This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

Easy Sauteed Zucchini Ribbons are tender, low-carb vegetable noodles that are delicately cooked to perfection and tossed in a light herbed-garlic butter. They are a nutritious and flavorful alternative to traditional pasta enjoyed on their own or served as a delicious side dish.

Check out Zucchini and Summer Squash Recipes for more delicious recipes, and to learn about the different types of squash!

A bowl of easy sauteed zucchini ribbons sprinkled with pepper and fresh thyme leaves.

You will love how easy these zucchini ribbons are to make, and that they are as nutritious as they are delicious!

If you love zucchini as much as we do you need to try these recipes too! Sautéed Zucchini and Carrots, Grilled Summer Squash Pizza, and Sautéed Zucchini, Squash, and Onions.

What you’ll need

Ingredients needed to make sauteed zucchini ribbons.

Medium size zucchini
Olive oil and butter (or ghee) to sauté the zucchini.
Fresh garlic and thyme leaves lightly flavor this dish.
Kosher salt and ground black pepper
A large skillet and vegetable peeler

Be sure to check out the detailed printable recipe card below

Looking down on a bowl of sauteed zucchini ribbons topped with black pepper and fresh thyme leaves.

How to make Sautéed Zucchini Ribbons

Use a vegetable peeler to remove the first layer of the zucchini.

A zucchini with a slice of skin removed with a vegetable peeler.

Continue slicing layers of zucchini until you reach the seeds.

A zucchini with layers sliced off down to the seeds.

Continue removing the first layer, then slicing down to the seeds on all sides.

Place the zucchini ribbons on a kitchen towel and gently press to remove the excess moisture. Transfer to a plate and continue with remaining ribbons.

Zucchini ribbons laid out on a dish towel.

Heat the olive oil and butter in a large skillet over medium heat. Add the garlic and cook for one minute.

Butter, olive oil, and minced garlic cooking in a large skillet.

Stir in the fresh thyme leaves.

Olive oil, butter, minced garlic, and thyme leaves cooking in a large skillet.

Add the zucchini noodles and gently toss with tongs to coat with the herbed butter mixture.

Zucchini ribbons tossed with herbed butter in a large skillet.

Sauté zucchini ribbons until warmed through and barely tender, about 5 to 6 minutes. Sprinkle with salt and pepper, and adjust seasonings if needed. Serve immediately.

A salmon filet and sauteed zucchini ribbons on a plate.

Sautéed zucchini noodles can be served as a light meal or paired with your favorite protein to create a well-rounded meal. Here are a few options:

How to store leftover zucchini ribbons

Allow sautéed zucchini noodles cool down to room temperature before storing. This helps prevent condensation and maintain the texture of the noodles.
Place the noodles in an airtight container and store in the refrigerator. Zucchini noodles are best enjoyed within 2 to 3 days, any longer and they may start to lose their texture and flavor.
When reheating use gentle heat to avoid overcooking the zucchini noodles. You can lightly sauté them in a pan or heat them in the microwave until heated through.
Freezing zucchini ribbons is not recommended. It can affect the texture of zucchini, causing it to become mushy and potentially more watery.
To make ahead of time: place zucchini ribbons in an airtight container or a resealable bag. Layer them between sheets of paper towel to absorb excess moisture. Refrigerate for up to 3 days.

Tools used to create this recipe

Standard Vegetable Peeler or a Y Peeler for more control
Enameled Cast Iron Skillet
Tongs with Silicone Tips

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!

Enjoy!!