Italian Zucchini Recipe - Simple and delicious zucchini side dish recipe made with Italian seasonings, olive oil, balsamic vinegar and butter pan-fried to golden perfection. This is one of our favorite go-to healthy dinner side dishes done in twenty minutes.
We love this Italian Zucchini Recipe because it's super easy to make and is the perfect healthy side dish. One of our favorite main courses to serve with this zucchini is Slow Cooker Balsamic Chicken. I will link a few more of our favorite main courses to serve with zucchini for you below.
This recipe will serve about four to six people as a side dish. If you are cooking for a larger crowd, simply double or even triple the recipe.
Notes on Ingredients for Italian Zucchini:
Zucchini - Three to four large zucchinis cut into half inch thick slices. Yellow squash can be used as a substitution.
Olive Oil - We use olive oil and butter to sear the zucchini in. Use your favorite good quality olive oil or avocado oil may be used as a substitution.
Butter - Salted or unsalted butter will both work great in this recipe.
Balsamic Vinegar - Adds a nice flavor to the zucchini. However, this ingredient can be skipped if you don't have it on hand.
Italian Seasoning - Salt + Paprika + Dried Basil + Garlic Powder + Onion Powder + Dried Parsley + Black Pepper.
Tools to have on hand for this recipe:
- Skillet - To cook your zucchini in.
- Spatula - To stir the zucchini while cooking.
- Cutting Board - To chop up your zucchini on.
- Measuring Cups + Spoons - For properly measure your ingredients.
- Chef Knife - For chopping the zucchini.
How to make Italian Zucchini:
Begin by mixing Italian seasonings in a small bowl and chopping zucchini into half inch thick half moons.
Toss zucchini in a large bowl with seasonings, one tablespoon oil and balsamic vinegar.
Heat a large skillet over medium heat. Once the skillet is hot, add remaining tablespoon oil and butter.
Cook zucchini until bottoms are golden brown, then flip zucchini over and cook until golden and tender. Be careful not to overcook to prevent zucchini from becoming mushy.
When done, remove zucchini from heat and serve with your favorite main courses.
More Easy Vegetable Side Dishes:
Stovetop Sweet Potatoes - Simple and delicious pan fried sweet potatoes done in under 20 minutes. Serve as a healthy dinner or breakfast side dish.
Parmesan Roasted Red Potatoes - Simple and delicious seasoned roasted red potatoes tossed in fresh parsley and parmesan cheese. These potatoes are the perfect dinner side dish recipe.
Balsamic Glazed Carrots - Quick and easy balsamic glazed baby carrots with a hint of lemon and honey. These are perfect for a healthy side dish to pair with your lunch or dinner!
Teriyaki Glazed Brussels Sprouts - Delicious golden pan seared Brussels sprouts tossed with teriyaki sauce.
Main Courses To Serve With Zucchini:
Slow Cooker Alfredo Marinara Chicken - Dinner made easy using only four simple ingredients. Simply add your favorite Alfredo sauce, marinara sauce, chicken breasts and Italian seasonings to your crockpot and cook!
Grilled New York Strip Steaks - Tender and juicy Montreal style New York Strip Steak marinated and seared on a hot grill. These steaks are super easy and always turn out so delicious!
Balsamic Pot Roast - Tender and delicious beef roast cooked low and slow in a balsamic sauce. This recipe is one of my favorite easy go-to dinners.
Blackened Chicken Recipe - Delicious juicy pieces of chicken seared hot in a skillet with paprika, garlic powder, cumin, black pepper, salt and cayenne pepper.
Frequently Asked Questions:
Yes! Yellow squash can be used in substitution for zucchini.
Zucchini will often get mushy if it is overcooked. Be careful not to overcook the zucchini to prevent this.
Store completely cooled zucchini in an airtight container in the fridge for up to 2-3 days.
Italian Zucchini Recipe
Ingredients
- 3 Zucchini
- 2 tbsp Olive Oil
- 1 tablespoon Butter
- 1 tablespoon Balsamic Vinegar
Italian Seasoning
- ½ teaspoon Salt
- ½ teaspoon Paprika
- ½ teaspoon Dried Basil
- ½ teaspoon Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Dried Parsley
- ⅛ teaspoon Black Pepper
Instructions
- Begin by mixing Italian seasonings in a small bowl and chopping zucchini into half inch thick half moons.
- Toss zucchini in a large bowl with seasonings, one tablespoon oil and balsamic vinegar.
- Heat a large skillet over medium heat. Once the skillet is hot, add remaining tablespoon oil and butter.
- Cook zucchini until bottoms are golden brown, then flip zucchini over and cook until golden and tender. Be careful not to overcook to prevent zucchini from becoming mushy.
- When done, remove zucchini from heat and serve with your favorite main courses.
Nutrition
Neil
Great side dish!