Italian Sauteed Zucchini and Onions

Italian zucchini recipes don’t get easier than this: zucchini and onions sautéed in olive oil until golden and tender, just 20 minutes of hands-on time.

Italian sauteed zucchini and onions was our Friday supper staple growing up. Meatless nights called for something simple, and this was it.

Tender zucchini and onions pan-fried in olive oil until golden, finished with garlic and fresh herbs. Just 20 minutes of hands-on time, with a short salting rest that makes all the difference.

As a retired dietitian, I love how a dish this simple, just zucchini, onions, olive oil, and a few herbs, can taste this good.

It’s proof that Southern Italian cooking has always known that a handful of quality ingredients, treated well, need very little else.

Jump to:

• Quick Overview
• What You’ll Need
• How to Prepare Your Ingredients
• How to Make Italian Sauteed Zucchini
• Tips
• FAQ
• Serving Suggestions
• Easy Zucchini Recipes
• Recipe Origins
• Recipe

Quick Overview

• Prep Time: 5 minutes (plus 20-30 minutes resting)
• Cook Time: 15 minutes
• Total Time: 50 minutes Yield: 4 servings
• Yield: 4 servings
• Method: Pan-fried in a cast-iron skillet
• Special Touch: Salting the zucchini and letting it rest for 20-30 minutes draws out excess moisture, the key step that prevents a soggy, watery result.
• Dietary Note: Vegetarian, vegan if Parmesan is omitted, naturally gluten-free. Serving Suggestions: Pairs well with grilled chicken or baked fish.
• Serving Suggestions: Pairs well with grilled chicken or baked fish.

What You’ll Need

• Zucchini. About 1½ pounds, or 3-4 small to medium zucchini. Yellow squash works equally well.
• Kosher salt. Used to draw excess moisture out of the zucchini before cooking, this is the key step for avoiding a soggy result, not just a seasoning.
• Onion. Adds sweetness as it caramelizes alongside the zucchini. A shallot works as a milder substitute.
• Olive oil. Use a good quality oil since it’s central to the dish’s flavor.
• Garlic. Added near the end of cooking so it infuses the dish without burning.
• Fresh parsley or oregano. Adds brightness. Fresh herbs make a real difference here over dried.
• Parmesan cheese. Optional, but a classic finishing touch. Pecorino Romano or Asiago also work well.

How to Prepare Your Ingredients

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. 

How to Make Italian Sauteed Zucchini

Add 3 tablespoons of olive oil to 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 sautéing. 
• 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

Serving Suggestions

Sauteed zucchini is a classic Italian side dish, quick to prepare and easy to pair with almost any main course. Serve it alongside grilled chicken or baked fish, or combine it with orzo risotto or other vegetables like caramelized cabbage and glazed carrots. For a lighter meal, pair it with an Italian green salad.

Easy Zucchini Recipes

If your garden (or grocery haul) has left you with more zucchini than you know what to do with, here are a few more ways to put it to good use.

Take a look at these easy zucchini recipes for more inspiration.

Recipe Origins

So it's back to my Italian-Canadian upbringing for this sautéed 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!

★★★★★ 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

I originally published this post on August 7, 2016, republished on August 19, 2021, August 4, 2022, and more recently on August 7, 2026, with updated content. Thanks for sharing!