Fresh vegetables are tossed in a mixture of oil and spices before being quickly cooked to create this irresistible skillet of Sauteed Zucchini and Onions.
Sauteed Zucchini and Onions
Inspired by the Indian Chicken Bites we’ve been making for over ten years now, this flavorful zucchini and onion skillet was everything I imagined it might be.
This zucchini and onion saute was absolutely taken over the top by the spice blend. It takes the earthy sweetness of these vegetables and adds just the right amount of flavor and heat to transform them into a phenomenal side dish.
How Long to Saute Zucchini
If you’re not sure how long to saute zucchini, you can’t go wrong checking out this guide I’ve made for the process. The cooking time for this recipe will vary depending on the size of the vegetables.
We like our zucchini to retain a good bit of crispness, so I always err on the side of undercooking it. If you prefer yours a bit more tender, feel free to cook to your own desired doneness.
Zucchini and Onion Saute
You’ll need the following ingredients to make this recipe:
- Italian zucchini
- yellow onion
- olive oil
- salt and pepper
- cumin, thyme, and paprika
- garlic powder, turmeric, and cayenne
Place the zucchini and onions in a large bowl. Drizzle with a tablespoon of oil and sprinkle with salt, pepper, cumin, thyme, paprika, garlic, turmeric, and cayenne. Toss well to coat.
In a large skillet over medium-high heat, warm the remaining tablespoon of oil. Add the vegetables to the pan and cook while stirring frequently, for about 6-8 minutes. When tender-crisp, remove from the pan. Take care not to overcook.
Zucchini and Onions
These two vegetables are so versatile. I use them all of the time. They have wonderful flavor and texture, no matter the method of preparation. (Just don’t overcook the zucchini and you’ll enjoy it too!) I enjoy them roasted, grilled, or sauteed as in this recipe.
In fact, sometimes I feel a lot like Sam-I-Am with zucchini. I like them when they make a boat. And, I like them in meatloaf. I like them when they’re sliced and cheesed. And, zucchini stir fry is quite nice, indeed!
Sauteed Zucchini Recipes
Interested in more sauteed zucchini recipes?
Served on its own or over Vegetable Rice or noodles, my whole family really enjoys this Zucchini Stir Fry with Chicken. It’s the perfect solution to a busy weeknight dinner.
Smoked Sausage Vegetable Stir Fry is a complete meal, in one pan, on the table in less than 20 minutes. The best part is the amazing flavors that are created with just a few ingredients!
Straight from the farmer’s market, Zucchini with Corn is a side dish worth talking about and sharing at your next cookout.
If you know how to cook Zucchini Noodles you can have a healthy and delicious side dish ready to eat in just minutes – perfectly seasoned with just butter and herbs or topped with your favorite Pasta Sauce.
Sauteed Zucchini and Onions
Ingredients
- 3 large Italian zucchini halved and cut into ⅓-½inch slices, about 6 cups
- 1 large yellow onion sliced thin, about 1 cup
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cumin
- 1 teaspoon thyme
- 1 teaspoon smoked or plain paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne
Instructions
- Place the zucchini and onions in a large bowl. Drizzle with 1 tablespoon of oil and sprinkle with salt, pepper, cumin, thyme, paprika, garlic, turmeric, and cayenne. Toss well to coat.
- In a large skillet over medium-high heat, warm the remaining tablespoon of oil. Add the vegetables to the pan and cook while stirring frequently, for about 6-8 minutes. When the zucchini is tender-crisp, with plenty of bite remaining, remove from the pan. Take care not to overcook.
Notes
Nutrition
Donna says
Why is this recipe so huge? My whole family wouldn’t eat this much at a meal—it’s a SIDE DISH, not the whole meal!
Mary says
Hi, Donna! You can scale the measurements for the recipe to fit your family’s requirements; we usually make enough to have some excess left over.