Zucchini Deserves Better—Here’s How to Cook It Right

Zucchini is a definitive summer vegetable. It shows up in abundance—overflowing from farmers market crates, crowding garden beds and kitchen counters alike, waiting for its moment. But far too often, that moment ends in a pile of mush when you attempt to sear it in a skillet.

The problem isn’t the vegetable itself. Slightly sweet and with a gentle, grassy flavor, zucchini soaks up whatever you throw its way. It’s versatile, quick to sear, and offers a gentle balance to louder flavors when sautéed properly.

Because it’s mostly water, zucchini often takes an unintended trip to the steam room in your skillet, leaving you with limp, pale slices instead of the browning you’re after. Luckily, the fix for perfectly seared and browned zucchini is simple and fast.

5 Key Techniques for Perfect Sautéed Zucchini

1. Slice it (but not too thin). Fairly thick pieces maintain their structure better than thin slices, giving you something to bite into after cooking. Aim for 1/4- to 1/2-inch-thick rounds or half-moons. Slices that are too thin tend to overcook and turn limp before they get a chance to brown, while thicker cuts might brown on the outside but stay crunchy and undercooked in the center. That middle-of-the-road thickness hits the sweet spot: The pieces are sturdy enough to hold their shape, but thin enough to cook through and develop golden edges.

2. Salt it. Toss the cut zucchini with two teaspoons of kosher salt per pound of whole zucchini. Set the slices in a colander over a bowl and let them sit for about 30 minutes. You’ll be surprised by how much liquid is released. That water is what causes zucchini to steam instead of sear; drawing it out means less moisture, better browning in the pan, and a more concentrated flavor—a big win for a vegetable this mild. 

3. Dry it off. Pat the slices dry with a clean kitchen towel or paper towels. This step ensures you’re not adding any of that released water to the pan.

4. Sauté in hot oil. Heat a bit of oil (I prefer olive oil for its fruity flavor, but you can use whatever cooking oil you like) in a skillet over medium-high heat until shimmering. The pan needs to be piping hot when the slices start cooking. Add the zucchini to the pan in a single layer and make sure not to overcrowd the skillet. Once it’s in the pan, toss the zucchini only occasionally so it has a chance to caramelize. You’re better off trying to get one good hard sear on one cut side than trying to brown the slices all over, which runs the risk of overcooking them.

5. Cook until just tender. This is arguably the most important step. Don’t let the zucchini overcook—unless you’re intentionally cooking it down into a sauce or turning it into a dip. Otherwise, like when serving it as a side, the goal is tender, not falling apart. After about 10 minutes, you’ll have golden, browned zucchini that’s flavorful, tender, and structurally sound—not soggy or falling apart.

How to Serve the Zucchini

Zucchini is a truly adaptable vegetable—I often cook it with just a few simple additions. Once it starts to brown, I toss in an unrestrained amount of garlic slices. I then finish it with fresh lemon juice, a generous sprinkling of tangy sumac, and a flurry of torn mint to bring brightness and contrast. While I love preparing it simply, zucchini’s subtlety takes well to more assertive seasonings like cumin and turmeric, and to saltier flavors like miso and soy sauce. It’s excellent alongside grilled meat, folded into a sandwich, or paired with a cool, herby, lemon-zested yogurt sauce, preferably with chili oil spooned over top. Zucchini’s mildness doesn’t hold it back—it’s what gives it multitudes.

No, it’s not as attention-grabbing as a ripe tomato. But when it’s cooked with intention, zucchini becomes the kind of dependable summer staple you’ll actually look forward to.