Sautéed Zucchini with Gruyere

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

  • 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.

sauteed-zucchini-gruyere-method-1 sauteed-zucchini-gruyere-method-2

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.

sauteed-zucchini-gruyere-method-3 sauteed-zucchini-gruyere-method-4

Remove the zucchini to a serving dish. Serve immediately.

Click on the comments you'd like to print with your recipe. Grayed out comments will not print.


  • Joi

    Wow! I just cooked this dish and it is delectable!

  • Garrett

    Made this using parmesan cheese and it was good. Still not sure if I am a big zucchini fan, but I found a way to like it, even enjoy it, whereas before I would gag at the stuff. =)

  • Patti


    I just had to let you know that I prepared this dish tonight for Father’s Day dinner to go along with filet mignon. What a wonderful dish. I will be preparing it again and again. Thank you so much for sharing.

    Hi Patti – Awesome! I’m so glad you liked it. ~Elise

  • Michelle

    My last semester in college I lived in Guadalajara Mexico. My favorite dish made by the Mom in the house I lived in was called “calabasa” (which I believe is the spanish word for squash)

    She would slice small zucchini lenghtwise, and dig out a little channel which is then filled with cheese, put the zucchini back together and secure with a couple of toothpicks, then batter and fry them. Then she would simmer the fried, cheese-stuffed zuchinni in a homemade enchilada sauce. (I can’t remember how she made the sauce but it involved oven roasted fresh tomatoes and a braun hand blender)

    I’m going to try to recreate this recipe (using canned enchilada sauce) and see if it comes out as good as I remember.

    I think the Spanish word you’re looking for is “calabacita”, which means summer squash. Mexican summer squash is a little different than what we are used to. You can see a photo of one in our vegetarian tamale recipe. Your Guadalajara recipe sounds terrific! I think we’ll have to give that one a try. ~Elise

  • Diane C

    I am getting a basket a week of fresh seasonal organic veggies from a CSA, but already can’t keep up with eating the amount of zucchini coming in my basket. I appreciate these great recipes, but do you have suggestions on what I can make to freeze for the future?

    My neighbor Pat makes stuffed zucchini which she freezes. You can also make zucchini bread which freezes well. ~Elise

  • Katty


    Have great recipe that can be easily doubled.

    1 sm onion, diced
    4 cloves garlic, minced
    1 cup fresh corn (cut off the cob)
    1 med zucchini, diced
    1 med tomato, seeded and diced
    2 T olive oil
    salt and pepper to taste

    In meidum skillet heat olive oil. Saute onion until translucent. Add garlic and saute about 2 minutes. Add corn and zucchini. Cook about 5 minutes or until zucchini is just tender. Add tomatoes and heat through. Salt and pepper to taste. Great served over Basmati rice.

  • ABHall

    I made this dish tonight and it was excellent! I added a few more cloves of garlic, but that’s all I changed. Well, I couldn’t find the Gruyere so I used shredded, reduced-fat white cheese (some combo of white cheeses). I think this dish will be moving into regular rotation around my house! It was go great! Using fresh herbs is worth it!

  • B.

    Zucchini satay is where it’s at. Alternate chunks of zucchini and tofu on a skewer, coat with oil, grill or broil. Make satay sauce with peanut butter, red curry paste, coconut milk, fish sauce, and palm sugar (or honey for those of us who are too lazy to pound a chunk of sugar). I like to deviate from tradition and add a little rice vinegar or tamarind to it for some zing. You can make a huge dent in the bottomless pile of zucchini with this sort of dish.
    For the huge overgrown zucchini, I like to stuff them with lamb, figs, walnuts, mint, sesame seeds, and cinnamon/coriander/cumin/cayenne (the four big C’s around my house) and drizzle them with honey and olive oil and roast them.
    Classic southern squash casserole is a good bet for zucchini too. Thinly slice your zukes on a mandoline, and beat together a couple eggs and some sour cream or yogurt (full fat… mmm) with a little basil and thyme. Neatly layer in your zukes, then a dollop of sauce, repeat. Top with breadcrumbs, bake until delicious. It’s even better if you make it ahead and let it set up into a solid congealed mass of goodness.
    Try adding some shredded or diced zucchini to an enchilada filling, especially with fresh corn and yellow tomatoes.
    You can get away with eating even the big bitter ones raw with this dip: a big handful of finely chopped Kalamata olives, a couple dollops of full fat yogurt, a minced garlic clove.
    As these recipes indicate, any time you combine the watery yet crisp zucchini with some kind of salty decadent fat, you’ve got yourself a hit.

  • Susan

    We love these latkes made with zucchini and have made this recipe many times:

    * Exported from MasterCook *

    Zucchini Latkes

    Recipe By :Food TV
    Serving Size : 4
    4 cups zucchini — grated
    1 medium onion — chopped
    1 medium potato — grated
    3 eggs
    3 tablespoons flour
    2 tablespoons bread crumbs — seasoned
    garlic powder
    1/4 teaspoon salt
    3 tablespoons vegetable oil

    Grate the zucchini and potato and put in a dish towel and twist and squeeze to remove as much moisture as possible. Could do this in 2 batches. Then, mix together the zucchini, potato and onion. Whisk the eggs together and add to the vegetable/potato mixture. Mix together the flour, bread crumbs, pepper, garlic powder and salt and combine with the egg/vegetable mixture. Heat large nonstick frying pan with 3 tablespoons vegetable oil. Drop batter by spoonfuls into hot oil and fry until crisp, turning to fry on the other side. Add small amounts of oil as needed when frying. Turn out on towel paper to drain. Serve quickly, best while hot.

    Sometimes I add some chopped fresh sage to the mixture which adds a nice taste to this.

  • Millie

    I just tried this, and it’s great! Thanks!

  • Selma from London England

    My first post even though I visit regularly…your lovely recipe reminded me to two others; the first made with blanched (peeled and seeded) cucumber chunks, finished off in the oven with salt, pepper a drizzle of olive oil and grated Gruyere – cucumber is wonderful as a cooked vegetable and this recipe is divine with roast beef. The second recipe – “Marinated Courgettes” involves, about a pound (1/2kg)grated/shredded young courgettes (nice long shreds), salted and wrung out, juice of 1/2 a lemon, a couple of cloves of crushed garlic, salt, pepper and olive oil. Mix gently and adjust the salty, lemony, garlicky flavour to your taste and refrigerate overnight or from the morning. Bring it out an hour or so before you want to eat, taste again and strew with chopped flat parsley and/or mint. This is gorgeous with barbecued lamb or burgers…Griddled slices of courgettes together with aubergines (eggplants) and red (bell) peppers are wonderful stirred into a herby, lemony couscous…

  • christine

    Here’s my favorite recipe to for using up a bounty of squash. My kids devour this dish.

    Roasted Zucchini:

    zucchini sliced lenghtwise 1/4 in thick
    grated parmesan
    extra virgin olive oil

    place zucchini slices in a snug single layer on a large, well oiled cookie sheet. Sprinkle lightly w/ grated parmesan. Bake for 20 minutes or more until the slices are well browned.

  • anya

    I have GOT to share my recipe for Zucchini Cake. It really is not bread, but deserves the elevated status of cake. Here goes:

    3-4 small/regular size zukes shredded (skins on)
    3 eggs
    1 c olive oil
    1 c brown sugar
    1 c old fashioned oats
    1/2 c wheat germ
    2 c flour (can go 50% whole wheat flour)
    1 T vanilla
    2 T cinnamon (yes, that’s two tablespoons)
    1 C chopped walnuts (or your choice)
    1 C dried fruit (cherries, blueberries, raisins)
    1/2 t salt
    1 t baking powder
    2 t baking soda

    Into a large mixing bowl shred zucchinis. To that add sugar, olive oil and eggs and stir together. Then add remaining ingredients stirring well. I pour this into a greased (with olive oil) heavy anodized aluminum Bundt pan and bake at 350 for 60-70 minutes. Turn out within 5-30 minutes. It is easy, yummy, nutritious and only 1 mixing bowl! – Anya

  • Ali

    I love zucchini! But in terms of zucchini recipes, Zucchini muffins totally rock! I got this recipe from someone back in high school, and it hasn’t disappointed me once. They are both moist and sweet, and of course, slightly healthy as well!
    Beat together:
    3 eggs
    1 cup sugar
    1 cup oil
    2 cups grated zucchini
    2 teaspoons vanilla essence
    2 cups flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1 teaspoon salt
    Add 1 cups sultanas
    1 cup walnut pieces
    Spoon into greased muffin tins and bake at 350 deg F (180 deg C) until done, about 15 minutes.

  • Mai

    My favorite zucchini recipe is the vegetarian Zucchini ‘Crabcakes’. A tasty way to enjoy Old Bay and zucchini without overfishing.

  • Rick DeLisi

    Looks good. If you like fettucini alfredo I got a little personal recipe for you.

    this is my recipe that evolved with me during my vegan times that makes for a good italian treat to anyone who is a pasta lover.with vegatarian dinner guests ;)

    DeLisi Fettucini Zucchini Alfredo

    Ingredients :

    1 tablespoon butter
    2 tablespoons Olive oil
    1 Zucchini quartered
    1 1/2 cup of cream
    3 or 4 cloves of crushed garlic
    1/4 cup dry white wine
    half a crushed buillon cube
    1/2 cup grated parmesan
    1/2 teaspoon salt
    peper to taste

    the sauce should just about be ready by the time the water is boiling. so in full the cooking and prep for this is 20 minutes max.

    Then melt the butter with the olive oil in a sauce pan on med high heat
    fry the zucchini for 5 minutes and add the crushed garlic.
    cook the garlic & zucchini together for 1 minute add the crushed buillon make sure it is well distributed through thte pan then add the wine let the alcohol cook out for about 1 minute.
    Now add the cream , salt & peper.
    after 2 minutes add the grated parmesan.
    let simmer until fettucini is “al dente”

    then drain pasta and add to sauce let cook for 1 min max.
    and serve.

    preferably with a simple salad

    hope you like!

  • Alison

    Hi Elise,
    My name is Alison and I work for Everyday Food magazine’s blog, Dinner Tonight ( I did a google search for Everyday Food to see what was out there on the web about us and found your review of your magazine. I was wondering if you had made it to the blog to check out yet? We are working on figuring out what all we want our blog to be and hope to set up a simple Everyday Food community with our subscribers and website users. If you get a chance to stop by, let me know your thoughts, either via email or commenting.
    Alison S.

    Hi Alison, Looks good! ~Elise

  • Amie

    Zucchini Pie!
    A humble but delicious recipe from the back of the pillsbury crescent rolls can. Sounds like a sweet dish (pie), but really it’s a savory quiche-like entree.

    1-1.5# Zucchini, sliced fairly thin (1/8″-1/4″)
    1 Yellow or white onion, chopped
    (Optional – mushrooms? potatoes? artichoke hearts? bell peppers of some color?)
    Olive oil, italian seasoning (or just oregano, if you prefer), salt, pepper
    Dijon mustard
    2 cans crescent rolls – reduced fat is fine
    3 eggs
    a block of muenster, approx 1#, but more or less to taste is OK

    In olive oil, saute onion, zucchini, and any other veg you want to put in, until they are 2/3 done or so. Add the seasoning

    Grate the cheese into a separate container, add the eggs (lightly beat)

    Cover bottom of a baking dish with the crescent rolls by unrolling them and placing them flat on the pan (2 cans will mostly cover a 9×13 sized pan). Smear on dijon mustard coating – thick or thin depending on your taste. Whole mustard works ok too (though not plain yellow mustard), you just want to add some tangy-ness to the mixture.

    Add vegetables to crust, then pour eggs/cheese over top. Bake 400 degrees, about 45 minutes, until the eggs and cheese are set in the middle. Let cool 10 mins before eating.

    Adjust the size of the pan, crust, etc. based on the amount of vegetables. With one can of crescent roll mixture, you can do this pie in a pie dish, or two will expand to a 9×13 pan. You may need a little more or less egg and cheese, too, depending on pan size. Also, if you forget to add the italian seasoning to the vegetables while they cook, you can add to the egg mix, or just sprinkle on top.

  • wenke

    Your recipe sounds great, I’ll definitely try it once my zucchini plant produces zucchini… Meanwhile my favorite zucchini recipe:

    Mediterranean Zucchini
    3-4 small zucchini (or 1 large), sliced
    olive oil
    1 onion, chopped
    1-2 cloves garlic, chopped
    1 can tomatoes
    chopped herbs (rosemary, oregano…up to you)
    1/2 lb feta, cubed

    1. Heat olive oil in a pan until very hot, add onion, garlic and zucchini slices and fry for 2-3 minutes (zucchini slices should be browned).

    2. Add the canned tomatoes, add herbs, salt and pepper and cook for a few minutes. Then add the feta cubes, stir, let them melt for a few seconds and serve (with ciabatta or baguette).

  • Martin

    We don’t have zucchini in England, we borrow from the French and call them courgettes! When we allow the vegetable to grow in our own language it gets too big to be tasty and we call it marrow. Despite many efforts to prevent it tasting like mush, we have, as a nation, failed; it can make a decent chutney, but given a good set of ingredients so can cardboard.
    However, I like courgettes grated into a variey of risottos during the last couple of minutes cooking; it adds colour and with parmesan has that natural affinity of the vegetable with a number of cheeses. Likewise, cut in quarters lengthways and added for the last ten minutes to a chicken tagine made with the usual Moroccan spices and chickpeas, courgettes add contrast and texture to the dish.
    Having said that, I generally buy courgettes because they come with their own portion control and packaging. This week I will buy them as zucchini for a change; and I bet they will taste better.
    Thanks for all the recipe idea.

  • Whitney

    Janine– try combining a recipe for zucchini bread (like Elise’s) and a coconut bread like Luisa’s over at The Wednesday Chef– maybe that would work.

  • Madeline

    Wow, that’s a lot of zucchinis! This recipes sounds so good. I love to make a zucchini onion loaf with parmesan cheese and nutmeg. Delicious!

  • Robyn

    Hi Elise

    Zucchini are my favourite!!! vegetable. When in Japan I tried year after year to grow them because at that time they weren’t available (well flown in, from Italy no less, they were available at speciality/department stores for a huge price, although these days in Japan they are no longer exotic and are readily available at reasonable price) but the rainy season and my lack of green fingers meant I never had any success. My very last conversation with my father before he died suddenly and unexpectedly was what else I could try when growing zucchini. Unfortunately that year was no better. I’m glad to hear that your neighbour has been able to help you. Back here in NZ I grow them and people give them to me so I get plenty. Whilst I like them best simply sautéed with lots of black pepper, your recipe looks delicious and so do all the ones added here. I look forward to seeing how else you use them over the next few months, especially when you reach glut stage! It’ll be several months til they are back on my table. The green grocers will have zucchini even though it is now officially winter here, but I try to use what is in season.

    Regards, Robyn

  • farida

    This looks so delicious! Never tried zucchini with cheese. I think I wrote on one of my comments about my zucchini recipe, didn’t I? If I didn’t here’s what I do.

    Do not peel. Slice zucchini into circles. Lightly coat with flour. Arrange on a baking pan, sprinkle some salt, and drizzle some olive oil on top. Bake in the oven for about 30 minutes, or until it is lightly brown. Remove. Let cool. Add some crushed garlic, to taste, plain yogurt, fresh herbs if desired. Enjoy!

  • Peggy

    My favorite zucchini recipe of late are these zucchini and feta patties with greek yogurt. They are devine. Even my two year old nephew loved them.

  • Debi Roybal

    I just saute them with a half an onion and a few cloves of garlic. Sometimes I add a half a red pepper chopped up (if I have one). When they’re almost done, I dump in 1 ear worth of corn, salt and pepper. Then plop a small hunk of butter on it. Its just a simple saute, but everyone scarfs it up.

  • Janine

    We love zucchini grilled (brush with olive oil then sprinkle with salt and pepper) and then drizzled with balsamic vinegar, a sprinkling of toasted pine nuts and Parmigano cheese.

    Growing up my mom used to bake zucchini chocolate chip coconut bread but she has since lost the recipe. I dream of that bread!

  • Natalie

    I have two favorite ways to prepare zukes – First: oven or fire roasted with just a smidge of garlic powder, fresh rosemary, olive oil and salt – my 10 year old step-daughter will eat it all if I am not careful; I have to ration it out.

    When I’m feeling a little more feisty, I’ll do Zucchini Parmesan – just like eggplant parm only with a zucchini split longways, breaded in italian breadcrumbs, then panfried in a little canola oil. A can of crushed tomatoes, some basil & oregano, and a couple cloves of garlic make a quick marinara sauce, then I top with whatever cheese I have (almost always Parmigano Reggiano.) It’s decadant.

  • Judy

    Barbeque Zucchini

    In a small dish, combine chopped fresh garlic, chopped fresh basil, salt and pepper to taste with a couple tablespoons olive oil. Slice Zucchini lengthwise into several slices. Brush Zucchini with Olive Oil mixture. Place on Barbeque and turn after 4 or 5 minutes. Serve

    Can be sprinkled with Parmesean cheese if desired. DELICIOUS

  • Cris

    This looks so good… You can make a zucchini/courgette salsa… here’s my recipe. :-)

  • Ally

    This sounds wonderful and I can’t wait to try it. I love zucchini (or any other summer squash) about any way to they can be prepared. The following method may be my favorite, and it’s so easy:
    Slice 4-6 small to medium squashes long ways, and place cut side up on pan brushed with olive oil. Brush tops with more olive oil. Sprinkle with sea salt and freshly ground black pepper. Then add a generous sprinkling of freshly-grated parmesan. Bake at 400 F. until brown and bubbly. This dish emphasizes the natural nutty flavor of zucchini. It can also be used for a mix of zucchini and yellow squash. Enjoy!

  • KissTheChef

    My Mimaw always had an abundance of squash from her garden. Both the yellow and green varieties were treated the same in her kitchen. One of my all time favorites were her squash patties. She shredded them on a grater, salted them and then “squeezed the daylights” out of them in a kitchen towel. Add an egg, breadcrumbs, parmesan, and salt and pepper. Make into patties and shallow fry in a cast iron skillet til brown. Best things you’ll ever taste. I still make them, but I bake them on a cookie sheet to cut the fat and calories.

  • Faith

    I like to use grated zucchini in omlets and thinly sliced zukes instead of cukes in tomato-herb-zuke salads dressed with rice vinegar, I also enjoyed Chocolate and Zucchini’s appetizer, and I’ve also used them in a raw mint soup

    Oh, and I love them grilled with a little herb oil.

    I look forward to trying this recipe.

  • Gina

    This is old school, but when I became overrun with zucchini last year, I made an utterly delicious zucchini relish (pickled) that is just wonderful on burgers and dogs and wrap sandwiches, or stirred into potato salad, pasta salad, or devilled eggs. I just love the stuff, and I’m down to the last jar from last year. Good thing zucchinis are so quick to grow and so prolific. Bring it on, I say!

    Here’s the recipe that I used/adapted:

    Zucchini Relish

    10 cups zucchini, peeled or not, cored, seeded and either ground (who has a grinder anymore?) or shredded (which I much prefer)
    3 cups onions, peeled, ends removed and grated or finely chopped
    2 cups carrots, ground or shredded
    1 red pepper, seeded, cored and finely chopped
    1 cup mixed hot peppers, seeded, cored and finely chopped (or one green pepper if you’re a wuss)
    4 cloves garlic, peeled and minced
    5 tablespoons canning/pickling salt
    2 1/2 cups cider vinegar
    3 cups sugar (I might cut this by half next time, as I don’t like my pickles sweet)
    1/2 teaspoon black pepper
    2 teaspoons mustard seeds (I used yellow–brown would be spicier)
    2 teaspoons celery seeds
    3/4 teaspoon tumeric

    Combine all of the shredded/chopped vegetables with the salt in a large, non-metallic bowl. Cover and refrigerate overnight. The next day, drain very well. (Some people choose to rinse the mixture to remove more of the salt, but I like my pickled relishes a little on the salty side!)

    Bring the vinegar, sugar, and spices to a boil in a large stock pot. Add the drained zucchini mixture, stir well, and bring back to a vigorous boil. Some recipes call for up to 30 minutes of simmering the relish, but I think it gets too mushy and colorless if you cook it that long. I would opt for 10-15 minutes until much of the liquid evaporates and the mixture just starts to thicken. Pack in hot, sterilized jars (using that plastic stick thing that came with your canning kit, or any non-metallic spatula, to remove air bubbles from the thick relish). Process in a boiling water bath, 10 minutes for half-pints, and 15 minutes for pints. As with all pickled products, let the flavors develop for at least a month before opening and consuming.

    Yield: 5 pints

    I also blogged about this last year, so here’s the link to that post (with a picture):

    Wow, sounds fabulous. I love the “one green pepper if you’re a wuss”, hah! ~Elise

  • KD

    My parents plant zucchini and yellow squash every year. Their favorite way to use them is to slice them, wrap them in foil with onions, herbs, and a little olive oil, then grill the package over an open flame. It’s terrific!

  • lilly

    Zucchini and Brown Rice

    Cook brown rice to instructions. (I love texmati.)
    While that’s cooking …
    Dice a small onion and a small zucchini.
    In a pan drizzle in a little olive oil and throw in a little pat of butter for flavor. Throw in the onions, cook until they’re translucent then throw in the zucchini and saute those until they’re a bright green color. Salt and pepper to taste. Then mix the vegetables into the cooked rice and serve with a sprinkle of asiago on top.

    It’s such a simple dish and so yummy.

  • kathy

    Dear Elise,

    Here is a pasta recipe that calls for zucchini, asparagus, peas etc. which my friend made. It was absolutely delicious. for 4 people. 400 gr. pasta (I used rigatoni but any short pasta would be okay), 3 young zucchini, 2/3 spring onions, about 750 grams (unshelled weight) fresh peas, a bunch of asparagus (about 12/14), about 250 gr. fresh cream, parmigiano.

    Cut off the tips of the asparagus and cook the cleaned stems in plenty of boiling water until al dente, adding the tips during the last couple of mins. Lift them out of boiling water and put aside. Do NOT throw away the water as it will be used to cook the pasta.

    Cook the fresh peas in your usual way and put aside. (I cook them with a bit of parma ham, salt and pepper.)

    In a large, deep frying pan, saute the spring onions with the zucchini that have been sliced rather thickly….1 cm. or so, until zucchini are cooked but still al dente. Turn down the heat, add the peas and asparagus, check salt and pepper and gently mix,(you can prepare the sauce up to this point in the morning) then add the cream, not too much…just enough to make a nice sauce. Add the cooked pasta (cooked in the asparagus water) to the sauce and about 4/6 tablespoons of parmigiano, mix gently and serve it right from your pan.

    I hope you get to try it. have a good summer.


    p.s. you can use frozen peas if the season is finished there for fresh. Don’t ask me how much. A guideline is that the vegetables are more or less in the same proportions.

    Hi Kathy, sounds delicious, thanks! ~Elise

  • Carolie

    That sounds good…will have to try it!

    My favorite zucchini recipe is one that even my father, Squash Hater Extraordinaire, will eat it. I like the leftovers at room temp or even cold! I could eat this recipe every day in the summer.

    Julienne four or five small zucchini — the younger, the better. A mandoline or even an inexpensive “V-chopper” can make short work of this! You can shred it, but it’s not as good — and it really needs to be julienned, not “batons”.

    Chop some onion — a half to a whole medium onion (depends on how much you like onion!) Skim the leaves from several stems of lemon (variegated) thyme, to make at least half a teaspoon of the leaves (more if you like thyme). Though you can use regular thyme, this recipe really is spectacular with fresh lemon thyme. Dried thyme can be bitter, so if you must use dried, just use a sprinkling, not half a tablespoon.

    Saute onion in some butter over medium-high heat in a large skillet. Once onion is soft and starting to become translucent, maybe even a touch of brown on the edges, throw in all the julienned zucchini and the thyme. Salt generously, and toss the zucchini with the hot butter and onions. Really toss it, until it’s evenly mixed and the zucchini is warm, with the skin bright green. Remove from heat. Voila, it’s done! You really are BARELY cooking the zucchini. Overcooking this will make a slimy mess.

    Thanks Carolie! I can just visualize how pretty this one must be. ~Elise

  • Karin

    I love making a summer pasta sauce with zucchini and tomatoes. Just chop and saute in a pan with a bit of olive oil and garlic. Can add some fresh basil for extra flavor. Serve over whole grain spaghetti with grated cheese. A nice light summer dish.

  • Renee

    Love Guyere! Have you posted your mom’s yellow squash recipe? It sounds familiar, and I remember I liked it! Thanks for this one!

    Hi Renee, Yep, here’s mom’s summer squash recipe. ~Elise

  • Lou G.

    Slice up 3 or 4 zucchini into a glass microvave dish with cover. Add a bit of garlic powder and some celery salt. Microwave about 5 min.
    Give it a stir. Sprinkle with grated cheddar cheese. Recover and let stand a few minutes. Easy and tasty!

  • Amanda

    After many years of disliking most veggies, I have recently discovered that I love zucchini! In fact, I made sauteed zucchini last night. I prefer them prepared very simply, but think your recipe sounds delicious and will certainly be trying it. I usually sautee in olive oil with a ton of minced garlic and a little S&P. I also love it grilled (again, very simply with just some olive oil and S&P) served along side a grilled steak. I happen to think they go very well with tomatoes as well. I have made a tomato, zucchini and parmesan cheese gratin before, that was pretty good too. A summer filled with zucchini recipes would make me very happy!

  • 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.

  • 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.

  • 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.

  • 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?

  • 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.