sauteed zucchini

2 quick &amp; easy ways to make tasty crunchy Instant Pot Zucchini! These refreshingly juicy steamed zucchini or savory-garlicky sauteed zucchini are deliciously easy to eat. You can serve these hot or cold - great as a simple side dish or add on to your salads.

Instant Pot Zucchini

(454 grams) zucchini (,

(250 milliliters) cold water

Salt and black pepper

(454 grams) zucchini

(15 milliliters) vegetable oil

salt

(5 milliliters) regular soy sauce

(12 grams) garlic cloves (, minced)

Place Zucchini in Instant Pot: Add 1 cup (250 ml) of cold water and steamer basket in Instant Pot. Place 1lb (454g) zucchini chunks in the steamer basket. *Pro Tip: Ensure you&#039;re using 1 cup (250 ml) of Cold Water because using hot or warm water will directly affect the final results.

Pressure Cook Zucchini: Close lid, then turn Venting Knob to Sealing position. Pressure Cook at High Pressure for 0 - 1 minute, then immediately Quick Release. Open the lid carefully.

Season &amp; Serve Zucchini: Season zucchinis with salt &amp; black pepper, then give it a few tosses. Serve the zucchini as a side dish or chilled for a salad. Enjoy~

#1 Pressure Cook Method - Steamed Zucchini

Saute Zucchini in Instant Pot: Heat up Instant Pot using &quot;Sauté More&quot; function, and wait until it says &quot;HOT&quot;. Drizzle 1 tbsp olive oil in the inner pot, and ensure to coat the oil over the whole bottom of the pot. Add 1lb (454g) zucchini chunks and a pinch of salt in Instant Pot. Give it a quick stir. Leave the zucchini alone for 1.5 minute, then stir again. *Pro Tip: Stir once every minute for 3 - 4 minutes until the zucchini are well browned.

Add Garlic &amp; Soy Sauce: Add in minced garlic and 1 tsp (5ml) regular soy sauce, then saute for another minute.

Season &amp; Serve Zucchini: Taste one of the zucchini to make sure it’s thoroughly cooked. Adjust the seasoning by adding more salt if necessary (for reference, we added 1 - 2 more pinches of salt). Serve immediately &amp; enjoy these sauteed zucchini.

#2 Sauteed Method - Garlic Soy Sauce Zucchini

Fresh, healthy, and absolutely delicious side dish of sauteed mushrooms and zucchini!

Skillet Zucchini and Mushrooms

olive oil

butter, (divided)

zucchini,

Salt and pepper, (to taste)

yellow onion, (finely diced)

garlic, (minced)

vegetable broth

Chopped fresh parsley, (for garnish)

grated parmesan, (for garnish)

Add olive oil and 1/2-tablespoon butter to a large skillet and set over medium-high heat.

Add zucchini slices to the hot oil; season with salt and pepper and cook for 3 to 4 minutes, or until fork-tender. Remove zucchini from skillet and set aside. If there&#039;s any liquid in the skillet, wipe it out.

Return skillet to the burner and add remaining butter; melt butter over medium-high heat.

Stir in the onions and cook for 2 minutes, or until just softened.

Add mushrooms and cook for 5 to 7 minutes, or until tender and nicely browned. Stir occasionally.

Stir in garlic and herbs; cook for 20 seconds.

Return zucchini to the skillet and mix with the mushrooms; cook for 1 minute, or until heated through.

Pour in the vegetable broth and cook for 2 minutes.

Taste for salt and pepper and adjust as needed.

Remove skillet from heat.

Sprinkle with parsley and parmesan; serve.

This easy zucchini recipe is the perfect last-minute side for just about any meal! Zucchini rounds sauteed in good extra virgin olive oil and finished with homemade balsamic glaze, sesame seeds and a sprinkle of dried mint or parsley. Be sure to check out the recipe notes and tips. 

Easy Skillet Zucchini Recipe with Balsamic Reduction

balsamic vinegar

brown sugar

tbsp olive oil, more if needed

Kosher salt

pepper

sweet paprika

Black sesame seeds or toasted sesame seeds, optional

mint

Make the balsamic glaze or reduction. In a saucepan, heat the balsamic vinegar and brown sugar. Bring to a boil over medium-high heat, then reduce heat to medium-low and let simmer for 20 minutes or so. Remove from heat and let cool for 10 minutes; the balsamic glaze will continue to thicken as it cools (see shortcut option in notes)

Meanwhile, in a large pan or skillet, heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add zucchini rounds and season with salt, pepper and paprika. Saute over medium-high heat, tossing occasionally until zucchini rounds soften and gain some color on both sides (about 7 to 10 minutes)

Using a slotted spoon, transfer sauteed zucchini to a serving platter. Drizzle with the prepared balsamic glaze. Sprinkle sesame seeds and dried mint flakes on top. Enjoy warm or at room temperature.

Zucchini is one of my favorite summer veggies and this is my new favorite zucchini recipe!

Yumm the balsamic glaze looks killer! I have zucchini in the fridge and I'm totally going to make this tomorrow!

The pictures are fantastic!  The Zucchini look super delicious!

This is the yummiest dish! Such good flavor and a total hit! Thanks for sharing!

Always on the hunt for new ways to make zucchini and this balsamic glaze is incredible!

Just in time for the zucchini season. This recipe is SO creative and delicious that I am putting it in our weekly rotation. Thanks for sharing.

Sauteed zucchini in the summer is my FAVORITE! The balsamic glaze takes it to the next level! Yum!

This zucchini is amazing! So much flavor!

This will make an excellent side with the grilled chicken I am marinating for dinner tonight! Looks delicious!

Bookmarking this for when my zucchini starts coming in from the garden! Looks delicious!

Sorry but this didn't work out. My family and I didn't like it. Maybe because of the mint?  It tasted sweet and then the mint gave it a weird after flavor. I used the correct amount of brown sugar though.

This is delicious! I used zucchini from my garden and made the balsamic glaze. I like this glaze better than the store-bought and it’s only two ingredients. This will definitely be part of our summer menus.

Tasty, I didn’t add the dried mint or parsley at the end. I also had smoked paprika so used that and really liked the flavor. If I make it again I would definitely cut the original vinegar/sugar amount at least by half, or reduce it a lot longer. It did reduce somewhat but I ended up with a lot on the bottom of the serving dish. I’ll save it and hopefully find something else to use it with because I don’t want to waste it!

This Spicy Asian Zucchini is a quick, 5 minute side dish that&#039;s perfect for using up summer zucchini. You&#039;ll love this quick sweet, spicy, and savory sauce.

Spicy Asian Zucchini

Sesame oil (to coat)

honey

garlic (minced, (optional))

Tablespoons sriracha sauce

zucchini

sesame seeds

green onions (chopped)

In a glass measuring cup, whisk together the soy sauce, sriracha, honey, and garlic, if using. Set aside.

Heat a large non stick or cast iron skillet over medium high heat, and add enough sesame oil to coat. Add the zucchini in a single layer. (You may have to saute them in batches depending on the size of your skillet and how much zucchini you have). Saute, undisturbed, until the zucchini is browned on the bottom, about 2-3 minutes. Flip and brown the other side, about another 2 minutes.

Pour half of the sauce over the zucchini and toss for about a minute, adding the remaining sauce if needed. You want to have enough to fully coat all of the zucchini. Remove from heat and sprinkle with sesame seeds and green onions. Serve.

Top 4 sauteed zucchini recipes from across the web

The most viewed sauteed zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Zucchini

Skillet Zucchini and Mushrooms

Easy Skillet Zucchini Recipe with B...

Spicy Asian Zucchini

Top 4 sauteed zucchini recipes from across the web

The most viewed sauteed zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Zucchini

Skillet Zucchini and Mushrooms

Easy Skillet Zucchini Recipe with B...

Spicy Asian Zucchini

The most viewed sauteed zucchini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine