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This sautéed zucchini and leafy greens dish is a quick, no-fuss side that comes together in 15 minutes or less. The technique is quick, easy, and can be interchanged with many different types of vegetables.
Once you start incorporating simple sautéed greens into your diet, you can use this same super simple technique will help you get eat more vegetables and enjoy them too.
Chef Tips:
- Watch the zucchini closely – It overcooks fast and can turn mushy if you’re not careful. If you taste a piece and the zucchini is already cooked through before the greens go in, remove the zucchini and sauté the greens separately. Add the zucchini back at the end to combine.
- If you’re cooking a double batch of this recipe (aka more than 2 small zucchini), I highly recommend you sauté the zucchini is batches and keep this on a flat plate to prevent overcooking. After you’ve finished sautéing everything, combine together. If you want to love zucchini, you have to eat it not mushy!!!
- Add water to steam – A tablespoon of water helps wilt the greens quickly without overcooking the zucchini. Again, this only works if you’re making a small batch of this.
- Work in layers – If you’re using firmer greens like kale or bokchoy, add them earlier with the zucchini to give them more time to cook.
Ingredient Notes
- Zucchini – Cut into 1/2″ thick half moons for quick, even cooking. Don’t overcook—you’re aiming for a bit of browning while keeping the texture intact.
- white zucchini (the light green version), yellow zucchini, or any zucchini varietal works here.
- Baby Spinach – Wilts quickly and blends easily into the dish. If using larger or heartier greens (like kale or chard), cook them slightly longer.
- Instead of spinach, you can use chard, baby bokchoy, Dino kale, or any leafy green. For these tougher leafy greens (basically anything except spinach), you can add the leafy greens the same time as the zucchini and sauté together.
- Neutral Oil – Use something with a high smoke point like avocado or canola oil. You want a clean sear, not an oily finish.
- Scallions – Great for a fragrant aroma that isn’t too overpowering and still lets you taste the natural flavors of the vegetables.
- Kosher Salt & Black Pepper – season to taste!
FAQ
Absolutely. You can make this with just sautéed greens and aromatics for an even faster, lighter side.
Cook it over medium-high heat and don’t overcrowd the pan. If it starts to overcook before your greens go in, remove the zucchini, sauté the greens separately, then combine at the end.
Yes, but it’s best served right after cooking. Zucchini tends to soften and release more moisture as it sits. If you do make it ahead, store it in the fridge and reheat gently in a pan to avoid overcooking.
What to pair with this dish
Recipe
Sautéed Zucchini and Leafy Greens
Ingredients
- 2 zucchini, small, cut into 1/2" thick half moons
- 3 ounces baby spinach, or 2 large handfuls
- 2 stalks scallions, thinly sliced
- 1 tablespoon Neutral oil
- Kosher salt
- Black pepper
Instructions
- Prep the zucchini into 1/2" thick half moons. Thinly slice the scallions.
- Heat a pan on medium high heat. Add a tablespoon of neutral oil, then add the scallions and zucchini.
- Let cook for 2 minutes, or until you start to see light browning on one side of the zucchini, then stir and cook for another 1-2 minutes. Then add in 2 large handfuls of baby spinach and a tablespoon of water. Cook for another 1-2 minutes to wilt the spinach, and season with kosher salt and black pepper. Taste, adjust with more salt and pepper, and serve.
