Zucchini Side Dish Recipes

zucchini-side-dish-recipes Credit: CC0/congerdesign/pixabay

As a summer squash, zucchini is a vegetable that goes great with many warm-weather meals. It can be grilled, sauteed, roasted, and fried, and it adds a dose of healthy fiber to breads and muffins. A simple vegetable side dish recipe involves slicing zucchini and carrots and sauteing them with a bit of butter, resulting in a colorful side. If you have the time for more prep-work, however, stewed zucchini will bring plenty of flavor to the table. The following zucchini recipe is based on one by Ruth Rogers as seen on bon appetit.


1. Trim the zucchini. Cut each zucchini in half length-wise, and slice each half on the diagonal into one-inch pieces.

2. Heat the olive oil in a large skillet. Add the garlic, and cook the slices until lightly golden. Stir frequently to prevent the garlic from burning.

3. Push the garlic into the middle of the skillet, and add the zucchini pieces around it. The zucchini can overlap but should not form more than two layers. Cook on medium-high heat without stirring until the zucchini is golden brown on the bottom, about three minutes.

4. Add a pinch of salt to the skillet, and stir the zucchini and the garlic together. Reduce the heat to medium-low, and cover the skillet. Cook for an additional eight to ten minutes, stirring occasionally. If the skillet is too dry, add a tablespoon of water so that the zucchini has a bit of liquid to cook in.

5. Once the zucchini is tender, add another pinch of salt along with the basil. Turn the heat back up to medium-high. Continue to cook the zucchini, occasionally giving it a rough stir to help the edges of the zucchini break down. Your zucchini is done when most pieces are tender, with some parts cooked down into a coarse puree.

6. Add the lemon juice and mint, along with salt and pepper to taste. If you like a slight kick to your side dishes, you can add a sprinkle of dried chili flakes as well. Serve with pasta or a good crusty bread.

  • 1 1/2 pound small zucchini
  • Olive oil
  • 2 garlic cloves, sliced
  • 1/4 cup loose fresh basil, chopped
  • 1/4 cup loose fresh mint, chopped
  • Juice from half a lemon
  • Salt and pepper to taste