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a vertically aligned, top down photo of zucchini and onions in a white bowl on a wooden tabletop with a grey and white striped tea towel visible in the background.

Sauteed Zucchini and Onions

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.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

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

The cooking time for this recipe with 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.

Nutrition

Calories: 79kcal · Carbohydrates: 7g · Protein: 2g · Fat: 5g · Saturated Fat: 1g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 3g · Sodium: 402mg · Potassium: 462mg · Fiber: 2g · Sugar: 5g · Vitamin A: 378IU · Vitamin C: 31mg · Calcium: 35mg · Iron: 1mg
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