Zucchini With Summer Herbs

Total Time
Prep 15 mins
Cook 10 mins

A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.

Ingredients Nutrition


  1. Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
  2. Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
  3. Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.
Most Helpful

5 5

Another great veggie recipe! I cut the recipe in half and had to use dried herbs. It was still very good. I left out the tarragon because I never use it. Made for Fall PAC 2011.

5 5

Made this to go along side oven roasted chicken legs and vegetables for dinner tonight. Loved the flavor of the herbs combined with the zucchini! I did use a combination of 2 zucchini and 2 yellow summer squash, as that is what I had on hand. And even though I am a garlic lover, I did omit it only because I wanted the flavor of the fresh herbs to really stand out. Thanks so much for sharing this recipe...it is a must for gardeners who end up with more zucchini then they know what to do with. Made and reviewed for the August 2011 AUS/NZ Recipe Swap Game.

5 5

Really delicious and simple. I made it for company and got rave reviews.