Sautéing zucchini sounds simple—just chop them up and toss them in a pan! Yet, the results can vary: sometimes it’s okay, sometimes it’s delicious, and sometimes it’s a flop. Let’s explore how to get it right every time, with tips to keep your zucchini dishes exciting and varied.
Choosing the right pan: skillet, sauté pan, wok…
Before you start, it’s important to choose the right cookware. The large skillet might seem like the obvious choice, but let’s consider your options.
- Skillet: ideal for small batches, it allows for excellent control over the cooking process, rapid evaporation of moisture, and a beautiful caramelization. Choose a large one, but make sure your heat source can handle it (large skillets can be less effective on induction stoves).
- Sauté pan: perfect for cooking larger quantities of zucchini. Its high sides prevent splattering and make stirring easy. However, evaporation might be slower, leading to well-cooked zucchini with some cooking liquid left behind.
- Wok or wok-style pan: the advantage of this shape is that it allows for even cooking with just a small heat source. Woks are more efficient than large skillets on induction stoves. While not ideal for sliced zucchini, they’re great for diced or baton-shaped pieces. Remember to stir frequently during cooking.
- Plancha: if you have one and the season is right, a plancha is an excellent tool for sautéing zucchini. The even heat across a large surface is ideal. Be sure to stir and flip the zucchini pieces regularly during cooking.
How to cut zucchini for sautéing
How you cut your zucchini can change the final outcome of your dish. The possibilities are endless:
- Slices: Perfect for quick and even cooking. Thicker slices give a tender texture, while thinner slices offer more crunch.
- Half-moons or quarters: Easier to stir in the pan, these offer similar results to slices.
- Diced: ideal for mixing with other vegetables or as a topping for dishes like pasta. They cook quickly.
- Baton shapes: for an elegant presentation and a crunchy texture.
- Turned zucchini: these are fusiform chunks, like batons but even more refined.
Everything is possible—check out our dedicated article on cutting zucchini for more ideas.
Should you disgorge zucchini before cooking?
Salting zucchini, or « degorging, » involves sprinkling them with salt and letting them rest to remove excess water. But is it necessary?
- Yes, for golden zucchini: it helps achieve a firmer texture and a more golden color. Simply let them rest with salt for 15 to 30 minutes, then rinse and dry before cooking.
- No, if you’re short on time or want full flavor: the zucchini will release more water during cooking, but they’ll retain all their flavor and nutrients.
Choosing the right cooking fat
Fat is the foundation of sautéed dishes. But which type should you choose?
- Oil: the classic choice—use any cooking oil you prefer: canola, sunflower, peanut, or grapeseed. Olive oil is a special mention, adding a Mediterranean flavor that pairs beautifully with zucchini.
- Butter: for a richer taste and a lovely golden color.
- Butter and olive oil combo: combine the two for the best of both worlds, with enhanced caramelization.
Should you oil the zucchini before cooking?
Lightly oiling the zucchini before cooking can help distribute the fat more evenly and promote better caramelization. However, you can also just pour the oil directly into the pan before adding the zucchini—it’s simpler and means fewer dishes to wash!
Cooking techniques: Crisp, tender, or caramelized?
The secret to perfectly sautéed zucchini lies in the cooking process.
- Start on low heat for caramelized zucchini: cook slowly to let them release their water, then increase the heat at the end for a golden finish.
- High heat for crisp zucchini: sauté quickly to keep them crisp.
- Medium heat for tender zucchini: cook longer at medium heat to make them soft and tender.
To cover or not to cover?
Generally, it’s best not to cover zucchini while cooking to avoid them becoming too soft. You can cover them briefly to kickstart the cooking process, then uncover to allow excess water to evaporate.
Seasoning your zucchini
Seasoning is the final touch that transforms your sautéed zucchini. Salt and pepper are essential basics, but here are some ideas to elevate your dish.
- Garlic: Whether powdered or freshly chopped, garlic adds depth that complements zucchini perfectly.
- Onion or shallot: They bring a strong, fruity flavor, especially finely chopped shallots—always a favorite.
Spices
- Paprika: Adds a smoky, slightly sweet touch. Try smoked paprika for an even more intense flavor.
- Cumin: A pinch of cumin adds earthy warmth, ideal for dishes inspired by Middle Eastern or Indian cuisine.
- Coriander seeds: Add at the beginning of cooking to soften and release their flavor.
- Turmeric: Adds a beautiful golden color and a subtle flavor.
- Madras curry: This blend, rich in turmeric, also adds color with a rich, aromatic profile.
- Espelette pepper: Adds a touch of spice without overwhelming heat.
In fact, sautéed zucchini is a fantastic canvas for experimenting with new spices—try za’atar, ras el hanout, black curry, or caraway seeds.
Fresh or dried herbs
- Basil: fresh basil provides a slightly sweet, peppery flavor that pairs well with warm zucchini.
- Thyme, rosemary, oregano: these Mediterranean herbs add aromatic depth that complements the mild sweetness of zucchini. Use them fresh or dried.
- Fennel or dill: both add a hint of anise that works well with zucchini.
- Parsley: fresh parsley adds a touch of brightness and vibrant color.
- Coriander: for a more exotic flavor, fresh coriander is an excellent choice. Sprinkle over your dish just before serving.
Cream
Adding a touch of cream at the end of cooking turns your sautéed zucchini into a rich, indulgent dish. You can also experiment with coconut cream, ricotta, or soy cream.
What to serve with sautéed zucchini
Sautéed zucchini is versatile and pairs well with many dishes. Here are some ideas:
- Grilled meats: a light and tasty side for chicken, beef, or lamb.
- Fish: sautéed zucchini often accompanies seared salmon, but it’s also a great match for any fish.
- Omelet: perfect for a quick vegetarian meal.
- Pasta, rice, quinoa: a quick vegetarian dish.
- Salads: cold, sautéed zucchini cubes fit perfectly into a mixed salad.
It’s up to you to invent!
Hope this article inspires you to diversify your menus and create your own recipes—don’t hesitate to share your ideas in the comments.