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This Sautéed Italian Zucchini and Onion recipe is the perfect ode to simple, rustic Italian cooking! With just a handful of fresh ingredients, this dish transforms everyday zucchini and onions into a flavorful side that pairs beautifully with any meal.
You will also love our fried zucchini pasta and zucchini fritters.
Why You’ll Love This Recipe
A genuinely delectable medley of sauteed Italian zucchini, onion, and herbs. It is a light and satisfying dish to serve with any meal. The zucchini and onion are slightly sautéed and then steamed at the end to achieve the perfect taste and texture.
As seen in these photos, you can serve this dish plain or make it a meal and serve it with some fresh ricotta on the side. A little sprinkle of basil and parsley, a drizzle of olive oil, and this dish is gold.
If you are tired of bland veggie side dishes, let this become your new favorite! I’ve made it for countless friends, and it is a dish that will satisfy all taste buds (even the picky ones). Don’t delay, and share this recipe with your friends and family.
Recipe Ingredients
- Zucchini – Fresh and tender, offering a mild, slightly sweet flavor when sautéed.
- Yellow Onion – Adds a natural sweetness and depth to balance the zucchini. Optionally, you can include garlic if you like!
- Garlic – Infuses the dish with its aromatic and savory bite.
- Extra virgin Olive Oil – A key component of Italian cooking, it enhances flavor and creates the perfect sauté.
- Salt – To enhance and bring out the natural flavors of the vegetables.
- Black Pepper – Adds a mild kick and rounds out the seasoning.
- Fresh Parsley – Finely chopped for a pop of color and a hint of herbal freshness at the end.
Simple, vibrant, and effortlessly delicious—this dish will quickly become a family favorite!
How To Make Sauteed Italian Zucchini
Heat olive oil in a skillet over medium heat. Sauté sliced onions and garlic until softened and fragrant.
Add sliced zucchini, season with salt and pepper, and cook until tender and slightly golden, stirring occasionally.
Finish with fresh parsley and serve warm. Simple and delicious!
The key to Italian dishes is simple ingredients, fresh flavors, and good olive oil. The combination of these elements goes a long way to create a flavorful dish without overcomplicating the matter.
With this in mind, it makes the recipes approachable, delicious, and loved by all. The sweet onion and fresh zucchini with a little basil and parsley is all you need for this show-stopping side.
Italian Zucchini Variety
Italian zucchini is different from the regular green zucchini found in most U.S stores, in that the later is large, thick and has a uniform dark green color.
The Italian zucchini is smaller, a bit rounder with a chubbier appearance, and has a lighter green color that is randomly speckled with a cream color and is milder and sweeter in flavor.
The taste is superior and so sweet! These are hard to find in many regular grocery stores. For this recipe, I used the regular dark green variety you can find in any store in the U.S. If you happen to see them, BUY the Italian variety. They are sometimes called “Mexican zucchini”.
Recipe Variations
- Add Tomatoes: Toss in cherry tomatoes or diced Roma tomatoes during the last few minutes of cooking for a burst of color and sweetness.
- Cheesy Upgrade: Mix in shredded mozzarella or sprinkle extra Parmesan cheese generously before serving for a creamy, cheesy twist.
- Spicy Kick: Add a pinch of red pepper flakes or sliced chili peppers for a little heat.
- Herb Lovers: Swap parsley for Italian seasoning, fresh basil, oregano, or thyme to change the herbal profile.
- Protein Boost: Add cooked Italian sausage, pancetta, or even white beans for a heartier dish.
- Lemon Zest: Finish with a sprinkle of lemon zest for a fresh, citrusy brightness.
- Breadcrumb Crunch: Top with toasted breadcrumbs for a crispy texture. Toast the breadcrumbs on a baking sheet lined with parchment paper until golden brown.
Storage Instructions
Let the sautéed zucchini and onion cool entirely before storing. Transfer to an airtight container and refrigerate for up to 3 days.
To reheat, warm in a skillet over medium heat with a drizzle of olive oil or reheat on a baking sheet in the oven at 350°F until warmed through.
Freezing is not recommended, as zucchini can become mushy when thawed.
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Italian Zucchini Recipe
Ingredients
- 4 medium zucchini, Italian or U.S variety, thinly sliced (here is the Mandoline I like to use)
- 1 medium yellow onion, diced or thinly sliced
- 2 Tablespoons good quality olive oil
- ½ cup fresh parsley, roughly chopped
- 8 leaves fresh basil, torn by hand
- Salt and Pepper to taste
Instructions
- Heat a large sauté pan to medium heat. Add oil. Add onion and sauté for about 5 minutes until soft and slightly brown. Add zucchini and keep sautéing for about 10-12 minutes until they are all slightly brown. Stir constantly. Season with salt and pepper.
- Add a drizzle more olive oil in the pan. Cover with lid and turn to low heat. Let simmer an additional 20 minutes until the zucchini are very soft (not mushy). Add the fresh basil and parsley. Stir to combine and take off heat. Add additional salt if desired. Leave covered until ready to serve.
- Serve with fresh ricotta cheese or as a side dish to accompany any meal.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best recipe for summer zucchini!
Make this once a week. Brings me back to my childhood
Yes, it does the same for me as well. 💙I’m happy you love it.
A family favorite recipe that is loved by all!