Learn how to make sauteed zucchini and squash with this quick and easy lemon garlic recipe. In little as five minutes you’ll have a healthy, yet richly flavorful, zucchini recipe ready to enjoy!

Ingredients Needed
If you have some fresh zucchini or summer squash on hand, chances are you are ready to make this easy zucchini recipe!
- Zucchini and Squash – Use one or the other, or a combination of them both. If you are using garden zucchini, pick smaller sized ones so they don’t contain as many seeds.
- Olive oil
- Garlic
- Salt and Pepper
- Lemon
How To Saute Zucchini
The key to making the best sauteed zucchini recipe is to not season with salt until it is done cooking. Similar to roasted zucchini recipe, salting the squash before cooking draws out the moisture and makes it mushy during cooking.
- First heat the pan and oil so it is nice and hot before adding the zucchini and squash.
- Add the zucchini, toss with olive oil, and then let it sit in a single layer, undisturbed, for 2 minutes.
- Cook and stir for an additional 2 minutes for the veggies to finish cooking and saute the other sides. In the last 30 seconds add the minced garlic.
- Remove from heat and season with salt, pepper, and freshly squeezed lemon juice.

How Long to Cook Zucchini on the Stove
When the pan and oil are heated adequately beforehand, zucchini chunks only take 4 minutes to cook on the stove. This yields perfectly crisp tender zucchini and squash that still has a little of a bite and texture.
Why does Zucchini get mushy?
Some people turn their nose up at zucchini because they do not care for the mushy texture, but that is a result of improperly prepared zucchini. Learn how to cook the best zucchini by following these tips.
- Choose the right sized zucchini and squash – Save larger zucchini for baking recipes, such as gluten free zucchini bread, zucchini brownies, and blueberry zucchini bread. Ideally harvest zucchini, or buy, when it is 5-7 inches long. Otherwise it can be tasteless or bitter.
- Salting before cooking – Salt draws out moisture, so save the seasoning until after the summer squash has cooked.
- Overcooking – If you have chosen a young, small squash, it only requires a few minutes to become crisp tender.
- Leaving in seed core – To avoid mushy zucchini, cut out the seed core, leaving only the flesh and skin around it. When the seeds come in contact with heat they automatically soften and can become spongy.
- Use high heat – The key is cook the zucchini as quick as possible on high heat. Lower temps means longer cooking times, allowing more time for the vegetables to break down and soften.
Does Zucchini Need to Be Peeled?
No, summer squash does not have to be peeled because it has a very thin, edible skin. The larger the zucchini is, the thicker the skin will be, so peeling those can be a matter of preference.
Some people peel zucchini when baking with it to eliminate the green color, but it’s not necessary. Peeling also helps “hide” the green from unsuspecting kids to use in pasta, meatballs, or casseroles.
More Sauteed Zucchini and Squash Recipes
Use this easy sauteed zucchini recipe as basic guide for cooking various versions. Add preferred spices, fresh herbs, or finish with a sprinkle of cheese. Below are some suggested modifications.
Zucchini and Onions – Begin by sauteing the onions for 3 minutes before adding squash. Use any type of onion – yellow, sweet, red, or white.
Zucchini and Tomatoes – Add halved cherry tomatoes or chopped Roma tomatoes with the seeds removed. Since more veggies are being added, slightly increase the amount of garlic, salt, and pepper to adequately flavor the dish.
Zucchini and Yellow Squash – Combine a variety of summer squash for a more vibrantly colored dish.
Cheese – After it has finished cooking sprinkle on freshly grated parmesan, feta cheese, or goat cheese.
Herbs – Add dried or fresh herbs after cooking, such as basil, oregano, crushed red pepper, oregano, basil, or thyme.
Click here to see the
step-by-step web story instructions for this recipe!
Need More Easy Garden Recipes?
- Grilled Zucchini and Squash
- Baked Tomatoes
- Zucchini Pancakes
- Roasted Beans and Potatoes
- Green Bean Salad
- Mini Hasselback Garlic Potatoes
- Baked Zucchini Fries

SAVE THIS Lemon and Garlic Sauteed Zucchini Recipe TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Sauteed Zucchini with Lemon and Garlic
Equipment Needed
Ingredients
- 1 tablespoon olive oil
- 2 zucchini, cut into 1/2" thick semi-circles
- 1 garlic clove, minced
- ½ tablespoon lemon juice
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
Instructions
- Pour oil in a large skillet and heat over medium high heat until pan and oil are hot. Add the zucchini chunks, toss with olive oil, and let it sit in a single layer, undisturbed, for 2 minutes.
- Cook and stir for an additional 2 minutes to finish cooking and saute the other sides. In the last 30 seconds add the minced garlic, continuing to stir.
- Remove from heat and season with salt, pepper, and freshly squeezed lemon juice. Serve immediately.
DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND RATE BELOW!
Recipe Notes
Avoid these common mistakes!
- Choose the right sized zucchini and squash – Save larger zucchini for baking recipes, such as gluten free zucchini bread, zucchini brownies, and blueberry zucchini bread. Ideally harvest or buy zucchini when it is 5-7 inches long. Otherwise it can be tasteless or bitter.
- Salting before cooking – Salt draws out moisture, so save the seasoning until after the summer squash has cooked.
- Overcooking – If you have chosen a young, small squash, it only requires a few minutes to become crisp tender.
- Leaving in seed core – To avoid mushy zucchini, cut out the seed core, leaving only the flesh and skin around it. When the seeds come in contact with heat they automatically soften and can become spongy.
- Use high heat – The key is cook the zucchini as quick as possible on high heat. Lower temps means longer cooking times, allowing more time for the vegetables to break down and soften.
Nutrition
This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Alena says
This recipe and especially the tips are so helpful! Love all the ways you suggest avoiding soggy and mushy sauteed zucchini!
Melissa says
Hi Alena!
I’m glad you enjoyed all the tips! Enjoy the recipe 🙂
Best,
Melissa
Jagruti's Cooking Odyssey says
I have some leftover courgette right now! I must give this a try!!
Melissa says
Perfect! I always have a surplus of zucchini in the summertime!
Best,
Melissa
Eileen Kelly says
Such aa delicious zucchini recipe. So easy to prepare and the flavors are fresh. My garden zucchini are being used well with this simple and tasty recipe.
Melissa says
I’m so glad, Eileen! Thank you so much for taking the time to write!
Best,
Melissa
Moop Brown says
I’m a big fan of zucchini and love how healthy and easy to make this recipe is- thanks!
Melissa says
You are so welcome and I completely agree!
Best,
Melissa
Tara says
I love lemon and I love summer squash. so this recipe was a must try! Your tips on cutting out the seed core and salting after cooking made all the difference. No more soggy zucchini!
Melissa says
Hi Tara,
I’m so glad! Thank you so much for writing. I really appreciate and I’m glad the tips help!
Best,
Melissa
Jacqueline Debono says
I love sauteed zucchini. We make it a lot in summer as I have them growing in the garden. Yours look delicious. Thanks for the tip about adding salt after. I didn’t know that!
Melissa says
Hi Jacqueline,
We too enjoy zucchini all summer long. I love how versatile it is, but simply sautéing it is perfection!
Best,
Melissa
Sharon says
I have zucchini in my refrigerator all summer long and this sauteed zucchini is one of my favorite easy side dishes to make with them.
Melissa says
Hi Sharon!
I’m so glad! Enjoy the recipe!
Best,
Melissa
Uma Srinivas says
Simple yet delightful zucchini recipe! I love zucchini in any form and any shape. This will be a perfect side dish with rice and curry!
Paige says
This is really helpful, and I love zucchini and eat it all the time! Didn’t know some of these things, so thanks for the tips!
Melissa says
Hi Paige,
I’m glad you found it helpful. Thank you so much for taking the time to let me know!
Best,
Melissa