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Quick Garlic Butter Sauteed Zucchini (No Mush)

Close-up of golden brown, seasoned sauteed zucchini slices piled high in a white bowl.
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Make crispy sauteed zucchini with garlic and butter in under 15 minutes. This simple skillet vegetable recipe avoids mushiness using a high-heat technique, making it a perfect keto side dish or healthy weeknight vegetable.

Ingredients

Scale
  • 2 medium zucchini, sliced into 1/4-inch thick rounds
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter (or vegan butter for vegan option)
  • 3 cloves garlic, minced
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon black pepper, or to taste
  • Optional: 1/4 cup sliced onion

Instructions

  1. Prepare the zucchini: Slice the zucchini into uniform 1/4-inch thick rounds. If you have time, lightly salt the slices and let them sit on paper towels for 10 minutes to draw out excess water. Pat them completely dry before cooking. This step is key to avoiding mushiness.
  2. Heat the skillet: Place a large skillet (cast iron works best) over medium-high heat. Add the olive oil. Wait until the oil shimmers slightly before adding the zucchini.
  3. Saute the zucchini: Add the zucchini slices to the hot skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for 3 to 4 minutes without moving them to allow the edges to brown and crisp.
  4. Add aromatics: Flip the zucchini. If using onions, add them now and cook for 1 minute. Add the minced garlic and cook for about 30 seconds until fragrant. Do not let the garlic burn.
  5. Finish with butter: Reduce the heat to medium-low. Add the butter to the pan. Toss the zucchini gently to coat everything in the melted garlic butter.
  6. Season and serve: Remove the skillet from the heat immediately. Season with salt and pepper. Serve your crispy sauteed zucchini right away as an easy vegetable side dish.

Notes

  • For a vegan zucchini side, substitute the butter with an equal amount of vegan butter or use 1 tablespoon of olive oil instead of butter.
  • If you want to add parmesan cheese, stir it in during the last 30 seconds of cooking, after removing the pan from the heat.
  • To make this a low carb zucchini dish with extra flavor, add a squeeze of fresh lemon juice at the end.

Nutrition

Find it online: https://fooddexterity.com/sauteed-zucchini-garlic-butter-crispy-side/