Sautéed zucchini and onions is an easy stovetop side dish that's ready in less than 20 minutes! Cubed zucchini and onions are sautéed in butter and lightly seasoned with red pepper flakes.
Recipe summary
Flavor: Light, savory, fresh.
Key ingredients: Zucchini, onion, butter, garlic, red pepper flakes.
Serves: 4 people
Similar to: Roasted Zucchini and Squash, Stovetop Glazed Carrots
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Ingredients and substitutions
- Zucchini - You'll need about 1 and ¼ pounds of cubed zucchini. This equals about 2 to 3 small zucchini.
- Onion and garlic - Add flavor to the zucchini. I don't recommend omitting either ingredient.
- Oil and butter - I use a combination of olive oil and butter - olive oil to cook the onions, then butter added later for flavor. If you'd prefer, all olive oil can be used instead.
- Seasoning - Salt, pepper, and red pepper flakes add flavor and a little warmth to this dish. For a mild dish, red pepper flakes can be omitted.
How to make sauteed zucchini
- Cook onion in hot olive oil until edges begin to brown.
- Add butter, zucchini, and seasoning and toss to combine.
- Spread into a single layer and cook until edges begin to brown. Flip once.
- Add minced garlic and stir to incorporate. Cook for 30 seconds then serve.
Frequently asked questions
No, there's no need to peel your zucchini. The skin is edible and contains lots of nutrients you'd be missing out on by peeling it off. If you're using a very large zucchini with thick skin and seeds, you may want to peel the skin off and scoop out hard seeds beforehand.
Zucchini is made of over 90% water and cooks quickly. It turns out mushy from overcooking. Zucchini can be eaten raw, so the only reason we're cooking it is to warm it up and soften it slightly. There's no need to cook it for longer than 5-7 minutes on the stovetop.
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📖 Recipe
Sautéed Zucchini and Onions
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 ¼ pounds zucchini, about 2 medium or 3 small zucchini, cubed
- 1 tablespoon unsalted butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 cloves garlic, minced
Instructions
- In a large nonstick skillet over medium heat, add olive oil. When hot, add diced onion and cook until it begins to turn brown, about 3 to 4 minutes.
- Add zucchini, butter, salt, pepper, and red pepper flakes to pan, tossing to coat and spreading into a single layer. Cook for 5 to 7 minutes, flipping once halfway through, or until zucchini is tender and lightly browned around the edges.
- Add minced garlic and stir to incorporate. Cook for 30 seconds, or until garlic is fragrant. Remove from heat and serve immediately.
Equipment Recommendations
Notes
- Vegan variation: Butter can be substituted with olive oil to make this dish vegan friendly.
- Storage: Leftovers will keep for 3 to 4 days in a sealed container in the refrigerator.
Delicious! I just picked fresh zucchini from my garden and was looking for an easy recipe. This was a perfect choice.
Thanks Debra, glad to hear you enjoyed it!
I paired your recipe as a side dish for spaghetti squash and eggs. I cooked the eggs in a spaghetti squash nest. Absolutely delicious combination.
Thank you so much for such a simple delicious recipe
So glad to hear you enjoyed the recipe!