Hey there, fellow food lovers! Are you looking for a side dish that’s ridiculously easy, unbelievably flavorful, and ready in a flash? Then look no further! This sautéed zucchini with onion and garlic is your new best friend. I promise you, it’s going to become a staple in your weeknight dinner rotation. The combination of sweet zucchini, sharp onion, and pungent garlic is simply irresistible. The texture is perfect – tender zucchini with a delightful little bite from the onion, all beautifully enhanced by the rich flavor of the butter and olive oil.

This recipe is the epitome of “simple yet elegant.” It’s so quick to prepare, you’ll be amazed! Whether you’re a seasoned chef or a kitchen newbie, you can absolutely master this one. It’s also incredibly versatile; it pairs beautifully with grilled chicken, fish, steak, or even as a delicious addition to pasta. It’s a vibrant, summery dish that brings a touch of sunshine to your plate, regardless of the season. The earthy aroma alone will transport you to a warm, sunny kitchen, and the taste? Oh, the taste is simply heavenly. Get ready to impress your taste buds (and maybe even your dinner guests) with this unbelievably easy and delicious side.

What You’ll Need

This recipe requires minimal ingredients, most of which you probably already have in your pantry! Here’s what you’ll need to whip up this deliciousness:

1 medium zucchini or summer squash (or both): The star of the show! Choose firm, vibrant zucchini for the best flavor and texture. Summer squash works wonderfully too, offering a slightly milder taste.
1 medium onion, thinly sliced: Sweet onions work best, but yellow or white onions will also do the trick. Thinly slicing the onion ensures even cooking and prevents it from becoming overly tough.
1 heaping tablespoon minced garlic: Fresh garlic is always best, but jarred minced garlic will suffice in a pinch. The garlic adds a wonderful pungent aroma and flavor.
1 tablespoon olive oil: Adds a lovely fruity flavor and helps to prevent sticking. You can substitute with another neutral oil if needed.
1 tablespoon butter: Butter provides richness and depth of flavor. The combination of butter and olive oil creates a beautiful balance of flavors.
Salt and pepper to taste: Essential for seasoning and enhancing the natural flavors of the vegetables.
Generous pinch of salt (for draining zucchini): This step helps to draw out excess moisture from the zucchini, resulting in a better sauté.

Step-by-Step Instructions

Let’s get cooking! This recipe is super straightforward, but I’ll walk you through each step to ensure perfect results.

Prep the Zucchini: Wash and trim the ends of the zucchini. Cut it into half-moons about 1/4 inch thick. Don’t worry about being perfectly precise; rustic is perfectly fine here! Then, sprinkle the zucchini generously with a pinch of salt and let it sit in a colander for about 10-15 minutes. This step draws out excess moisture, preventing the zucchini from becoming watery when sautéed.
Sauté the Onion: While the zucchini is draining, heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted, add the thinly sliced onion. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5-7 minutes. Tip: Don’t overcrowd the pan; if necessary, sauté the onions in batches.
Add the Garlic: Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic; it should just become aromatic. Tip: If you’re using pre-minced garlic from a jar, add it slightly later than fresh garlic as it’s more likely to burn.
Sauté the Zucchini: Add the drained zucchini to the skillet. Stir to combine everything well and cook, stirring occasionally, until the zucchini is tender-crisp, about 5-7 minutes. Tip: Don’t overcook the zucchini; it should retain a slight bite.
Season and Serve: Season the zucchini with salt and pepper to taste. Give it a final stir and remove from the heat. Serve immediately and enjoy!

Tips for Success

Here are a few tips to guarantee that your sautéed zucchini turns out perfectly every time:

Don’t skip the salting step! Salting the zucchini before cooking helps to remove excess moisture, resulting in a better texture and preventing the zucchini from becoming watery.
Use medium heat. This ensures even cooking and prevents the zucchini from burning. High heat will cause browning before the center is cooked through.
Don’t overcrowd the pan. If you have a lot of zucchini, sauté it in batches to ensure even cooking.
Taste and adjust seasoning as needed. Everyone’s tastes are different, so don’t be afraid to add more salt, pepper, or even a touch of other spices.
Serve immediately for the best texture and flavor.

Variations to Try

Feel free to experiment with different variations to customize this recipe to your liking:

Add herbs: Fresh herbs like basil, oregano, or thyme would complement the zucchini beautifully.
Spice it up: A pinch of red pepper flakes adds a touch of heat.
Add other vegetables: Bell peppers, mushrooms, or cherry tomatoes would add extra flavor and texture.
Lemon zest: A little lemon zest brightens up the dish.
Vegetarian/Vegan: This recipe is already vegetarian and can easily be made vegan by using olive oil instead of butter.

Storing and Reheating

Leftover sautéed zucchini can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over medium-low heat, adding a splash of water or broth if it becomes too dry. Freezing is not recommended as it can significantly alter the texture of the zucchini. If you must freeze, it is best to freeze in individual serving portions prior to cooking.

Frequently Asked Questions

Here are some frequently asked questions about this recipe:

Q: Can I use frozen zucchini? A: While not ideal, you could use thawed frozen zucchini. However, be sure to squeeze out as much excess moisture as possible before sautéing to prevent a watery dish. Fresh zucchini is always recommended for the best results.
Q: How long does the sautéed zucchini last? A: Properly stored in an airtight container in the refrigerator, this dish will keep for up to 3 days.
Q: Can I add cheese? A: Absolutely! Parmesan cheese, crumbled feta, or goat cheese would be delicious additions to this recipe. Sprinkle it over the zucchini at the end of cooking, allowing the cheese to melt slightly from the residual heat.
Q: What other proteins pair well with this dish? A: Grilled chicken, salmon, shrimp, or even tofu would all be excellent pairings with this delicious side.
Q: Can I use yellow squash instead of zucchini? A: Yes! Yellow squash is a great substitute and provides a slightly sweeter flavor.

The Final Word

This simple sautéed zucchini with onion and garlic recipe is a winner! It’s quick, easy, and bursting with flavor. The perfect balance of sweet, savory, and slightly pungent, it’s a side dish that will impress your family and friends. It’s the kind of recipe that makes you feel good about cooking – easy, delicious, and healthy! So, grab your ingredients, and give it a try. Let me know in the comments how it turned out, and don’t forget to rate the recipe! Happy cooking!

Zucchini with Onion and Garlic 🧅🧄 Generous pinch of salt (for draining zucchini)

A simple and flavorful side dish featuring zucchini, onion, and garlic.

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Prep Time 10

Cook Time 20

Servings 2 servings

Calories 150 kcal

Equipment

Large skillet Non-stick preferred

Ingredients

Vegetables

1 medium zucchini or summer squash (or both)
1 medium onion thinly sliced
1 heaping tablespoon minced garlic

Seasoning and Fats

1 tablespoon olive oil
1 tablespoon butter
salt to taste and a generous pinch for draining zucchini
pepper to taste

Instructions

Wash and dice the zucchini into half-moon shapes about 1/4 inch thick. Generously salt the zucchini and let it sit for 10-15 minutes to draw out excess moisture.
While the zucchini sits, thinly slice the onion.
Heat the olive oil and butter in a large skillet over medium heat.
Add the onions to the skillet and cook until softened, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Add the zucchini to the skillet and cook, stirring occasionally, until tender-crisp, about 8-10 minutes. Drain any excess liquid from the zucchini before adding it to the pan.
Season with salt and pepper to taste.
Serve immediately as a side dish.

Notes

For a richer flavor, consider adding a pinch of red pepper flakes.

Delightfully Simple Sautéed Zucchini with Onion and Garlic