Sautéed zucchini and onions has been one of those humble, go-to sides in my kitchen that quietly works with everything—grilled chicken, pan-seared fish, or even a cheesy omelet when I’m feeling lazy. I grew up watching my mom throw this together without measuring a thing, usually while chatting on the phone or helping us with homework. It’s unfussy, adaptable, and surprisingly comforting in its simplicity.
What I love most? It takes hardly any time, uses just a few pantry staples, and you can dress it up or keep it plain depending on your mood or what’s in your fridge. I’ll show you my usual method, plus a few ways I tweak it when I want a little extra zing.
What You’ll Need from Your Kitchen
This one’s all about basic, fresh ingredients. But even the basics can shine if you cook them right. Here’s what I pull out for this dish:
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Zucchini or any summer squash – I prefer the small-to-medium ones. They’re sweeter and not overloaded with seeds. If you’ve got pattypan or yellow squash, they’ll work just as well.
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Yellow onion – One large onion gives this dish a sweet base flavor. If I’m feeling fancy, I swap in shallots for a milder taste.
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Garlic – Freshly minced garlic makes a difference here. I usually use one clove, but feel free to add more if you’re a garlic fan.
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Olive oil – Just enough to coat the pan and bring everything together.
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Sea salt and black pepper – I usually go with fine sea salt, but I’ll admit I have a soft spot for herb salts like basil or rosemary salt when I have them on hand.
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Optional extras – Capers (for that salty punch), a squeeze of lemon juice, and fresh basil if I’ve got some growing on the windowsill.
Step-by-Step: How I Cook It
There’s nothing complicated here, but a few small tweaks can really bring out the best in the zucchini.
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Prep the veggies: Trim off the ends of your zucchini, slice them lengthwise into quarters, and then dice. Dice the onion fairly small so it softens quickly. If I’m using garlic, I add it last so it doesn’t burn.
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Start with onions: In a big frying pan, I heat up the olive oil over medium heat. In go the onions and garlic. If I’m using capers, I throw them in now too—let them sizzle and infuse the oil a bit.
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Add zucchini: Once the onions are soft and smell amazing, toss in the zucchini. Season with salt and pepper and give everything a good stir.
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Cover and steam a little: Sometimes I add a tiny splash of water and cover the pan for a few minutes. This helps the zucchini soften up faster without using too much oil. Cook it until it’s just the texture you like—I like mine tender but not mushy.
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Finish fresh: Turn off the heat and stir in lemon juice and chopped basil if you’re using them. That little burst of brightness at the end lifts the whole dish.
A Few Personal Tips That Make This Better
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Don’t crowd the pan. If I’m making a big batch, I cook the zucchini in two rounds. Overcrowding makes it steam instead of sauté, and you won’t get those nice browned edges.
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Use a wide pan. The more surface area, the better for browning. A nonstick or cast iron works great.
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Adjust the cook time to your taste. Some days I cook it just until the zucchini is barely soft. Other times, especially when I’m stirring it into pasta, I let it go longer for a melt-in-your-mouth texture.
Can You Swap the Veggies?
Absolutely. I’ve used yellow squash, pattypan, even some leftover eggplant chunks. It’s a good base recipe to play with depending on what’s in season or what you’ve got lying in the crisper.
How Do You Know It’s Ready?
Trust your eyes and taste buds. The onions should be soft and slightly golden. The zucchini should be tender but not mushy. I give one a quick taste near the end—it’s the best way to check.
Can You Make This Ahead?
Yes, and I often do. It actually tastes better once it sits for a bit, and the flavors mellow together. If I know I’ll be short on time, I sauté the whole batch a few hours earlier and reheat gently before serving. It holds up well in the fridge for a couple of days too.
My Favorite Ways to Serve It
This dish is a bit of a chameleon. Here are some of my favorite ways to use it:
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Next to grilled meats – Simple grilled chicken or pork chops get a soft, buttery veggie side.
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Tucked into wraps – Add a spoonful to a warm tortilla with a swipe of hummus or goat cheese. Easy lunch.
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Tossed with pasta – Stir it into freshly cooked spaghetti, add a handful of parmesan, and call it dinner.
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On toast – Sounds odd, but with some crusty bread and a fried egg on top? It’s my kind of breakfast.
Storing Leftovers (If You Have Any)
Let it cool completely, then stash in an airtight container in the fridge. It’ll last 2 to 3 days. I reheat mine in a nonstick pan over low heat or just microwave it in a pinch. If you’re planning to mix it into pasta later, keep it a little undercooked the first time so it doesn’t go too soft after reheating.
Quick FAQ
Can I freeze this?
I’ve tried. It’s not the best. The zucchini gets watery and loses texture. It’s best eaten fresh or from the fridge within a few days.
Can I skip the capers or lemon?
Of course. The base is solid on its own, but if you like those bright, tangy notes, they add something nice.
Can I use red onion or shallots?
Yes! I love red onion for a slightly sweeter bite. Shallots make it feel a little fancier without doing anything extra.
Let me know how you use it—maybe in a wrap, maybe with pasta, maybe just straight out of the pan like I do when no one’s watching. This one’s meant to be easy and flexible, just like everyday cooking should be.
Sautéed Zucchini and Onions
Let’s bring a touch of Mediterranean comfort to your dinner table with a simple, timeless sautéed zucchini and onion dish.
Ingredients
- 2 pounds (907g) zucchini, diced
- 1 large yellow onion, finely diced
- 6 cloves garlic, minced
- 2 tablespoons (30g) capers, optional
- 2 tablespoons (30ml) olive oil
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons water
- 2 tablespoons chopped fresh basil, optional
- 1 tablespoon (15ml) freshly squeezed lemon juice, optional
Instructions
- Start with the pan: Heat olive oil in a large, lidded skillet over medium heat.
- Build the flavors: Add onion, garlic, and capers (if you like the briny kick). Stir in zucchini, then season with salt and pepper. Give everything a good toss so veggies are well coated.
- Sauté and soften: Let everything cook uncovered, stirring now and then, for about 5 minutes, until the onion softens and becomes translucent.
- Steam for tenderness: Add water, cover, and let the mixture cook. For softer zucchini, allow about 15 minutes; if you prefer a bit more bite, check sooner.
- Finish and brighten: Remove the pan from heat. Stir in chopped fresh basil and a splash of lemon juice if desired for an herby, zesty touch.
- Serve: Enjoy warm as a side with grilled chicken, steak, pork, or fish. It’s also wonderful mixed into pasta with a sprinkle of parmesan for an easy meal.
Notes
- Advance Prep: Make this dish ahead, refrigerate in a sealed container for up to a week, and simply reheat as needed.
- Variations: Try herb salt or basil salt instead of regular sea salt for more depth.
- Versatility: Use it as a side or stir into cooked spaghetti or linguine for a comforting yet light dinner.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 84Total Fat 7gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 267mgCarbohydrates 5gFiber 1gSugar 2gProtein 1g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
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