The best way to prepare zucchini is to sauté the squash until just tender and sprinkle generously with Parmesan cheese for a surprisingly flavorful dish.
Is it just me or has zucchini been slowly climbing up the ranks of squash recently? Once thought of as a crop you basically had to find something to do with, it’s now nearly as coveted as it’s squash cousins Butternut and Acorn.
Making zoodles out of zucchini is always fun, as is frying the summer squash. But my favorite way to prepare zucchini is by way of a simple sauté. Mind you, it’s also the easiest.
How do you sauté zucchini?
Grab a big, big sauté pan. The biggest you’ve got. You want to sauté the squash, not steam it. If you are working with a small pan or increasing the recipe work in batches.
Heat a few tablespoons of extra virgin olive oil over medium low heat and then add a sliced onion. Onion, you say!? Yes, the onion imparts the most lovely, savory flavor unto the zucchini.
Then, finally, add your zucc and saute, stirring often, until the squash starts to look soft, but not too squishy. Remove from heat and season generously with freshly grated parm.
What size zucchini should you use?
Any size will work here, just scale the recipe up or down. If you’ve got a massive zucchini from your neighbor’s garden, cut that squash up into manageable planks (in half or quarters) then slice about ¼” thick.
I used smallish zucchini from the store, which is about the diameter of a cucumber.
Can you use pre-grated parmesan cheese for this Sautéed Zucchini with Parmesan?
Yep! I often buy pre-grated parmesan, but not the shelf-stable kind. Instead I pick up the refrigerated variety with an Italian-ish label. You can find that where you find good cheese or fresh pasta.
Let’s make Sautéed Zucchini.
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The best way to prepare zucchini is to sauté the squash until just tender and sprinkle generously with Parmesan cheese for a surprisingly flavorful dish.
Ingredients
- 2 TBSP extra virgin olive oil
- 1 large onion, halved and thinly sliced
- 4 medium zucchini, sliced ¼” thick (halved if large)
- 1 teaspoon flaky kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ cup freshly grated parmesan cheese
Instructions
- In a large sauté pan, heat oil over medium-low heat and add the sliced onions. Cook for about 10 minutes, until they just barely start to brown.
- Add in the sliced zucchini, kosher salt, and pepper and cook, stirring occasionally for 10 to 15 minutes until softened and cooked through.
- Sprinkle with the parmesan cheese and stir to combine. Serve immediately.
Notes
If you are using a small pan or trying to cook too much zucchini at once, you might end up steaming instead of sautéing. In this case, cook in two batches.
For kosher salt, I always use Diamond Crystal Kosher Salt which is lighter and less salty than other brands. Salt to taste if using another kind of salt.
If your zucchini are large, be sure to cut in half (or in quarters) lengthwise before cutting ¼” wide.
Keywords: Sautéed Veggies Zucchini with Parmesan Cheese Onions
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