Vegan Simple Sautéed Zucchini
Sometimes the simplest dishes are the most satisfying, and this sautéed zucchini is proof. Four medium zucchini get sliced into rounds and cooked in olive oil over medium-high heat until they're genuinely golden — not just warmed through — which makes all the difference in flavor and texture. Thinly sliced garlic goes in halfway through, turning fragrant and just barely golden at the edges before a bright squeeze of fresh lemon juice ties everything together. A handful of roughly chopped basil or flat-leaf parsley scattered on top adds a fresh, herby finish that feels a little fancy for about ten minutes of effort. Every ingredient here is naturally plant-based, so there's nothing to swap or substitute — just clean, whole-food cooking from start to finish. It serves four as a side and pairs beautifully with pasta, grains, or anything coming off the grill.
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 4 medium zucchini (about 1 ½ lb total), sliced into ¼-inch rounds
- 3 cloves garlic, thinly sliced
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp fresh basil or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
- 2
Add the zucchini rounds in a single layer — work in two batches if needed to avoid crowding — and cook undisturbed for 3 minutes, until the undersides are golden.
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