This easy sauteed zucchini recipe is a light and flavorful side dish that comes together in minutes. Fresh zucchini is cooked in butter and chicken stock until tender but never soggy, then topped with cheese, toasted almonds, and fresh herbs. It’s the easiest (and tastiest) way to enjoy zucchini.
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This recipe is inspired by a dish at my favorite Italian restaurant, Basi Italia. For years, they’ve had an appetizer called zucchini pronto on the menu—and I’ve always loved it. So I recreated it as a simple zucchini side dish you can easily make at home.
Just like my parmesan roasted zucchini and my feta zucchini salad, this recipe is a great way to use up loads of zucchini!
📖Why My Recipe Works
- My recipe has a light flavor to allow the cheese and natural summer flavors to shine.
- The julienned zucchini cooks quickly and evenly, with no big chunks, tough skins, or mushy centers.
🧾Ingredient Notes
- Zucchini- Choose firm, dark green zucchini. I like using small to medium-sized zucchini as they're more tender and less watery.
- Butter- Use unsalted butter. If using salted butter, adjust the salt you'll add.
- Chicken Stock- Use low-sodium chicken broth or stock. To keep it vegetarian, use vegetable broth.
- Pecorino Cheese- Grated parmesan cheese will also work.
- Toasted Almonds- Swap them with pine nuts or walnuts.
- Red Pepper Flakes- A pinch of this adds a nice, subtle kick. Add more to taste, or skip this if you prefer a mild dish.
- Parsley- Substitute with whatever fresh herbs you have on hand. I like basil, mint, and chives.
⏲️How to Make Sauteed Zucchini with Pecorino
- Cut the zucchini evenly into thin matchsticks, about ¼ to ⅓ inch wide. This helps them crisp up nicely without getting soggy or mushy.
- Preheat the pan before adding oil, butter, and seasonings so that the zucchini pieces are seared properly. Coat them with the butter mixture, and sear just until zucchini is browned.
- Add the chicken stock and cook until it evaporates, about 5-7 minutes, stirring occasionally. Be sure not to overcook—the zucchini should be firm and tender, not mushy. Taste and season with salt and pepper. Turn the heat off before adding fresh parsley, toasted almonds, and cheese to keep the flavors fresh and vibrant.
- Toast the almonds in a dry pan over medium-low heat. Shake the pan to prevent them from burning, and toast just until they turn golden brown and fragrant.
👩🏻🍳 Expert Tips
- If your zucchini is watery, pat it dry with a paper towel to remove excess moisture.
- Make sure to slice the zucchini into matchsticks, not rounds, boats, half moons, or any other shape. This helps them cook evenly and achieve the perfect texture.
More Zucchini Recipes
🌡️Storing Leftovers
Store in an airtight container in the refrigerator. The zucchini is best eaten immediately but will last for 2 to 3 days. Leftovers can be eaten cold or warmed in a pan over low heat.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Sautéed Zucchini with Pecorino
Ingredients
- 1 ½ pounds zucchini
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup chicken stock
- ¼ cup minced flat leaf parsley
- 2 ounces shaved pecorino cheese
- ¼ cup toasted almonds see notes
Instructions
- Cut the zucchini into small matchsticks, about ¼ to ⅓ inch wide.1 ½ pounds zucchini
- Heat the oil, butter, salt and pepper in a large saute pan over medium high heat. Add the zucchini and toss to coat with the oil mixture.2 Tablespoons olive oil, 1 Tablespoon unsalted butter, ½ teaspoon kosher salt, ¼ teaspoon crushed red pepper flakes
- Add the chicken stock, cook until the liquid evaporates, about 5 to 7 minutes. The zucchini should be still firm, do not overcook!⅓ cup chicken stock
- Stir in the parlsey. Sprinkle the almonds and cheese over the top and serve.2 ounces shaved pecorino cheese, ¼ cup toasted almonds, ¼ cup minced flat leaf parsley
Notes
- The cutting of the zucchini is important to the overall success of this recipe. Zucchini sliced into rounds or half moons will not cook at the same rate.
- To toast the almonds, add to a dry pan over medium low heat. Toast until they turn golden brown. Shake the pan often to prevent burning.
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