Sauteed Zucchini or Summer Squash

I cook and serve this to my family often, as it is very simple, quick and delicious!

Zucchini is one of the things I remember most about growing up in California. Summer time always yielded bags and bags of zucchini because everyone grew it. I can still remember all the ways my mother prepared this vegetable, and this recipe here is one of my favorites. I cook and serve this to my family often, as it is very simple, quick and delicious!

Sauteed Zucchini or Summer Squash

Zucchini is one of my ultimate favorite vegetables, and with good reason.  This summertime favorite is packed with vitamins and minerals, and aids in reducing inflammation in the body.  This vegetable definitely deserves a place on your plate.  This simple dish comes together in minutes and is great served as a side to any meal.  
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: American, Mediterranean
Keyword: Summer Squash, Vegetable, Vegetarian, Zucchini
Servings: 3


  • 2 cloves Garlic, slivered
  • 2 tsp extra virgin olive oil
  • 2 medium zucchini, sliced lengthwise
  • 1 Tbsp Fresh dill


  • In an 8 inch pan quickly saute the garlic in the olive oil over medium heat, being careful not to overcook the garlic, as it will turn bitter.
  • Add the sliced zucchini and toss until covered with oil and garlic.
  • Add fresh dill, lower the heat, and cover pan for a few minutes to cook through.  Serve immediately. 


95% of zucchini is water, so when it’s cooked, the water will ooze out. Therefore, you need to salt the zucchinis first and then allow the excess water to get drained out before the preparation is done.

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