Garlic Butter Zucchini is fresh zucchini sautéed in butter with minced garlic and finished with salt and black pepper. Serve with Italian Stuffed Peppers or Vegan Teriyaki Chicken.
Skillet Garlic Butter Zucchini
I like this recipe because it’s an easy side dish that pairs well with a variety of cuisines. When the garden is producing more zucchini than I know what to do with, this is a favorite way to use it up.
All you need are a few basic ingredients and it’s ready to go in about 10 minutes.
How to Choose Zucchini (Size Matters!)
Those giant zucchini in the grocery stores and farmers’ markets may be impressive but their size tends to result in more pulp and less flavor than the littler guys.
For the best flavor, look for small to medium-sized zucchini. They should be vibrant green in color and firm to the touch, with no visible cuts or scrapes.
Ingredients for Garlic Butter Zucchini
Here’s what you’ll need. Exact amounts are in the recipe card below.
- Zucchini – Small to medium gives you the best flavor and texture. See the sizing notes above. Slice into halves or quarters so each piece has a flat cut side for browning.
- Butter – Carries the garlic flavor and helps the zucchini brown. Use unsalted so you can control the seasoning.
- Garlic – Fresh minced garlic gives a sharper, more vibrant flavor than jarred. Two teaspoons is noticeable without overpowering the zucchini.
- Salt and Black Pepper – Season to taste after cooking.
Make it Vegan
For a plant-based dish, use vegan butter.
How to Make Garlic Butter Zucchini
Prep time: 5 minutes | Cook time: 5 minutes | Total time: 10 minutes | Servings: 4 | Cuisine: American
STEP ONE: Cook the Zucchini. Into a large skillet over medium-high heat, add the butter. When the butter is melted, add the zucchini. Let it sit undisturbed for the first 1 to 2 minutes to develop browning, then stir and continue cooking until fork-tender, about 3 minutes total. Zucchini goes from tender to soft quickly, so check it early.
STEP TWO: Add the Garlic. Add the garlic and continue cooking for an additional 30 seconds. Remove from heat.
STEP THREE: Season and Serve. Add salt and pepper, adjust seasoning to taste, and serve hot.
Optional Add-Ins
- Yellow Squash: Swap half the zucchini for yellow squash
- Fresh Herbs: Add additional earthiness with a pinch of fresh thyme, parsley, or oregano. Sprinkle the herbs in along with the garlic.
- Lemon Juice: Squeeze a little fresh lemon juice over the zucchini just prior to serving.
- Red Pepper Flakes: Adds a touch of heat.
Frequently Asked Questions
Garlic burns quickly at medium-high heat. Adding it in the last 30 seconds of cooking gives it enough time to release its flavor into the butter without turning bitter.
Two common causes: the zucchini was too large (more pulp, more water), or the pan was not hot enough before adding it. A hot pan helps the zucchini brown rather than steam. Make sure the butter is fully melted, and the pan is hot before the zucchini goes in.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. Reheat in a skillet over medium heat. The microwave works, but the zucchini will soften further.
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Garlic Butter Zucchini Recipe
Ingredients
- 1 pound zucchini sliced into halves or quarters
- 1 tablespoon butter
- 2 teaspoons garlic minced
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Into a large skillet over medium-high heat, add the butter. When the butter is melted, add the zucchini. Let it sit undisturbed for the first 1 to 2 minutes to develop browning, then stir and continue cooking until fork-tender, about 3 minutes total. Zucchini goes from tender to soft quickly, so check it early.
- Add the garlic and continue cooking for an additional 30 seconds. Remove from heat.
- Add salt and pepper, adjust seasoning to taste, and serve hot.
Nutrition
This post was updated on July 7, 2026.
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