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    Home » Recipes » Side Dishes

    Sautéed Zucchini and Onions

    Published: Aug 15, 2021 · Modified: Jun 29, 2023 by Heather · As an Amazon Associate I earn from qualifying purchases. · 662 words. · About 4 minutes to read this article.

    Jump to Recipe
    Sautéed zucchini and onions recipe.
    Sautéed zucchini and onions recipe.
    Sautéed zucchini and onions recipe.

    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.

    Sautéed zucchini in a skillet.

    On busy weeknights, something quick and easy is all you're looking for. This sautéed zucchini recipe is the perfect solution!

    Cubed zucchini and onions are quick-cooked on the stove top in a combination of olive oil and butter, with a pinch of red pepper flakes and garlic. This dish has plenty of flavor, yet is simple enough to toss together in less than twenty minutes.

    Serve sautéed zucchini and onions alongside your favorite protein for a complete meal. It pairs beautifully with pan-seared ribeye, parmesan crusted pork chops, or crispy baked chicken thighs.

    Ingredients and substitutions

    Ingredients on a counter top.
    • Zucchini - For this recipe, you'll need about 1 and ¼ pounds of cubed zucchini. This equals about 2 to 3 small zucchini.
    • Onion and garlic - Adds 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.

    Do I have to peel my zucchini?

    I do not recommend peeling your zucchini for several reasons.

    First, it takes extra time to peel. Instead, give your zucchini a light scrub and rinse in the sink before cubing.

    Second, the skin of your zucchini contains lots of good-for-you nutrients. Don't miss out on them by peeling the skin off! The skin cooks up nice and soft and adds a beautiful green color to your dish.

    Zucchini and onions cooking in a skillet on the stovetop.

    How to prevent mushy zucchini

    Why does zucchini get mushy when cooked? The main culprit - overcooking. That's one reason I love to sauté my zucchini on the stovetop - it cooks just long enough to become tender without getting mushy.

    Plus, sautéing helps release some moisture (in the form of steam) from your zucchini as it cooks, preventing that mushy cooked texture.

    Wooden server scooping zucchini and onions from a skillet.

    What to serve with zucchini

    Zucchini has a mild flavor that pairs well with just about any main course. From beef to chicken or pork, you really can't go wrong. Here are a few of my favorite entrées to pair with zucchini:

    • Pan-Seared Ribeye with Garlic Butter
    • Crispy Baked Chicken Thighs
    • Pizza Stuffed Chicken
    • Parmesan Crusted Pork Chops
    • Crock Pot Italian Beef Sandwiches
    • Garlic & Herb Slow Cooker Pork Roast

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    📖 Recipe

    Sautéed zucchini in a skillet.
    Print Recipe
    4.78 from 9 reviews

    Sautéed Zucchini and Onions

    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.
    Prep Time5 minutes minutes
    Cook Time10 minutes minutes
    Servings: 4 servings
    Calories: 90kcal
    Author: Heather

    Ingredients

    • 1 tablespoon olive oil
    • 1 small onion, diced
    • 1 ¼ pounds 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

    • OXO Non-Stick Frying Pan Skillet - 12 inch
    • Red Spoonula Set
    • Zwilling Pro Chef's Knife
    • Boos Maple Cutting Board

    Notes

    • 1 and ¼ pounds of zucchini = about 2 to 3 small zucchini
    • Butter can be substituted with olive oil to make this dish vegan friendly. 
    • Leftovers will keep for 3 to 4 days in a sealed container in the refrigerator.

    Nutrition Estimate

    Calories: 90kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 306mg | Potassium: 407mg | Fiber: 2g | Sugar: 4g | Vitamin A: 409IU | Vitamin C: 27mg | Calcium: 31mg | Iron: 1mg
    Course: Side Dish
    Cuisine: American

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    1. Bill

      July 25, 2023 at 1:32 pm

      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

      Reply
      • Heather

        July 25, 2023 at 1:49 pm

        So glad to hear you enjoyed the recipe!

        Reply

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

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