If you’re searching for a simple and delicious side dish to complement any meal, you’ll love this Italian sautéed zucchini and onions recipe. Tender, fresh zucchini and onions are quickly panfried in fragrant olive oil until they reach a perfectly golden hue.
If you enjoy zucchini recipes, be sure to try my recipe for zucchini and eggs.
It’s a tasty and versatile dish that’s perfect for breakfast, brunch, lunch, or dinner.
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Introduction
If you are a fan of zucchini and have them growing in your backyard, you probably know you don’t need to have a green thumb to get an overabundance of Italian squash!
But what do you do with your surplus harvest?
Thankfully, zucchini is a versatile veggie that can be cooked in many ways.
Roast them in the oven with peppers, onions, and tomatoes to make a delicious vegetable casserole.
Another great way to enjoy zucchini during the summer months is by grilling it. You can then marinate the grilled zucchini ribbons or roll them with a ricotta filling to make low-carb gluten-free zucchini lasagna rolls, or simply use your air fryer or oven to make the best zucchini sticks. Did you know you can also make a pizza with zucchini?
If you’re looking for an effortless way to change the taste of zucchini, try this easy sauteed zucchini recipe. The zucchini becomes tender and sweet as it cooks in the cast-iron skillet, caramelizing slightly.
The best part about this easy recipe is that only a few ingredients are needed: zucchini, onions, olive oil, garlic and fresh herbs such as parsley and/or oregano if available. A grating of Parmesan cheese is optional.
Mise en place
There’s a little bit of prep work in this recipe. So grab your sharpest knife and let’s get started!
Prep the zucchini: In this dish, fresh zucchini forms the foundation. You need about 1½ pounds (680 grams) of zucchini or yellow squash. Depending on their size, this is about 3-4 small to medium zucchini.
Trim off the ends and cut them into ¼-inch rounds. Do not remove the outer skin.
Place in a colander and sprinkle with ½ teaspoon of Kosher salt. Toss and allow to sit for 20-30 minutes.
Then, place a clean kitchen towel on the countertop. Remove the zucchini slices from the colander and place them on the tea towel. Gently pat dry the top with another tea towel. Paper towels can also be used.
Prep the garlic: While waiting for the salt to draw out the moisture from the zucchini, crush 2-3 garlic cloves with the side of your knife. Remove the papery skins and cut off the tips. Give them a coarse chop.
Prep the onion: Remove the outer skin of one small onion (or shallot) using your hands or a knife before cutting it into slivers.
Instructions
Add 3 tablespoons of olive oil onto a 12-inch (or wider) large skillet (cast-iron) with high sides over medium heat. When the oil is hot but not smoking, add the sliced onion and cook for 2-3 minutes.
Increase to medium-high heat and add the sliced zucchini in a single layer.
Cook undisturbed until browned around the edges, about 3-4 minutes, then flip them gently using tongs; you may need to work in batches depending on how large your pan is. Add garlic during the last 2 minutes of cooking to infuse zucchini with a savory flavor.
Remove pan from heat, add 1 tablespoon of minced fresh parsley or oregano and combine gently. Taste to adjust for seasonings.
Garnish with extra Italian parsley or oregano and a cheese grating if desired.
Tips
- The key to avoiding soggy zucchini is to drain out as much excess moisture as possible by salting first then draining in a colander for 30 minutes; finally, pat the zucchini dry using paper towels right before sauteeing.
- Use a wide skillet to avoid overcrowding the zucchini slices.
- When cooking, taste before adding more salt to avoid the dish becoming too salty.
FAQ
When it comes to sauteing or pan-frying zucchini, there are a variety of fresh herbs that can complement the flavor of this dish. Some good options include fresh basil, parsley, oregano, thyme, and rosemary. If you’re looking for a spicy kick, sage or cilantro can be nice additions.
Simply chop up the herb of your choice and add it to the pan at the end of sauteeing it. The key is to use fresh herbs, which will have the most flavor. Dried herbs can also be used, but you’ll need to use more to achieve the same level of flavor. Ultimately, it’s up to you to experiment and find the combination of herbs that you like best.
There are endless possibilities for cheese pairings for this zucchini side dish. However, one of the best ways to enjoy this flavorful vegetable is to pair it with classic Italian cheese. A good quality hard cheese like Parmigiano-Reggiano brings out the natural sweetness of the zucchini, while also providing a creamy contrast to the crispy pan-fried onions.
For a more robust flavor, Pecorino Romano is an excellent choice. This sheep’s milk cheese has a sharp, salty flavor that pairs well with the savory zucchini and onions. Lastly, Asiago cheese is another great option. Its mild flavor won’t overpower the other ingredients and will melt beautifully on top of the hot vegetables. No matter which cheese you choose, this easy zucchini recipe is a delicious and satisfying dish.
Serving suggestions
When it comes to side dishes, sauteed zucchini is an Italian classic. This simple dish is quick to prepare and can be served with various main courses.
It pairs well with grilled chicken or baked fish. It can also be combined with orzo or pasta. or other vegetables like caramelized cabbage or glazed carrots.
You can serve sauteed zucchini with a big Italian salad if you want a lighter option. Whatever you choose to serve with your sauteed zucchini is sure to please.
Easy zucchini recipes
Have you ever tried cooking zucchini with eggs? If you haven’t, here are some of my favorite zucchini recipes for you to try.
Zucchini frittata is a great way to use up your zucchini bounty! This dish is simple to make and can be enjoyed for breakfast, lunch or dinner.
Another simple recipe is this zucchini and eggs scramble. Adding the grated cheese is, of course, totally optional, but oh so very delicious! This vegetarian zucchini fritter recipe is tasty and so easy to make.
Take a look at these easy zucchini recipes for more inspiration.
If you still have plenty of zucchini left in your garden, may I suggest giving them away to your neighbor in honor of Sneak Some Zucchini onto your Neighbor’s Porch Day?
……..Yes. Really. There is such a day. And according to this resource, August 8th, is that day. One can only assume that this movement was started because zucchini is truly easy to grow and provides such a bountiful harvest.
So go ahead and share the goodness and enjoy some fun with your neighbors.
Recipe origins
So it’s back to my Italian-Canadian upbringing for this sauteed zucchini and onions recipe. I’ve already mentioned how I grew up in a household where certain meals were set for certain days of the week.
For example, Tuesday and Thursday suppers and Sunday lunches were reserved for pasta dishes. No exceptions. Ever.
This zucchini onion recipe was part of the line-up for Friday suppers, which back then were always meatless.
I vividly remember my Mom making this Italian sautéed zucchini recipe. She would always have two pans going… there were many mouths to feed… When these fantastic vegetables (onions) and fruit (zucchini) attained their golden perfection, she sometimes added a few well-beaten eggs and became a zucchini and eggs recipe. The final addition would be a generous addition, a GENEROUS addition of Parmesan cheese.
Absolutely, over the top!
And there you have it, sauteed zucchini and onions –another simple and tasty recipe to use up all that wonderful summer squash!
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THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this easy zucchini recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe

Italian Sauteed Zucchini and Onions: Easy Recipe
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Ingredients
- 3-4 zucchini, small-medium sliced ¼-inch rounds (about 1½ pounds)
- ½ teaspoon Kosher salt
- 3 tablespoons olive oil
- 1 small onion sliced
- 2-3 garlic cloves chopped
- 1 tablespoon fresh parsley or oregano minced
- pepper to taste
- 3-4 tablespoons Parmesan cheese. grated, optional
- more fresh parsley or oregano for garnishing optional
Instructions
- Trim off the ends and cut the zucchini into ¼-inch rounds.
- Place in a colander and sprinkle with ½ teaspoon of Kosher salt. Toss and allow to sit for 20-30 minutes.
- Place a clean kitchen towel on the countertop. Remove the zucchini slices from the colander and place them on the tea towel. Gently pat dry the top with another tea towel. Paper towels can also be used.
- Add 3 tablespoons of olive oil onto a 12-inch (or wider) cast-iron skillet with high sides over medium heat. When the oil is hot but not smoking, add the shallot and cook for 2-3 minutes.
- Increase heat to medium-high.
- Add the sliced zucchini in a single layer.
- Cook undisturbed until browned around edges, about 3-4 minutes, then flip them gently using tongs; you may need to work in batches depending on how large your pan is.
- Add garlic during the last 2 minutes of cooking to infuse zucchini with a savory flavor.
- Remove pan from heat, add 1 tablespoon of minced fresh parsley or oregano and combine gently together.
- Taste and adjust for seasoning.
- Transfer to serving dish.
- Garnish with extra parsley or oregano and cheese (if desired).
- Serve immediately.
Video
Notes
- The key to avoiding soggy zucchini is to drain out as much excess moisture as possible by salting first then draining in a colander for 30 minutes; finally, pat the zucchini dry using paper towels right before sauteeing.
- When cooking, taste before adding more salt to avoid the dish becoming too salty.
Nutrition
This post was originally published on August 7, 2016, republished on August 19, 2021 and more recently on August 4, 2022 with updated content. Thanks for sharing!
shaheen
Thanks for this delicious recipe
Maria
My pleasure Shaheen! Thanks for stopping by!
Jen
Great recipe! What type of cheese would you recommend on this?
Maria
Thanks so much Jen. Parmesan, Romano or even Asiago cheese work well. Enjoy!
Barbara
Delish.
Maria
Thanks Barbara, glad you enjoyed the recipe 🙂
Inna
I wish I was your neighbor! ;)) this looks yummy, will definitely make it. Made similar dishes before, but right now cooking on demand – only what kids request 🙂
Love your site, personal stories, recipes… THANK YOU!!
Maria
lol… yes, I remember those years 🙂 Thanks so much for taking the time to comment ♥♥♥
Karly
Wow! This recipe might be the one to actually convince my kids that zucchini can be delicious! And, well, if not… more for me!! 😉 Love this!
Maria
Your comment brought such a smile to my face …thankyou. Keeping my fingers crossed for you 🙂 Truly appreciate you dropping by.
deb@glutenfreefarina
Great timing. I was going to make some complicated squash casserole, but was just not up to it. I just finished making this simple, delicious dish and I’m just as happy. Thanks.
Maria
I’m happy too! Thanks friend 🙂
Michele
Love the simplicity but also the end result of this recipe. Making again tonight to go with some ravioli and sausages. This is my go to for squash/zucchini:) Thanks for sharing!
Jovina Coughlin
Delicious side dish.
Maria
Thanks Jovina 🙂