Skillet Zucchini Recipe


4.82 from 11 votes
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This delicious Skillet Zucchini is a favorite zucchini recipe and makes a perfect dish that’s ready in 15 minutes! So many dishes can be made with this versatile, favorite vegetable and this skillet zucchini recipe is simple one to make anytime!

Zucchini recipes are such favorites and make great side dishes, appetizers and even popular zucchini noodles in place of pasta. I especially love making them throughout the summer with those from my own garden or fresh from my local produce stand or farmer’s market. This Skillet Zucchini is a simply delicious recipe that makes a perfect side for so many other dishes!

Zucchini and tomatoes in a cast iron skillet //

Fresh vegetables make such tasty side dishes and are favorites for so many. Zucchini is such a prolific vegetable in my garden and is easy to find in farmer’s markets, produce sections and grocery stores. And this quick and easy Skillet Zucchini is a perfect way to enjoy this veggie and can easily become a main dish for lunch or a light supper. Dishes like this one are one of the reasons zucchini recipes are mainstays in my kitchen!

Skillet Zucchini Recipe

Zucchini recipes are great year-round, but especially throughout the summer. This easy skillet zucchini recipe brings a stir fry flair to a weeknight favorite side dish! //

This dish is super simple to make and is ready in about 15 minutes. Here’s how I make it.

How to Make Skillet Zucchini

This can be served as a main dish, especially for a meat-free meal, and works perfectly over pasta. I serve it most often as a quick side dish.


  • olive oil
  • butter
  • zucchini
  • onion
  • tomato
  • thyme
  • salt and pepper

Step by Step Instructions

  • Heat skillet. First, add butter and olive oil to a skillet over medium heat.
  • Cook. Next, add the zucchini and onion to the skillet after butter has begun to melt. Cook until the zucchini is tender and onions are beginning to turn translucent, about 3 minutes. Then add the tomatoes and thyme and stir. Cook until tomatoes are heated throughout.
  • Season to taste. Add salt and pepper to taste.
  • Serve. Remove from stovetop and serve. Garnish with some Parmesan cheese if you wish, but it’s optional.
Skillet Zucchini Recipe from

What to Serve with Skillet Zucchini

Here are a few of our favorite ways to enjoy this skillet zucchini in a meal.

  • Vegetarian Option – Serve this Skillet Zucchini on top of cooked pasta or brown rice with a sprinkle of parmesan cheese. If vegan, omit the parmesan.
  • Chicken Side Dish – Serve alongside chicken for a delicious weeknight meal.
  • Pork Chops Side Dish – Everyone loves these skillet pork chops and this is a perfect pairing.

More Favorite Zucchini Recipes

Parmesan Black Pepper Zucchini Crisps

Chocolate Zucchini Bread

Grilled Zucchini

Olive Oil Garlic Zucchini Noodles

Here’s my skillet zucchini recipe. Hope you love it!

Skillet Zucchini Recipe

4.82 from 11 votes
This delicious Skillet Zucchini is a favorite zucchini recipe and makes a perfect dish that's ready in 15 minutes!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 medium zucchini, cut into slices
  • 1 medium onion, sliced
  • 1 medium tomato, cut into thin wedges
  • 1 tablespoon fresh thyme
  • salt and pepper, to taste


  • Add butter and olive oil to a skillet over medium heat. Add zucchini and onion and cook until zucchini slightly tender and onion begins to turn translucent, about 3 minutes. Add tomatoes, thyme and salt and pepper.


Calories: 65kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 26mg | Potassium: 331mg | Fiber: 1g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 21.7mg | Calcium: 22mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

4.82 from 11 votes

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Recipe Review


  1. Anna says:

    5 stars
    This was delicious 😋 and my whole family enjoyed it. I substituted oregano 🌿 for the thyme. It needs a little bit more cooking 🥘 time but otherwise great 👍

    1. Robyn Stone says:

      Thanks, Anna. My family likes this dish when I cook just until the vegetables are a little tender so you can always adjust the cooking time.

  2. Lauri Moore says:

    YUM!  So simple and so good. I had asparagus in the fridge. Cut the spears into bite pieces and added it in at the same time as the onions and zucchini.  Delicious!  

    1. Robyn Stone says:

      This sounds good with the added asparagus, Lauri. Thanks!

  3. Ray Sexton says:

    We went to our local vegetable stand that grows everything they sell. My wife loves every vegetable if I can find a yummy recipe so we loaded up and could barely carry all we brought. I found your recipe and knew we would love it and I will be making this forever. It was so good and can’t wait to introduce this to the family. I will be following your recipes for all time. Thank you so much

    1. Robyn Stone says:

      Thanks, Ray, I’m so glad you found my site and loved the zucchini recipe. Hope you find many more recipes you and your family will love. Welcome to Add a Pinch!

  4. Laurie says:

    I have a question.  When you add the tomatoes and seasoning how long do you cook it for?  Your total cook time is ten minutes and if you cook the zucchini and onions for 3 minutes or so that leaves roughly 6 minutes.  Thank you in advance for your answer.  Laurie 

    1. Robyn Stone says:

      Hi Laurie,
      After you cook the zucchini and onions as described in the recipe instructions, you just toss in your sliced tomatoes and seasonings and combine. Then remove from heat and serve. Thanks! Hope you enjoy! xo

  5. Healthy Kitchen 101 says:

    Aw, you plant zucchini in your garden? That’s awesome! I really feel jealous xD Zucchini is the best for a healthy and light salad 🙂
    – Natalie

  6. Connie Mattan says:

    5 stars
    Very tasty! I added dry Italian seasoning.

  7. Michelle Owens says:

    5 stars
    This was perfect all ingredients came from our garden. I cooked the tomatoes a bit and added some red pepper flakes. After it was ready I mixed in quinoa…perfect light meal

    1. Robyn Stone says:

      So glad you enjoyed it, Michelle! We love this with fresh from the garden veggies too! Glad to have you here! xo

  8. Pamela says:

    5 stars
    So easy and all the ingredients were readily available!! I ate a big bowl full for lunch topped with a little Italian sausage (I cooked up 3 lbs for the freezer – ready on hand when needed) and some Parmesan cheese…DELICIOUS!!

  9. Sara says:

    It was yumalicious, I didn’t have thyme so I used basil?
    Fast and easy thanks?

    1. Sara says:

      Oh ya and the house smelled soooo good as well☺️

    2. Robyn Stone says:

      I’m thrilled you enjoyed it! Thanks so much for sharing with me! xo

  10. Bill says:

    Delicious. Thanks much.