Skip to Content

Sauteed Zucchini with Shallots & Herbs

You need this easy sautéed zucchini recipe in your culinary arsenal. For different flavor profiles simply swap out the herbs and aromatics.

A plate of sautéed zucchini.

This was the first zucchini recipe I learned. As a new cook, I really appreciated the simplicity of this dish. For the first dozen times I made this I used rosemary. You can use any herb that strikes your fancy.

This dish comes together fast. It’s perfect if you are trying to savor your zucchini harvest.

How To Make This Recipe

A plate of sautéed zucchini.
Slice your zucchini and chop your herbs and shallots.
A plate of sautéed zucchini.
Heat oil and shallots in a skillet.
A plate of sautéed zucchini.
Add zucchini and cook on one side.
A plate of sautéed zucchini.
Flip the zucchini over, add herbs and cook on the other side.
A plate of sautéed zucchini.
Garnish with a squeeze of fresh lemon juice.

CRAVING MORE?  Subscribe to my newsletter and join me on Facebook, Pinterest and Instagram for the latest recipe and news!

Did you make this recipe?  Don’t forget to rate the recipe and comment below!  Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)

RESOURCES

Zucchini by Wikipedia

A plate of sautéed zucchini.

Sauteed Zucchini with Shallots & Herbs

Yield: 4 sides
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

You need this easy sautéed zucchini recipe in your culinary arsenal. For different flavor profiles simple swap out the herbs and aromatics. This is the first zucchini cooking technique I learned as a new cook.

Ingredients

  • 2 Tbs olive oil
  • 2 Tbs minced shallots
  • 2 medium zucchini, sliced into 1/8th inch rounds
  • 2 Tbs fresh herbs, finely minced
  • salt and pepper to taste
  • 2 Tbs fresh lemon juice

Instructions

  1. In a large skillet, add oil and shallots. Cook over medium heat. When the shallots start to sizzle, add zucchini in a single layer if possible.
  2. After 6 minutes, turn zucchini over and add herbs, salt and pepper.
    Cook for 6 more minutes or until zucchini is crispy on the outside and golden.
  3. Remove from heat, sprinkle with lemon juice.

Notes

  • You can change the flavor profile by changing out the herbs and shallots. Instead of shallots try garlic. I used tarragon and sage in this recipe but rosemary also works very well.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 82Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 78mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Skip to Recipe