Sautéed Zucchini with Gruyere

Quick and EasyGluten-FreeLow CarbZucchini

Simple sauteed zucchini recipe with onion, garlic, fresh tarragon, basil, and Gruyere Swiss cheese.

Photography Credit: Elise Bauer

After several years of observing the results of my feeble gardening attempts, my next door neighbor Pat (76 and still going strong) graciously responded to my pleas for help and has been guiding me this spring with soil amendments, starter plants, seeds, and all around gardening advice.

As a result, here it is early June and I have a zucchini plant that is growing with wild abandon (amazing what a little water, sunshine, and organic fertilizer can do). The plant produces almost one zucchini a day and has been for about a month.

Blessed with this new bounty, we now have a very good reason to try out new zucchini recipes, so be warned, you may be seeing more zukes on this site the summer than usual. (Have a favorite zucchini recipe? Please let us know in the comments.)

Sauteed Zucchini with Gruyere

This particular zucchini sauté recipe is a take-off of my mom’s stand-by summer squash recipe. Gruyere Swiss cheese adds a wonderful nutty sophistication to this simple dish.

Gruyere is on the expensive side, but you don’t end up needing as much because the flavor is more concentrated. You can substitute another Swiss cheese if you like.

We have fresh tarragon and basil growing in the garden, which is what I used, but you could also use dried, or even Herbes de Provence. The trick to keeping the zucchini from getting soggy and overcooked, is to sauté it quickly in a rather hot pan.

Sauteed Zucchini with Gruyere

Sautéed Zucchini with Gruyere Recipe

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Yield: Serves 4


  • 1 lb zucchini (about 4 small zucchini or 1 large), sliced into 1/4 to 1/2 inch thick slices (if working with a large zucchini, cut in half lengthwise first)
  • 1-2 Tbsp grapeseed oil or canola oil
  • 1/2 onion, sliced
  • 1 clove garlic, minced
  • 2 Tbsp chopped fresh tarragon (or 1/2 teaspoon dried)
  • 1/4 cup chopped fresh basil (or 1 teaspoon dried)
  • 2 ounces Gruyere Swiss cheese (can substitute other Swiss cheese), thinly sliced
  • Salt and pepper


1 Heat oil in a large sauté pan on fairly high heat. (An anodized aluminum pan works well for this purpose because it is stick resistant yet can handle high heat.) Coat the bottom of the pan with the oil, adding more if needed. When the pan is hot, add the zucchini and onions. Spread out along the bottom of the pan.

Cook quickly on high heat, stirring frequently, until all zucchini pieces are a little browned at least on one side (about 2 minutes). Sprinkle with salt and pepper while cooking. Halfway through the cooking, add the garlic and the herbs. If there is any sticking to the pan, add a little more oil.

2 Remove the pan from the heat. Place slices of cheese over the zucchini in a single layer. Cover the pan. Let sit for a few minutes, until the cheese is just melted.

Remove the zucchini to a serving dish. Serve immediately.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Sautéed Zucchini with Gruyere on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Sautéed zucchini with spinach and basil pesto from Kalyn's Kitchen

Quick sauté of zucchini with almonds, from Deb of Smitten Kitchen

Sauteed Zucchini with Gruyere

Showing 4 of 47 Comments / Reviews

  • Allison

    I made zucchini-cashew pancakes using a banana-pecan pancake recipe. I just did a one-to-one substitution. It was too watery so I kept having to add flour. I should have been more careful and added the liquid a bit at a time. They were tasty though.

    The original Moosewood Cookbook has a recipe for a pizza crust that uses 3 1/2c zukes, so you could try that too.

  • Marc

    One of my favorites is the zucchini fritters recipe in Chez Panisse Vegetables. Easy and infinitely adjustable for your mood and what herbs and cheese are on-hand. I wrote up an adaptation of the recipe on my blog recently.

    Another good one is the zucchini with chorizo (Mexican-style) and tomatoes in Rick Bayless’s Mexican Kitchen.

    What about pickling them? Does that produce anything tasty?

  • daniele

    One of my favourites is “pasta con le zucchine”, or pasta and zucchini.

    1 lb sliced zucchini
    Abundant olive oil
    Grated Parmesan cheese
    Salt and pepper

    Sprinkle zucchini with salt and drain for a couple of hours. Remove excess water with kitchen paper or a towel and deep fry in olive oil. Zucchini should fry slowly and gently until slightly brown.

    Cook your preferred type of pasta “al dente”, that is until we still need to use your teeth to eat them… Both “long” pasta like spaghetti or “short” like tortiglioni will do).

    Put drained pasta into serving plate, add fried zucchini with a spoon of same oil, sprinkle with Parmesan cheese and enjoy.

    Beware: Very formal comment!
    In standard Italian, singular is “zucchina” [dzu:ki’na], plural is “zucchine” [dzu:ki’ne], while the word now common in English (“zucchini” [dzu:ki’ni]) is just a local variety.

  • cheryl

    I love to take the zucchini that get to big, split them and hollow out the centers. Then, using a mixture of turkey sausage, crimini,breadcrumbs and tomato, I stuff them. Top off with some fresh parm and bake them. They’re really delicious that way.

  • Mira

    My mother, and I (for many years since her passing) made what she called onions, peppers, tomatoes and squash. She just cut up all the veggies,dumped everything into a big pot and cooked it down using the tomatoes as the water to do so. A little salt, pepper and butter and MAN its good! Serve with grated parmesean or romano on top and a side of pasta or rice and you have a great vegetarian meal. Of course you can just serve it as the vegetable of any meat and potato meal.

View More or Leave a Comment/Review
Sauteed Zucchini with GruyereSautéed Zucchini with Gruyere