Simple Sautéed Zucchini

Ingredients

• 454 g (about 2 to 3 medium)courgettes
• 30 mlolive oil or butter, or a combination
• 2 cloves, choppedgarlic
• 1 small, choppedshallot
• 2 tbsp (30 ml)grated Parmesan
• to tastekosher salt and pepper
• optional, to tastefresh herbs such as basil, thyme or parsley

Instructions

1. 1

   Cut the courgettes

   Cut the courgettes into bite-sized pieces, choosing rounds, quarters, halves or sticks as you prefer.

2. 2

   Heat the oil

   Set a large frying pan over a medium-high heat. Add the oil and wait until it shimmers.

3. 3

   Brown the courgettes

   Add the courgette pieces to the hot pan and leave them unstirred for 2 minutes so they begin to brown.

4. 4

   Add the aromatics

   Add the chopped garlic and shallot. Sauté for a further 4–5 minutes, stirring occasionally, until the courgettes are lightly browned and cooked through.

5. 5

   Season and finish

   Take the pan off the heat. Season with salt and pepper, scatter over the Parmesan and add chopped fresh herbs if you like.

6. 6

   Serve the dish

   Serve and enjoy.

What is sautéed courgette?

Sautéed courgette is a simple vegetable side made by cooking pieces quickly in a hot pan. This version pairs the mild vegetable with garlic, shallot and Parmesan for a savoury finish.

Courgette is widely used in Mediterranean cooking, though this quick preparation is adaptable to many meals. The short cooking time and initial undisturbed browning help keep the pieces from becoming too soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 2g protein, 5g carbs, 8g fat.

The courgettes contribute most of the carbohydrates, while the olive oil or butter provides most of the fat; Parmesan adds a little protein as well as fat. Pair a serving with a protein-rich main and a grain or potato if you want a more balanced plate.

Choosing the ingredients

Courgettes: Choose firm ones and cut them into pieces of similar size so they cook at a similar pace.

Fat: Olive oil gives the dish a clean, savoury flavour; butter adds richness, and you can use either or a combination as the recipe suggests.

Finishing touches: Parmesan adds a salty, savoury note, while basil, thyme or parsley can bring a fresh herbal flavour.

Getting a good sear

Hot pan: Heat the pan before adding the oil, then wait for the oil to shimmer. This gives the courgettes a chance to brown rather than simply warm through.

Leave them alone: Resist stirring for the first 2 minutes. After that, stir occasionally while the garlic and shallot cook with the courgettes.

How to judge doneness

Colour: Look for light browning on the cut surfaces as the courgettes cook.

Texture: The pieces should be cooked through but still hold their shape. The recipe gives 4–5 minutes after adding the garlic and shallot; check the pieces as you approach the end of that time.

Timing and pan space

This recipe takes 8 minutes in total, so have the courgettes, garlic and shallot ready before you begin cooking.

Use a large frying pan so the courgette pieces can sit against the hot surface. If the pan is crowded, cook in batches to preserve contact with the pan.

What to serve it with

Serve the courgettes alongside a main course, or add them to a plate with grains or potatoes for a more substantial meal.

Their garlic, Parmesan and herb flavours pair easily with simply cooked fish, chicken, beans or other vegetables.

Recipe notes & tips

• Cut the courgettes into similar-sized pieces for more even cooking.
• Let the oil shimmer before adding the courgettes.
• Leave the courgettes undisturbed for the first 2 minutes to encourage browning.
• Chop the garlic and shallot before heating the pan so they are ready to add.
• Add the fresh herbs at the end to keep their flavour bright.

Variations

• Use butter: Replace the olive oil with butter for a richer finish.
• Mix the fats: Combine olive oil and butter to bring both flavours to the pan.
• Choose herbs: Use basil, thyme or parsley, according to what you have.
• Add extra Parmesan: Scatter a little more over the courgettes just before serving.
• Change the cut: Use rounds, quarters, halves or sticks while keeping the pieces bite-sized.

Common mistakes to avoid

• Stirring too soon: Leave the courgettes alone for the first 2 minutes so they have time to brown.
• Crowding the pan: The pieces may not brown well; use a larger pan or cook in batches.
• Uneven pieces: Different sizes can finish at different times; cut them as evenly as practical.
• Adding garlic too early: Add it with the shallot after the first 2 minutes to avoid cooking it for the whole sauté.
• Overcooking: Check for light browning and a cooked-through texture, then take the pan off the heat.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat briefly in a frying pan over a medium heat, stirring gently, until hot; the courgettes may soften further.

Frequently asked questions