How to Cook Zucchini

Get it while it’s hot! Summer’s sweetest green treat is here and gone in a flash so take full advantage of Fresh Zucchini Four Ways with these simple preparations. Always tender, mild, and buttery, this summer squash gets next level with just a touch of char from roasting, grilling, sautéing, or even your air fryer!

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Jump to:

• Zucchini Benefits
• How to Store Fresh Zucchini
• Zucchini Flavor Pairings
• Method 1: Roasted Zucchini
• Method 2: Grilled Zucchini
• Method 3: Air Fryer Zucchini
• Method 4: Sautéed Zucchini
• Beyond the Basics: More Zucchini Recipes
• How to Cook Zucchini (4 Ways)
• Ratings

Thank goodness we’re not usually introduced to zucchini as a raw salad vegetable. It’s not shockingly bad, like a potato or an eggplant, but it’s not … pleasant. Much like the potato, once cooked, zucchini (or “courgette” if you’re fancy) takes on magical properties that make your eyes roll back in your head and your butt melt into your chair. (Sorry … is that just me?)

While I think this non-sweet summer treat is best enjoyed ripe, fresh and simply seasoned during the summer months, zucchini definitely has a growing cult following thanks to its outstanding ability to double as a healthy, low-calorie, low-carb stand-in.

If you’re thinking zoodles, the granddaddy of veggie “noodles,” you’re on the right track. But don’t stop there. Zucchini boats take a stuffing as well as any pepper, and you can even use thin-sliced “sheets” instead of pasta in lasagne.

However you prepare it, the trick is handling this delicate (and easily overwrought) vegetable with a gentle hand to bring out its best qualities during the cooking process. And if that’s not a metaphor for life, I don’t know what is…

Zucchini Benefits

Add another one to the list of oh-so-good and oh-so-good-for-you veggies! Zucchini is what I like to call a “broad-spectrum” veggie – it’s got serviceable amounts of a lot of nutrients (vitamins, minerals, and antioxidants) – the most bountiful of which is vitamin A (Retinoids, ladies! Amirite?).

One cup of cooked zucchini is only 17 calories, an already low 3 grams of carbs (minus 1 gram of fiber), and even a gram of protein for good measure. Bottom line – absolutely Whole30 and paleo friendly, but low-carb and keto eaters can enjoy this particular squash guilt-free.

How to Store Fresh Zucchini

We’ve all seen those homegrown mutant zucchinis that could double as a bat. That might be great for your softball league, but it’s not necessarily what you want for dinner. While certainly still edible, zucchini really should be harvested while they’re still relatively young and ≤8″ – these will yield tender flesh that’s mild and slightly sweet. Plus, less water content to sweat off during cooking. Perfetto!

Once you’ve got your perfect zucchini in hand, store it as-is up to 5 days in the fridge in a loose plastic bag (let it breathe!) – do not wash or cut until you’re ready to cook it.

Zucchini Flavor Pairings

• Garlic: both fresh and garlic powder
• Italian Seasoning: most of the cooking methods below call for a dash of Italian seasoning. This classic combo is the perfect herby addition for basic zucchini dishes.
• Fresh Basil or Parsley: we almost always reach for a sprinkle of fresh herbs, just before serving, to enhance cooked vegetables. It’s a great way to continue using up bits of that fresh herb bundle you bought for a different use.
• Toasted Walnuts and/or Pecans: go for just a sprinkle of chopped nuts just before serving, or get more creative. Toasted pecans are tossed into this Grilled Zucchini Salad.
• Hard Italian Cheeses: parmesan and pecorino are particularly good.

Method 1: Roasted Zucchini

Here’s one great reason not to ditch your sheet pans in the summer. Roasted Zucchini is about as close to comfort food as a simple veggie side can get. Basil, garlic, and just a bit of caramelization from the oven add depth to this veggie’s buttery, rich flavor. 

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How to Roast Zucchini

1. Preheat oven to 450°F and line your baking sheet with parchment paper.
2. Toss sliced zucchini with oil and seasonings, and arrange in a single layer on your baking sheet, with room to breathe between each piece.
3. Transfer to the oven and roast for 10 minutes.
4. Flip to the broiler setting and broil 5 minutes, until golden brown.
5. Remove from the oven. Season and garnish to taste, and serve immediately.

Chef’s Tips

• Both rounds and half-moon shapes work well.
• Give ’em breathing room – zucchini has a high water content, so breathing room between each piece ensure the pieces roast, not steam. Use 2 baking sheets when doubling the recipe.
• You WANT the zucchini to brown – like many vegetables, zucchini is mostly water. When the natural sugars caramelize and char, that is where you’ll get so much more flavor!
• For an additional layer of flavor, substitue up to 2 teaspoon of the olive oil for walnut, pecan, or even sesame oil.

Method 2: Grilled Zucchini

Lightly seasoned, perfectly grilled zucchini during peak summer is a thing of beauty, but for many, it’s also a limited-time-only preparation. So, take advantage of the overlap in grilling season and zucchini season while you can. These “steaks” are great as a side dish but also make for a show-stopping grilled veggie sandwich or salad.

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How to Grill Zucchini

1. Heat a grill to about 350°F/medium heat or prepare a charcoal for indirect heat.
2. Slice zucchini lengthwise into ½” slabs. Brush with oil and season, one side at a time.
3. Place zucchini on the grate in a single layer. Close the lid and cook 4 minutes. Flip and repeat.
4. Season with fresh basil and serve immediately.

Chef’s Tips

• Always properly heat your grill! If you don’t have a grill thermometer, use the hand test.
• Lightly brush the grill with olive oil to prevent sticking.
• Close the lid when grilling! It will help the zucchini cook faster and create a better char.

Method 3: Air Fryer Zucchini

Take this as your sign to swap out your saute pan this summer. Air Fryer Zucchini cuts out the grease and the guesswork. Even better, it gives this delicate squash absolutely beautiful texture. Simply slice and season to prep. Cooks in under 15 minutes, with a few mid-cycle tosses for even browning.

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How to Cook Zucchini in the Air Fryer

1. Slice the zucchini lengthwise, then widthwise into ½” moon shapes. 
2. Combine the zucchini, oil, and seasoning in a bowl and toss until coated.
3. Place zucchini in air fryer basket in an even layer no more than halfway. 
4. Cook 12 minutes at 400°F, shaking every 3-4 minutes.
5. Garnish and serve immediately

Chef’s Tips

• Oil in a separate bowl – don’t use aerosol spray in your air fryer basket; if you need to add a bit more oil while cooking, use a mister instead.
• Preheat your air fryer as required (check manufacturer instructions).
• Arrange in an even layer. Some overlap is fine, but don’t fill the basket more than halfway full.
• Shake every 3-4 minutes for more browning, but at least once, halfway through.

Method 4: Sautéed Zucchini

In less time than it even takes to get your grill fired up, Sautéed Zucchini – with the perfect amount of seared crust – can be on your plate. Mild-mannered squash transforms into a super easy side with help from sidekicks like fresh basil and garlic in just about 15 minutes! Just don’t forget to put down your spatulas and let that char build while sautéing.

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How to Saute Zucchini

1. Heat a 12” skillet over high heat. Add the oil and heat until it shimmers.
2. Add the zucchini to the hot skillet, toss once to coat in the fat, then cook undisturbed for 3 minutes. Toss once more, and again saute undisturbed for an additional 3 minutes.
3. Make a well in the center of the pan. Add a tiny splash of olive oil if the pan is dry, then add the garlic. Sautee, stirring constantly, for 1 minute or until very fragrant. Stir the garlic into the zucchini, saute 2 minutes more, then remove from heat.
4. Season with salt, pepper, and fresh basil. Serve immediately.

Chef’s Tips

• HIGH HEAT is the key to this recipe. The goal is to char the zucchini quickly before they release too much liquid.
• Use a large enough skillet! The key to perfectly charred zucchini is to sustained contact with high heat. This is much easier to achieve with a large 12″ skillet.
• Don’t stir too much. Zucchini is 95% water, and largely flavorless without help. The help here? CHAR! The natural sugars in zucchini will char over high heat and create delicious flavor.
• Season with salt at the end. Salt draws out moisture, which isn’t a benefit in this recipe. Wait to season until the zucchini is cooked.
• Don’t eyeball your fats. More fat means more moisture and that’s not always a good thing, especially when you’re sautéing vegetables with a high water content like zucchini.

Beyond the Basics: More Zucchini Recipes

• Parmesan Zucchini Fries
• Italian Sausage Stuffed Zucchini
• Sauteed Zucchini and Corn
• Zucchini and Corn Pasta
• Chicken Zoodle Soup
• Paleo Zucchini Bread
• Tarragon Pesto over Zucchini Noodles

Did you try one of these methods to cook zucchini? What’s your favorite? Tell us all about it in the comments below!

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