10-Minute Sautéed Zucchini with Garlic and Oyster Sauce

I love vegetables especially when they’re easy and quick to prepare like this sautéed zucchini. Zucchini is one of my favorite side dishes because it’s so versatile. It is available here in CA for many months and we prepare them in so many different ways.

For this recipe, you will need only a few ingredients such as olive oil, fresh minced garlic, and oyster sauce. You can find oyster sauce in the Asian Food section of many grocery stores. The best part is, it cooks in just 10 minutes.

Cutting the zucchini in strips make for a better presentation. When saut´eed together with garlic and oyster sauce, it becomes particularly tasty. I don’t usually add salt anymore, but if you prefer you can add it to your taste.

This year I wasn’t lucky with the zucchini I planted in the garden. It was completely devoured by rodents! We’ve never had a rodent problem before and this is just so sad and frustrating. Someone said in the news that due to restaurants being closed, these rodents couldn’t feed in their trash. What do they do? They invade neighborhoods and feed on fruits or vegetables in their gardens.

To me zucchini is one of the jewels of summer. So enjoy them in a simple dish like this one on those days when it’s too hot to stand in front of the stove.

10-Minute Sautéed Zucchini with Garlic and Oyster Sauce

Servings 4
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 1 Tbsp olive oil
  • 3 medium zucchini cut in strips
  • 2 minced garlic cloves
  • 2 Tbsp oyster sauce
  • freshly ground black pepper to taste
  • 1 chopped green onion (optional for garnish)


  • Cut zucchini in 2-inch strips. Heat oil in a pan on medium/high heat. When oil is hot, add zucchini and lay them in a single layer in the pan. Let it cook for 3-4 mins. Add garlic and stir it in. Let cook for another 2 minutes.
  • Lower the heat to medium and stir in the oyster sauce. Let it heat through for 6 seconds and turn off the heat. Transfer zucchini onto a plate. Garnish with chopped green onion.
Author: Elizabeth Segal
Course: Sides
Just Savor It © Copyright 2023. All rights reserved.