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Sautéed Zucchini with Sun-Dried Tomatoes

Sautéed zucchini with sun-dried tomatoes is a quick Italian-American side where golden zucchini coins get tossed with chewy, intensely flavored tomatoes and garlic. Cook it in one skillet for vibrant, aromatic results in minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 medium zucchini Sliced into 1/4-inch rounds
sun-dried tomatoes
  • 0.3333333333 cup oil-packed sun-dried tomatoes Sliced
sun-dried tomato oil
  • 3 tbsp oil from the sun-dried tomato jar
garlic
  • 4 garlic cloves Thinly sliced
red pepper flakes
  • 0.25 tsp red pepper flakes
salt and black pepper
  • 0.5 tsp salt and black pepper To taste
parmesan
  • 0.25 cup parmesan cheese Shaved
fresh basil
  • 2 tbsp fresh basil Torn
lemon juice
  • 1 tbsp fresh lemon juice

Equipment

  • 1 Cast iron skillet

Method
 

Sauté
  1. Heat the sun-dried tomato oil in a large skillet over medium-high heat until shimmering.
  2. Add the zucchini in a single layer and cook undisturbed for 3 minutes until golden on the bottom, then flip and cook 2 more minutes.
  3. Add the garlic slices and red pepper flakes and cook for 30 seconds until fragrant.
  4. Stir in the sun-dried tomatoes and toss to combine, then cook for 1–2 more minutes.
  5. Season with salt and pepper, squeeze the lemon juice over, and remove from heat.
  6. Top with shaved parmesan and torn fresh basil, then serve immediately.

Notes

Pro tip: keep the zucchini in a single layer so it browns instead of steams—work in batches if your pan is crowded. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over low heat. Freezing isn’t recommended because zucchini softens. For a dairy-light swap, use a reduced-fat or finely grated pecorino-style alternative in the same amount.