Garlic Sauteed Zucchini Squash
A quick sauté technique that transforms fresh zucchini into a flavorful side dish in under 20 minutes. The key is achieving a light sear while keeping the squash tender, not mushy. Simple ingredients let the zucchini shine with just garlic, olive oil, and optional lemon brightening each bite.
Equipment
- Skillet
- Cutting Board
- Knife
Ingredients
- 2 Medium Zucchini Squash sliced into ¼-inch rounds
- 2 tablespoon Avocado Oil
- 3 cloves Garlic minced
- ½ teaspoon Kosher Salt Morton brand
- ¼ teaspoon Black Pepper
- 1 teaspoon Lemon Juice fresh, optional
- Parsley fresh, optional, for garnish
- Basil fresh, optional, for garnish
Instructions
- Heat a skillet over medium heat.
- Add avocado oil and let it heat for about 1 minute.
- Add the garlic and stir for 30 seconds until fragrant.
- Add the zucchini rounds in a single layer.
- Sprinkle with salt and pepper.
- Let them cook undisturbed for 2-3 minutes to get a slight sear.
- Flip and cook another 2-3 minutes until tender but not mushy.
- Drizzle with lemon juice if desired and toss gently.
- Garnish with fresh parsley or basil.
- Serve immediately.
Notes
The single-layer arrangement and undisturbed sear time are critical for texture—overcrowding the pan will steam the zucchini instead of browning it. If working with more than two medium squash, cook in batches to maintain proper spacing. Zucchini releases moisture as it cooks, so avoid the temptation to stir constantly. This technique works equally well with yellow squash or a combination of both. Leftovers keep refrigerated for 2-3 days but are best reheated quickly in a hot skillet rather than microwaved to preserve texture. The lemon juice addition is worth it—it cuts through any oil and adds brightness without overpowering the garlic.
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