Learn how to cook zucchini on the stovetop – it is the best way and so easy! This simple and delicious method lets the zucchini be the star of the show.
Zucchini season is in full swing here and I love it! In this post, I’ll be sharing my favorite way to cook up zucchini, and I’m pretty sure it’s the best way to make zucchini – how to cook zucchini on the stovetop!
I love the easy-to-grow summer vegetable, I have green zucchini, yellow zucchini, and black zucchini growing in my garden right now!
Here are a few of my favorite recipes, a couple of my favorite ways to incorporate it into recipes you already use and love, and how I like to store the leftovers.
- The Best Way to Store Zucchini
- The Best Zucchini Bread Muffins
- How to Cook Zucchini on the Stovetop
- Beef Taco Filling
- Pasta Alla Andy: Zucchini and Sausage Spaghetti
- Easy Zucchini Recipes
I hardly consider this a “recipe,” it takes a total of 10 minutes tops and is so simple. I really love simply sautéing zucchini on the stovetop because it lets the zucchini be the star of the show and keeps the texture intact, no one wants soggy squash!
Top Tip For Cooking Zucchini
My top tip for how to cook zucchini on the stovetop is to get your pan very hot before putting the zucchini in. This ensures you get nice color while letting the zucchini keep a bite to it and not becoming soggy.
You can use oil instead of the butter, but you’ll have to cook the zucchini a bit longer to get good browning. Butter heats more quickly, which means that you are able to get good browning in a shorter amount of time. Perfect for browning veggies quickly and keeping their texture in tact!
My favorite pan to use for this recipe is a cast iron skillet, again because it heats really well and helps keep the zucchini from turning mushy. But just use whatever you have and if you let it get hot enough it should be fine.
What Is The Best Way To Cook Zucchini?
Sauteeing zucchini is a great way to get them crisp, juicy, and still leaves a lot of texture intact.
How Do You Prepare Zucchini for Eating?
After washing your zucchini, cut off both ends (the stem and the bottom). Then cut the zucchini right down the middle lengthwise to reveal the seeds inside. If desired, you can scoop out the seeds, but most recipes will leave them included because they are tasty. You can remove the peel of the zucchini or leave it on (I usually vote to leave it on).
How Do You Cook Zucchini To Keep Nutrients?
The best ways to cook veggies so that they can keep their nutrients are either by steaming them or sauteing them. This is because they don’t cook for too long and they are not submerged in any liquids that could remove the nutrients. Slow cookers and boiling methods will remove more nutrients because they cook longer and in liquid.
FAQs Best Way To Cook Zucchini
The healthiest way to eat zucchini is by eating it raw but that’s not always the tastiest option as most people enjoy eating zucchini once it’s been cooked and softened a bit.
Zucchini is a very watery vegetable that will get soggy if cooked in any number of ways, but sometimes placing sliced zucchini on a paper towel to absorb liquid can help before sauteeing.
You can also sprinkle the cut zucchini with salt and let them sweat for several minutes before cooking them.
Or if you’re cooking your zucchini in the oven, you can place the zucchini on a baking rack above a baking sheet so that the liquid drips off of the veggies without them having to soak as they cook.
This will depend on the thickness of your squash and how hot you are cooking it but it usually takes about 5-10 minutes to saute zucchini. You will know that it has finished cooking when the zucchini is just lightly golden but not quite browned.
Don’t be tempted to keep stirring and checking on the zucchini while it cooks, it will brown much better if you can resist the urge and just let it do its thing! I hope you enjoy your abundance now that you know how to cook zucchini!
More favorites from Longbourn Farm
How to Cook Zucchini on the Stovetop
- 3 tablespoons butter
- 2 zucchini squash medium
- 1/2 teaspoon season salt
- 1/2 teaspoon pepper
- Slice zucchini into 1/4 inch slices.
- Heat butter in a medium skillet (cast iron works best) over medium-high heat until butter is melted (see note).
- Add zucchini to the pan, and shake into a single layer and season with season salt and pepper.
- Leave without moving for a few minutes until golden brown.
- Flip slices over and repeat previous step.