Easy Sauteed Zucchini with Parmesan

I realized I loved zucchini as a segment of different dishes running from Cheesy Potato Fritters with Zucchini, Healthy Shrimp Scampi with Zucchini Noodles, and Zucchini Boats, to a reserve of prepared treats (Healthy Zucchini Muffins with Chocolate Chips, Vegan Zucchini Bread, Zucchini Cookies with Chocolate Chips, Zucchini Brownies… ).

Beside hurling zucchini on the barbecue from time to time, be that as it may, before making this formula I didn’t place a lot of thought into approaches to appreciate zucchini all alone.

As I found, zucchini needn’t bother with a lot to be glorious. This formula contains just a couple of simple fixings. Try not to be enticed to complain with it further. Put the heating in a safe spot for a night and we should leave zucchini alone zucchini!

Sauteed Zucchini

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Recipe by wellplated Course: SidesCuisine: ItalianDifficulty: Easy


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Sauteed zucchini is a quick, easy, and healthy side. We love simply sauteed zucchini with a bit of minced garlic, salt, and pepper.


  • 1 tablespoon extra virgin olive oil

  • 2 tablespoons Land O Lakes® Less Sodium Butter with Canola Oil

  • 1 medium yellow onion — thinly sliced

  • 4 medium zucchini — or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut into 1/2-inch-thick rounds

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1/2 teaspoon dried thyme

  • 1/4 cup freshly grated Parmesan cheese


  • Heat the olive oil and 1 tablespoon Land O Lakes® Less Sodium Butter with Canola Oil in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.
  • Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately


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