Easy Sauteed Zucchini

This recipe for easy sauteed zucchini a must-try if you love this vegetable. Tender crisp zucchini pieces are seasoned with cumin seeds, salt, and pepper.

This vegan, gluten-free recipe is a quick one to prepare in a skillet and comes together in less than 15 minutes.

Try this quick, easy and healthy zucchini and yellow squash recipe which is super simple that even a beginner cook can get it right!

Apart from sauteeing, I use zucchini to make a quick sweet bread as well as savory one.

Ingredients

• Zucchini or yellow squash or a combination of both. Did you know zucchini is also called courgette, especially in British English? 🙂
• Cumin Seeds
• Salt and Pepper (freshly ground pepper is the best)
• Cooking oil

If you are following any particular diet, please make sure that the ingredients used in the recipe are indeed catered to your specific diet.

Equipment Needed

I prefer a large non-stick skillet/frying pan for this recipe. If you have a very well seasoned cast iron pan, that would work as well. You might have to use a little more oil if you are using a castiron skillet depending on how well seasoned it is.

Cooking Spoons

Chopping Board & Knife

Serving Dish

If you have a pepper mill, you can use that. Else use mortar & pestle to finely grind black pepper.

Step By Step Instructions

• Heat oil in the skillet on medium-high heat. When the oil is hot, add the cumin seeds and fry for 30 seconds.
• Add freshly ground black pepper and give it a quick mix (30 seconds).
• Add the diced zucchini/yellow quash. [When you add the zucchini, it should sizzle]. Spread in one layer. Sprinkle salt. Cook for 5-6 minutes stirring occasionally.
• Increase the heat to high and cook for another minute. Remove from heat. Transfer to serving dish. Serve hot.

P.S: If you do not have a large skillet, then work in batches.

Prep & Cooking Times

This is a very simple recipe, there are no complex ingredients, no complex steps involved - simple enough to be a beginner recipe. The spices used are easily available, and if you have a nonstick skillet and a spatula, you are all set to prepare this.

Prep Time: The prep time of 5 minutes is based on my knife skills. :). If you are a beginner cook, then plan a few additional minutes for dicing up the vegetables.

Cook Time: I do not like mushy/soggy zucchini. I cook them until the pieces are just tender and caramelized at a few places. This brings out the freshness as well as the flavors.

Best Oil For Sauteeing?

Sauteeing zucchini is done at medium-high to high temperatures to get the best results - tender, but crisp pieces of zucchini that are not soggy/mushy.

Consider oil's smoking point before you use it - for sauteeing oils that have a higher smoking point would be ideal.

How To Cut Zucchini/Yellow Squash For The Recipe?

Wash the zucchini/yellow squash with water and remove all the dirt.

Trim the ends.

Cut the Zucchini/Yellow Squash into half, lengthwise. Now cut each of the halves further into two halves, lengthwise. Now, you will have four long pieces of zucchini/yellow squash.

Dice each long piece of zucchini into ½ -inch pieces.

Repeat with the rest.

Serving Suggestions

You can serve this is as a side for grilled/seared meat dishes. Zucchini is very popular during the summer months and this will be a wonderful side for your backyard barbecues.

Since zucchini is widely available throughout the year here in the US, I do not restrict this as a summer dish. This features in my weekly meal rotations frequently.

I also serve this as a side for my steamed rice and roti. Along with the skillet zucchini and, you can serve the following to make it a balanced meal by serving these:

Recipe Variations

This is my quick version of the pan-fried zucchini (and/or yellow squash) without compromising on the taste. Here are a few variations that you can try for this simple recipe:

• Sauteeing finely chopped garlic along with the cumin seeds.
• Sauteeing finely chopped garlic instead of the cumin seeds.
• You can also saute some chopped onions (cook them until they are translucent) before adding zucchini/yellow squash. (Note that cooking time slightly increases to account for frying the onions).
• Add some butter (or your favorite vegan butter) along with oil for a little indulgence. 🙂

What To Do With Leftovers?

Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat either using a microwave or on a stovetop.

Frequently Asked Questions

Additonal Notes

• 1 CUP = 250 ML. (US cups are typically 240 ml. You can use US cups with no significant change to the dish). 
• 1 TEASPOON = 5ML; 1 TABLESPOON= 15 ML
• Grams to cups measurements – we strive to provide these conversions as accurately as possible. There might be some slight variations depending on the brand, weighing scale, etc.
• This serves 3-4. Adjust the serving size to suit your dietary needs.
• Adjust the black pepper used to suit your taste.
• I use about two zucchini/one zucchini and one yellow squash the size of which is shown in the second picture. Just make sure that you are not overcrowding the skillet/frying pan. Work in batches if your skillet/frying pan cannot accommodate the quantity of zucchini used.