    1. Pat says:

      Thank you, Haley 🙂

      Reply
  5. Haley says:

    I love zucchini! This recipe looks delicious and very easy.

    Reply
    1. Pat says:

      Thanks, Haley, it is a five-minute side that really is delicious. 🙂

      Reply