Sautéed zucchini with parmesan, truffle oil, garlic and parsley makes for a flavorful and tasty side dish. It’s one of my favorite zucchini recipes that’s quick and easy. If you’ve got an abundance of zucchini from your garden or the market, you definitely need to make this recipe.

What should you serve it with? It pairs great with my Dijon Baked Salmon, Orange Glazed Salmon, Crispy Baked Chicken Thighs and Honey Mustard Chicken.

Several years ago I was eating parmesan truffle fries in a restaurant (those are amazing, right?) and it dawned on me that I could use those same flavors with zucchini. Thus, parmesan truffle zucchini was born. And I have to say, you’re gonna love it.

It’s an easy side dish that you can whip up on the stovetop while you’re making other things as there’s just a few ingredients. Zucchini is one of my favorite vegetables and I’ve got a TON of zucchini recipes on this website (I’ve listed several of those for you below). But once you taste this cheesy, garlicky, savory goodness I think sautéed zucchini may become your favorite new recipe.

Sautéed Zucchini Ingredients

There’s only a handful of ingredients in this recipe. Here’s what you’ll need:

• Zucchini: You can use either green or yellow zucchini squash in this recipe, it’s up to you.
• Olive Oil: Just a little bit to coat the pan. If you prefer a more buttery flavor, you could also use ghee which is more stable at higher heat.
• Parmesan: Grate some fresh, authentic Parmesan, also known as Parmigiano Reggiano. Don’t use the cheap stuff in the green container (you know what I’m talking about). Fresh tastes so much better.
• Truffle Oil: This is the secret weapon ingredient. It adds that amazing earthy aroma and distinct flavor of truffles. Again, choose a quality truffle oil (look for organic), otherwise it may just be a “flavor” or “essence” from chemicals.
• Parsley: Fresh parsley adds a pop of green and some herby goodness.
• Salt and pepper: Season to your liking.

How to Make The Best Sauteed Zucchini

This recipe comes together fast so it’s best to have all your ingredients sliced, chopped and prepped. Here’s how you make it:

Saute the Zucchini

After you’ve heated the oil in your pan add half the zucchini (you don’t want to crowd the pan). But here’s the key step: don’t touch it! Let the zucchini get nice and golden on one side (about 2 minutes) before stirring and flipping to the other side. Tongs can be helpful to ensure you get all the zucchini flipped to the other side.

Once your first batch of zucchini has cooked for 6-7 minutes, transfer it to a plate and then repeat this process with the other half of zucchini.

Saute the Garlic

When your second batch of zucchini is nearly done, push the zucchini to the side and add your minced garlic. Sauté it for about 30 seconds. You don’t want to add it earlier as it could burn – and that’s never good. Then add the first batch of zucchini back to the pan, give it a stir and turn off the heat.

Add the Parmesan, Truffle Oil and Parsley

Stir together your grated parmesan, truffle oil and parsley in a bowl. This ensures that the truffle oil flavor is all over the parmesan and it’ll get more evenly distributed around the zucchini.

Make sure the heat is off at this stage as truffle oil is a finishing oil and quite delicate. Pour the cheesy mix on top of your zucchini, give it a stir, breathe in the amazing aroma and enjoy!

How Thin Should You Slice the Zucchini?

Slice the zucchini about 1/4 inch (or slightly smaller) in width. You can use either a sharp knife or a mandoline. On a mandoline, it’s usually one of the thicker settings. And the mandoline does make slicing all the zucchini super easy.

More Zucchini Recipes to Enjoy

• Zucchini Lasagna
• Paleo Zucchini Bread
• Baked Zucchini Fries
• Zucchini Pasta with Lemon Garlic Shrimp
• Zucchini and Prosciutto Egg Muffins
• Mexican Chicken Zucchini Noodles

And to give a shout out to some of my other favorite side dish recipes, try my Coleslaw, Garlic Ginger Bok Choy, Mashed Cauliflower and Garlic Sauteed Swiss Chard. Enjoy!