Try our recipe for sauteed zucchini and onions; it is a simple and delicious way of cooking zucchini in the pan. Serve them as a side dish or light main meal.
This is an easy and wonderful recipe for sauteed zucchini with onions! I was so impressed by it the first time I cooked it that I couldn't stop telling about it to just about anyone around me for several days. And I cooked the dish 3 times during that same week.
Mind you, I had lots of zucchini from a friend's garden... so I kept throwing them in just about anything I've cooked lately, including this cinnamon zucchini bread... Or this super delicious vegan zucchini curry.
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Recipe ingredients
- Zucchini: Smaller, thinner ones would be perfect. You will cut them into pretty rounds, and the dish will look stunning at the end.
- Pine nuts or sliced almonds; I use whatever I have in the pantry.
This recipe was inspired by Diane Henry's book Food From Plenty (the Amazon affiliate link opens in a new tab).
See the recipe card for full information on ingredients and quantities.
How to saute zucchini with onions?
Step #1: Roast the pine nuts or sliced almonds in a dry pan. Remove them immediately.
Step #2: Soak the raisins in hot water while you prepare the rest.
Step #3: Saute the zucchini slices on one side until golden. Flip and cook on the other side. Repeat with the second batch. Transfer to a bowl.
Step #4: Cook sliced onions until a bit softer, about 3 minutes.
Step #5: Add garlic and cook for another minute.
Step #6: Transfer everything to the bowl, add raisins, lemon juice, and parsley, and toss. Add nuts before serving.
Good to know!
If your vegetables are very large, halve them lengthwise, remove the seeds with a spoon and slice the zucchini into half-moons.
If you have a glut of zucchini this summer, check out 33 Easy Recipes for Zucchini.
Recipe FAQ
Yes, but add the roasted pine nuts or almonds just before serving.
You can serve the dish at room temperature or reheat it.
Refrigerate the leftovers in an airtight container for 2-3 days.
Keep the nuts in a separate container at room temperature.
You can reheat the leftovers, but it's not mandatory; they taste amazing at room temperature.
This sauteed zucchini recipe is not suitable for freezing.
mjskitchen says
You know Adina - your recipe are never boring. A summer squash dish with almonds and raisins? Very creative and one I need to try. We're growing yellow zucchini which I would think would still work with this dish. Sounds so good!
allie says
Hi Adina! You are so blessed to have friends that share their produce! I'm thinking about this zucchini, but also the blackberries from a recent recipe. So generous. I have never tried zucchini prepared this way, but this looks so flavorful. I love the red onions and can imagine the almonds give a lovely crunch to it all. I can understand why the children might not request this, but I would have to be thinking... then more for me!! Wahoo! 🙂 Thanks for sharing this beautiful recipes, I always love seeing what is going on in your amazing kitchen. XO