Sautéed Zucchini Recipe Recipe
Simple and bursting with flavor, this Sautéed Zucchini recipe is a great back-pocket side dish for the summer. Easy to make, vegan and gluten-free.
How to Make the Best Sautéed Zucchini Recipe
Summer squash season calls for simple, flavorful preparations that let the fresh vegetables shine. This sautéed zucchini recipe delivers exactly that—a quick and easy side dish that’s packed with bright Mediterranean flavors from fresh oregano, basil, and a splash of red wine vinegar.
The key to perfect sautéed zucchini is high heat and quick cooking. By searing the zucchini first and keeping everything moving in the pan, you’ll achieve those beautiful caramelized edges while maintaining a crisp-tender texture. The addition of sweet corn, cherry tomatoes, and colorful bell peppers transforms this from a basic vegetable side into a vibrant summer celebration.
Ready in just 25 minutes from start to finish, this versatile dish pairs beautifully with grilled proteins, makes a wonderful topping for pasta or grains, or can stand alone as a light and healthy meal. Best of all, it’s naturally vegan and gluten-free, making it perfect for feeding a crowd with varied dietary preferences.
Sautéed Zucchini Recipe
Simple and bursting with flavor, this Sautéed Zucchini recipe is a great back-pocket side dish for the summer. Easy to make, vegan and gluten-free.
Ingredients
Vegetables
Seasonings
Instructions
Cooking
- In a preheated large skillet, add a little olive oil and zucchini in one layer. Let sear for 1-2 minutes over medium-high heat.
- Flip the zucchini, push to the sides of the pan, turn the heat to medium and add more olive oil, garlic and red peppers in the middle. Saute about 1-2 minutes, we are going for crisp-tender vegetables.
- Stir in the tomatoes, corn, salt, pepper, red wine vinegar, and oregano.
- Drizzle with olive oil (or add 1 tablespoon butter - highly recommended). Cook just until corn is warm, about 2 minutes. Sprinkle with fresh torn basil leaves.
Notes
- Any fresh tender summer squash works great—yellow squash like patty pan or crookneck, green, striped, etc.
- For extra richness, substitute 1 tablespoon of the olive oil with butter.
- This dish is vegan and gluten-free as written.
