Sauteed Zucchini and Onions
Sautéed zucchini and onions are a simple, flavorful side dish that comes together in just minutes. With tender veggies and a hint of caramelized sweetness, it’s the perfect addition to any meal.
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If you're looking for a healthy and delicious side dish the whole family will love, this easy sautéed zucchini with onions is a great one pot veggie recipe that comes together quickly and easily!
Why this Recipe Works
Next time you need an easy recipe that pairs well with all your favorite main course recipes, this simple side dish is a must-try! Sweet onions and tender zucchini with the perfect blend of seasonings and cheese.
This recipe is my favorite way to quickly sautee up a tasty fresh vegetable into an amazing and healthy side dish with simple ingredients.
And if you can't get enough of delicious fresh zucchini, you can make these Zucchini Parmesan Crisps or try a Lemon Zucchini Bread for something sweet!
Ingredients Needed
- Olive Oil: Avocado oil works great too.
- Butter: salted or unsalted is fine.
- White Onion: A sweet onion can also be used for this recipe.
- Zucchini: Fresh zucchini is great for sauteeing into the perfect side dish.
- Fresh Garlic: I prefer to use fresh minced garlic, but feel free to use jarred garlic or garlic paste for a shortcut.
- Fresh Thyme
- Red Pepper Flakes: Adds a bit of heat.
- Parmesan Cheese: Gives your zucchini a nice touch of salty and cheesy flavor.
- Salt and Black Pepper
How to Make Sauteed Zucchini and Onions
- Step 1: Heat olive oil and butter in a large skillet over medium-high heat and cook the sliced onion for 4 to 5 minutes.
- Step 2: Add chopped zucchini and sautee for 3 to 5 minutes or until properly softened.
- Step 3: Mix in the garlic, pepper flakes, and thyme. Season with salt and pepper to taste.
- Step 4: Remove from heat and sprinkle with Parmesan cheese.
Recipe Tips
- Cut the zucchini into chunks to prevent them from getting mushy while they cook.
- Instead of zucchini, you can also use yellow squash or eggplant for this easy side dish.
- Give the dish extra flavor with garlic powder, onion powder, paprika, Italian seasoning, or some fresh basil.
- If you have leftovers, transfer to an air-tight container and store in the fridge for 2 to 3 days.
- Reheat your leftovers by returning to a skillet over medium heat with some olive oil or vegetable oil and stirring until heated through again.
Recipe FAQ's
This can be due to a number of things, but the most likely reason is that the pan wasn't hot enough when the zucchini was added. You can also salt the zucchini beforehand to draw out the moisture.
Look for a tender and slightly caramelized appearance with a slightly darkened color. When it starts to clump together slightly, that's a good indication that it's done cooking.
More Veggie Side Dish Recipes
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Sauteed Zucchini and Onions
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 small white onion diced
- 4 medium zucchini cut into bite sized chunks
- 3 cloves garlic minced
- 2 teaspoons fresh thyme
- 1/4 teaspoon red pepper flakes
- salt and pepper to taste
- 1/8 cup parmesan cheese grated
Instructions
- Heat the olive oil and butter in a large skillet on medium high heat and add the diced onions and cook about 4-5 minutes until desired softness.
- Add in the chopped zucchini and until browned about 3-5 minutes.
- Add in the garlic, fresh thyme and red pepper flakes and stir. Add salt and pepper to taste.
- Turn off the heat and sprinkle the grated parmesan on top.
Notes
- Cutting the zucchini into chunks helps ensure they stay crisp and not get mushy.
