If you have ever wondered how to saute zucchini, you have found the right recipe. This sauteed zucchini recipe has three important aspects: it’s fast, easy and tastes incredible. All we are going to use is zucchini, butter and seasoning. Everything is ready in under 10 minutes.
This sauteed zucchini recipe is: Gluten Free, Low Carb and melts in your mouth.
Sauteed Zucchini Provencal Style
What happens when you add butter and herbs de provence to zucchini? Magic. The delicious wholeness of good butter with the savory goodness of thyme mellow the zucchini flavors. You’ll find that these simple flavors completely evolve through the cooking process. What was once a really green veggie transforms into an elegant vegetable begging to be eaten. Whenever I make this sauteed zucchini recipe for friends or family, there are never any leftovers.
Herbs de Provence
There was a point when I had no clue what “herbs de provence” were all about. The good news is that I was introduced to this delicious spice mix by my wife when she first made me her Baked Dijon Pork Tenderloin Recipe. I couldn’t figure out what the spices were and absolutely loved the flavor. Fast forward almost 16 years and herbs de provence are a staple in our house. You can find them in many grocery stores or online.
The most common spices included in herbs de provence are the following: savory, marjoram, rosemary, thyme, oregano, sage and sometimes lavender. I buy the version without the lavender whenever possible, simply because I find that the flavor is overpowering for most dishes. If I do buy this spice mix with lavender, I try to make sure that it is one of the last ingredients on the label. The less lavender the better. There are some brands you can find which omit the lavender completely.
QUICK COOKING TIP: Sauteed zucchini is not a dish that should be made ahead and reheated. The zucchini is already fairly soft when cooked. Upon reheating, the zucchini completely falls apart. I found out this little tidbit early this morning when I tried to reheat some of leftover sauteed zucchini from the photo shoot for an omelette. The zucchini kinda turned to mush, but still tasted great. I have no problem with mushy zucchini in an omelette, but guests might have trouble with the consistency of reheated sauteed zucchini.
- 2 Zucchini washed and sliced
- 3 TBSP Butter divided
- 2 TSP Olive Oil divided
- 2 TSP Herbs de Provence divided
- 4 Sprigs Fresh Thyme
- Kosher Salt
- Fresh Cracked Pepper
- Warm a heavy bottom saute pan over medium-high heat. Add in 1.5 TBSP butter and 1 TSP olive oil. When the butter has melted, add a single layer of zucchini into the pan. Add in 1 TSP of the Herbs de Provence and 2 sprigs thyme. Cover and cook for 5 minutes.
- Uncover and flip the zucchini using tongs. It should be nicely browned. Once all the zucchini is flipped, cook another 5 minutes uncovered. When it is heated through, move to a bowl and cover with foil
- Repeat the process with the remaining zucchini.
- Serve hot and enjoy!
Final thoughts on the Sauteed Zucchini Recipe:
I wanted to call this the Best Sauteed Zucchin Recipe or the Easiest Sauteed Zucchini recipe, but thought for such a simple recipe a more humble name was appropriate. Whatever you want to call it, just give this sauteed zucchini recipe a try. You’re going to love it.
Looking for some ideas to make with this vegetable side dish? It pairs wonderfully with the Creamy Lemon Artichoke Chicken Bake as well as the Perfect Roast Chicken which is ready in just 1 hour. If you’re not in the plucky kind of mood, try it with a pan seared steak or even some delicious pork burgers. Yum!