• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Side Dishes

    Pan-Seared Zucchini with Garlic and Basil

    Published: Aug 11, 2021 · Modified: Mar 12, 2022 · by Jess Smith · Jump to Recipe · Leave a Comment · This post may contain affiliate links.

    pan seared zucchini
    pan seared zucchini

    a white bowl of cooked zucchini

    With a side dish this delicious and simple you’ll never wonder what to do with that bumper crop of zucchini or summer squash again. Serve pan-seared zucchini with garlic and basil as a side dish to your favorite foods off the grill, summer sandwiches, or as a healthier side for burgers and hot dogs.

    It’s that time of year when everyone starts looking for new things to do with zucchini. Put it in cake, make muffins, shred it into fritters! Completely contrary to the standard home-gardener’s refrain, our little home garden produced 2 zucchini and 2 summer squash. Cucumbers? We got dozens, but our squash plants petered out fast.

    It means we’re still eating plenty of zucchini, but it comes from the farmer’s market. And, thanks to this delicious recipe with warm zucchini tossed in a garlicky dressing, we’re not at all tired of it. No zucchini bread here yet, but I’m sure it’s coming!

    Simple Summer Sides

    All this week we’re celebrating simple summer sides! It’s hot outside and beautiful produce is in-season, so I know we’re all looking for more ways to prepare those vegetables. 

    Follow along as I share my five current favorite summer sides that use one vegetable, pantry staples, and maybe a few herbs or aromatics to round things out. It will include:

    • Sweet And Tangy Marinated Cucumbers 
    • Crisp Corn Fritters
    • Pan-Seared Zucchini with Garlic and Basil (featured here)
    • Balsamic Marinated Tomatoes
    • Spicy Szechuan-Style Green Beans

    raw zucchini slices on a sheet pan

    Salting Zucchini

    Zucchini and summer squash contain a lot of water, so salting it before cooking it helps to draw out some of that moisture. The result is zucchini that is never mushy - it is tender and holds its shape when cooked.

    What to Serve with Pan-Seared Zucchini

    • Black Bean and Quinoa Veggie Burgers
    • Instant Pot BBQ Ribs
    • Pan-Seared Salmon and Gnocchi
    • Caprese White Bean Salad
    • Grilled Chicken with Mustard Barbecue Sauce

    Favorite Tools

    • Anchor 3-Piece Glass Mixing Bowls
    • Half Sheet Pan
    • Paper Towels
    • Lodge Cast Iron Skillet

    cooked zucchini in a white bowl

    cooked zucchini in a white bowl
    Print Recipe
    5 from 2 votes

    Pan-Seared Zucchini with Garlic and Basil

    With a side dish this delicious and simple you’ll never wonder what to do with that bumper crop of zucchini or summer squash again. Serve sautéed zucchini with garlic and basil as a side dish to your favorite foods off the grill, summer sandwiches, or as a healthier side for burgers and hot dogs.
    To adjust the servings in this recipe, click on the number next to servings.
    Prep Time30 mins
    Cook Time7 mins
    Total Time37 mins
    Course: Side Dish
    Keyword: easy side dish, easy vegetable side, summer, vegetables, vegetarian
    Servings: 4
    Calories: 146kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.00

    Equipment

    • Mixing Bowls
    • Half Sheet Pan
    • Paper Towels
    • Skillet

    Ingredients

    • 1 lb Zucchini or Summer Squash, halved lengthwise and sliced into ½-inch thick pieces
    • 1 teaspoon Kosher Salt (see note)
    • 2 tablespoon Extra Virgin Olive Oil
    • 2 tablespoon Red or White Wine Vinegar
    • 1 clove Garlic, minced
    • 2 tablespoon Cooking Oil (I use any neutral oil like vegetable, grapeseed, or avocado oil)
    • 10 leaves Fresh Basil, thinly sliced or chopped

    Instructions

    • In a mixing bowl, toss zucchini with kosher salt until the salt has coated most of the slices.
    • Line a sheet pan with a clean dish towel or paper towels. Spread zucchini out on the paper towels and let rest for 20 minutes. (This will draw out moisture to give the zucchini a more concentrated flavor and better texture as it cooks.)
    • Meanwhile, in a mixing bowl (you can use the same one you used to salt the zucchini, but wipe it out first), whisk together the olive oil, vinegar, and garlic.
    • After zucchini has been resting for 20 minutes, roll it up in the dish towel / paper towels and gently rub it to remove moisture that gathered on its surface.
    • Heat a large skillet with cooking oil over medium heat until the oil begins to shimmer.
    • Add zucchini to the heated skillet in a single layer (do this in batches if needed; be careful not to crowd the pan or it won’t brown). Let it sit in the hot pan, without turning, until golden brown on the bottom, 4 to 7 minutes. Gently flip the zucchini and continue cooking, stirring occasionally until tender, 6 to 7 minutes more.
    • Add warm zucchini to the bowl with the olive oil dressing and toss gently to combine.
    • Just before serving, fold in basil.

    Notes

    Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by about half. If using Diamond Kosher Salt, increase by about 25%. Everyone has their own preferences when it comes to salt, so be sure to taste and adjust as you go.

    Nutrition

    Calories: 146kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 591mg | Potassium: 306mg | Fiber: 1g | Sugar: 3g | Vitamin A: 293IU | Vitamin C: 21mg | Calcium: 23mg | Iron: 1mg

    *This post contains affiliate links*

    Related

    « Sweet Corn Fritters
    Balsamic Marinated Tomatoes »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower
    • a round One-Bowl Chocolate Guinness Cake on a wooden tray
      Chocolate Irish Guinness Cake

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef