Simple Sautéed Zucchini Recipe

I have dill and I have both squashes. I can’t wait. I also have goat cheese and am already thinking of how to serve it. But I think I could probably just eat it right out of the pan. Thanks!

I am going to make this for a veggie friend on Wednesday, with a bit of goats cheese stirred through some wholewheat spag!
Yum!

Yum – thanks for helping me be ready for the onslaught of garden zucchini!

That squash looks great! I also love zucchini on pizza – I actually thought that your frittata was a pizza at first glance. And the crunch of the almonds would round it out so nicely, too. Thanks!

I just planted a second round of vegetables and have a batch of zucchini in there, with no inspiration for recipes. I decided to start gathering some today and this looks perfect.

I just got home from my CSA with a load of zucchini, only to find more zucchini from last week, still in the refrigerator! What to do with all of this squash… of course 101cookbooks, Heidi has never let me down and then I find this post! I guess the squash epidemic has hit us all!

Thanks for the recipe! Our CSA has been loading us down with zucchini and I’m always looking for tasty ways to prepare it! We loved the flavor of the dill and took your recommendation of adding some feta cheese.

summer squash is also dynamite when browned in the leftover cumin brown butter from the squash soup you had up a few weeks ago. talk about simple and delicious!

Adding the almonds is a brilliant little twist, one that I’m sure the zucchini (and my tastebuds) will appreciate.

I appreciate your comment regarding not overcrowding the pan, as I do tend to steam my zucchini- causing them to become overly moist. I will try this recipe and rebuild my confidence in the area of zucchini/squash. Also- thank you for the great ideas on variation! We always have an abundance from our garden and need many ideas!
…And I share your thoughts exactly in regards to dill. I discovered this (the fact that I love it and how underused it is) in Tyler Florence’s recipes- specifically an omelet recipe and a salad (both w/ dill and absolutely fantastic).

You can make anything taste good when you cook it in an iron skillet, even vegetables. I guess I am still a kid at heart.

Sauteeing is my favorite way to prepare zucchini. I love your addition of almonds and dill though. yum.

Dill is one of my favorite go to herbs. I recently tried a similar zucchini recipe with mint…it was good. But I must say dill sounds like an improvement and the almonds are great finishing touch!

dill came to life for me when i was pregnant last year. i skipped the pickles and went straight to using dill as much as i could. still love it now.
And i have a zucchini begging to be cooked.
so, i say, perfect recipe.

While on holiday on a Greek island recently, we had tempura zucchini and eggplants. Possibly the best thing you can do with both vegetables, crisply fried and served with perhaps dill mayonnaise.

Oh wow, this has inspired me to eat cooked zucchini again:) I usually eat it raw but this is a great recipe! I love it grilled with some extra virgin olive oil and lemon pepper as well! Thanks for the inspiration!

mmm, I LOVE dill… so good with zucchini. We had some dill on beets a few nights ago, and it was lovely – hadn’t tried that combo before!

Perfect timing as summer zucchini and squash bounties are plenty. I love garlic and dill in the recipe. Have you tried oven roasted zucchini, I love those too.

I made this last night. It was wonderful all by itself. Thank you!

great idea. i’ve had some extra squash from our CSA and last night i diced it up and tossed in some potatoes and pearled barley, some fresh corn and cherry tomatoes. and a nice scallion vinaigrette with extra mustard to finish it off – potato-ish salad, i suppose!

Yummy! This looks delish!

I love that you used good sized zucchini–the baby ones have little flavor. I’ve long been a summer squash fan and I can always use more zucchini ideas. Your pictures are always so inviting.

Looks fantastic!

Heidi, thank you so much for the comment about steaming v. browning. I often make so much at once that I have had that very thing happen, and it is good to know why. Sauteed zucchini is one of my very favorite foods, and look forward to trying this new technique.
Love your simple veggie recipes. More please!
I am a big dill fan too.
Thanks for the links–great blog post.

Love your recipe. I will try it tonight! thanks so much for sharing.

With each idea you throw up, I think in my head “genius! genius!” I absolutely love zucchini and this post is bound to be one I keep coming back to =)

I love squash, but can’t, for the life of me, come up with new and creative ways of cooking it. This recipe certainly helps. My stomach just did a summersault and the thought of eating it.
ChiChi

i just took a vacation via the internet and it started here…india, amsterdam, brooklyn…your zucchini recipe took me back to my friend mika’s kitchen in roma…grazie heidi!

Sometimes I love dill, and sometimes it’s too overpowering for me – I’ve been obsessed with sage lately, I’m looking forward to trying this dish with both.
One question: any particular reason why you used almonds and not another nut?
HS: Hi Cara Mae, I had them on hand. I can imagine toasted pine nuts would be nice, or even walnuts….but the Marcona almonds are pretty great.

yum! Will have to come back to this recipe when it’s summertime here in NZ. Always on the look out for new things to do with Zucchini, they grow like weeds! Nice and simple… I like.

I have been all about zucchini lately!

Our garden is overflowing with zucchini at the moment, so this provides some very timely variation to our zucchini menu. Thanks for sharing.
April

I know people groan about the abundance of zucchini at this time of year, but I cannot get enough sauteed zucchini. I cooked it with dill, though–sounds worth a try!

Thanks Heidi! I have a potluck tomorrow and a fridge full of summer squash–this solves my side dish dilemma!

one day our paths will cross, and we can have quinoa falafels for lunch, thank you 🙂 Great list, I love when you do favorites, great resources!

Just caramelized a mess of zukes for lunch today, with heaps of onions, thyme and basil, plus one olive-oil fried egg, to top.
But almonds! I love the idea of their crunch, here.

I am determined to come up with as many delicious ideas as you do for using one simple (and presumably equally delicious) dish. Seriously, do you ever have any bad ideas?!

Looks fantastic! I love the frittata idea. And I’m with you on the dill thing, it is horribly under-rated

I don’t cook with a lot of dill, I wonder if it’s easy to grow in Texas…. It’s one of those herbs I just don’t have on hand unless a recipe specifically calls for it.

I have just eaten and this has still made my mouth water!

When it’s summer–that means LOTS of zucchini and lots of experimenting! There never seems to be too many recipes–either for main meals or desserts for this veggie. The almonds are a great idea–love adding all kinds of nuts to other recipes but this is a new twist. Thanks Heidi!

This looks delicious! My roommate and I jsut made Zucchini Parm last night with fresh picked zucchini from her grandmother’s garden. We have plenty more zucchini left so we’ll have to try this!

Thanks for another creative, easy, and super tasty recipe! Tried it tonight, over penne topped with feta, and loved it. This will be a summertime staple.

Beautiful pictures! I’d love to try this.

I love zucchini. This sounds like a great recipe to try.

Ooh, dill in cooked veggies just brightens a hot dish into a summer one. Thanks for the reminder, as I am still swooning over your carrot dill and bean dish.
And thanks for the links! Chocolate covered walnuts! I am so into that!

When I saw this recipe, I knew I had to make it — my local market is bursting with zucchini and has been selling young red shallots (maybe they turn into red onions?) for the past few weeks. The dill is fabulous. Definitely underrated! I also like how the almonds don’t toast but get soft. Thanks for the great recipe.

You always have great zucchini recipes. Zucchini, courgette, yellow squash, love it all. So versatile, in savory or sweet. I’ve made raw pasta out of zucchini shredded it for omelets, and paired it with chocolate. Yum. And a smudge of goat cheese? Yes, please!

I am growing to love dill more and more as well. I am actually growing dill for the first time, and it is ready for harvesting. Happy to have this inspiration to put it to good use.

I love zucchini; great recipe, Heidi!

Love to eat Zuchini fried … raw…. in a slaw .. or bread. Love that green wonder !
Sara

This sounds delicious! And I always wind up with too much zucc. The single layer tip is a good one! Thanks.

Thank you!! I am making dinner for my dad’s 60th birthday party tomorrow, and I decided to make a sauteed summer squash recipe, but I was not positive how I was going to do it. The universe is absolutely amazing. Thank you for your continuously inspiring posts!

Sometimes the simplest recipes are best! I’ve never thought to keep them in a single layer but I bet that really helps.

I am just learning to love zucchini – I hated it as a kid and was forced to eat it all summer long, when my grandmother had too much in her garden to put up with childish pickiness (not that she would have anyway).
I started with zucchini bread, moved on to my husband’s sautéed zucchini with hot pepper, onions, garlic, and pasta, and now I’m trying to branch out to things that, you know, taste like zucchini.
I am currently fridge-busting and will be making your buttermilk squash soup tonight, I think, but this dish looks delicious, too. I can really see it layered with phyllo dough and feta and baked until crispy…

Looks simply delicious and versatile! Thank you for the different options for serving!

Dill is my favorite herb! I have been making grilled/sautéed zucchini all summer and I cannot believe I never thought to add dill. Thanks for the wake-up call.
Also I am now obsessed with teux-deux.

Looks delicious !!

Curiously, I haven’t yet received ridiculous amounts of summer squash in my CSA share. I’ll have to seek some out this week! (And for what it’s worth, my Russophile boyfriend adores dill on everything.)

I think I’ll try this on pasta with lemon zest and parmesan. Mmmmmm….

I’m growing some gorgeous round yellow courgettes (zucchini) in Scotland this year – this will be a great recipe to use.
How do you avoid the garlic going bitter when frying?

I love using dill with zucchini. The flavors are so fresh, clean and just delicious.
This seems like its going to quickly become a staple in my Summer weeknight meals. I think I’ll try it tonight with on a fritatta. Thanks Heidi!

This sounds easy and delicious. I have never cooked zucchini before, but it seems about time for me to start! 😉

Simple and lovely! I just made oven roasted patty pan squash and zucchini for my 7 month old. I took a little of her puree, added coarse salt and ground black pepper and plopped a few spoonfuls on top of some wide tubular noodles for me and my husband. Was sensationally sweet and fresh – and simple!

my mother used to boil zucchini and drown it with dried dill which to this day (i’m 50) leaves a bad taste in my mouth. but this looks tasty and if i moderate the dill i think it could be quite good.
another quick, easy recipe: quarter and slice 1 lb. of zucchini along with 2 yellow bell peppers cut into 1-inch pieces, a pint of grape or cherry tomatoes and a couple of smashed garlic cloves and saute in a bit of olive oil for about 6-8 minutes. add salt and pepper. it’s delicious!

Courgettes… that’s what we call them from my side of the Atlantic. It is the season for them. Great recipe as usual!

Fantastic! I have been trying to figure out more creative ways to use all the squash I am seeing!

I do something similar but use basil or mint and add fresh lemon. Also, fresh corn kernels are a tasty “supplement.” As Heidi notes, the key is that things get browned.

Looks yummy – just picked up some zucchini and yellow squash at the market and have been wondering what I felt like doing with it. This will be perfect!
About the dill – my husband would never eat brussel sprouts until I roasted them with balsalmic vinegar and then just before serving sprinkled them with some fresh squeezed lemon juice, sea salt, freshly ground black pepper and fresh dill! Oh, just the BEST!!

My favorite thing to do with zucchini is to saute it with some mushroom slices and toss a little seasoning and parmesan cheese on it. Putting that with some pasta sounds like a great idea. I will be doing that soon. (will skip the dill though. not a fan, sorry)

Double the recipe? How about quintuple – my zucchini’s going nuts! This will help abate the invasion: Killer Zucchini Overtake Vancouver. Does it keep well in the fridge if I make lots?

Heidi, you must have read my mind because I was just not 10 minutes ago staring at the bag of zucchini I have in the fridge and looking for some inspiration. I already love simple, saute vegetables but I’m so excited to try it with the addition of almonds, slivered garlic, and dill! Thank you!

I love the idea of zucchini in a homemade crust with a dab of goat cheese. A sort of savory hand pie. Yum! Thanks for tonight’s dinner idea-I’m overwhelmed with squash 🙂

Thanks for the links. I have a feeling I will be obsessed with teuxdeux very soon. 🙂
Sorry for the anonymous comment right before this! whoops!

Yum! this looks great! I’ve been making zucchini flatbread and find it’s the perfect use for this wonderful vegetable!

Almond? It’s a brilliant idea. Lovely recipe, thank you!

Dill is one of my favourite herbs. My grandpa used it in alot of his Doukhobor recipes, and it always reminds me of his house.