Zucchini and Onions Recipe

| October 10, 2021 | 4 Comments

Zucchini and Onions

Follow our easy, step-by-step, photo illustrated recipe to learn how to make this delicious combination of vegetables in your kitchen. Printable recipe included.


Zucchini and Onions, enjoy.
Here’s a quick and easy side dish that will go with about any meal. You can have it on the table in just minutes.


Zucchini and Onions, slider.

This is one of those combinations of vegetables that I really happen to like.

Not sure when I tried Zucchini for the first time, but I’ve always liked it. It’s pretty versatile, and can be used in various dishes. Even in cakes. Really. I kid you not. In cakes and bread. Smile.

It’s usually pretty plentiful throughout the summer with May through August considered to be it’s main growing season. But, you’ll probably be able to find it year around in your local grocery store.

Mama always cooked a lot of the yellow, crooked neck, Summer Squash, but I don’t have any memories of her ever serving Zucchini during my younger years. Even though it’s been around the United States since the 1920’s, I don’t think it found it’s way South right away.

You can have this dish on the table in just minutes, and it will go well with about any meal.

Ready to give our recipe a try? Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Zucchini and Onions, ingredients.
Zucchini and Onions Recipe – You’ll need these ingredients.


Zucchini and Onions, slice the onions.
Slice the onions.


Zucchini and Onions, slice the squash.
Slice the Zucchini. I like to slice mine a bit over 1/4 of an inch thick.


Zucchini and Onions, add to skillet.
Place a skillet over Medium heat on your stove top. Add a bit of Olive Oil, or maybe a Tablespoon of Butter. Your choice. Then, add the sliced Zucchini and Onions.


Zucchini and Onions, cook until tender.
Stir, toss and turn the vegetables often as they cook. Let them cook until the Zucchini are tender and the Onions are fairly translucent. Remove from heat when done.


Zucchini and Onions, enjoy.


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Zucchini and Onions, printbox.

Zucchini and Onions Recipe

  • Author: Steve Gordon
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2-3 servings 1x


A quick and easy combination of vegetables that make a great side dish for about any meal. Have it on the table in just minutes.



2 Zucchini Squash
1 Onion, large
1 Tablespoon Butter, or Olive Oil


Rinse the zucchini under cool running water. Pat dry with a paper towel.
Slice the onion.
Slice the zucchini’s.
Place a skillet over Medium heat on your stove top.
Add butter or olive oil.
Stirring often, cook until squash is tender and onions are translucent.
Serve warm.

Keywords: Zucchini, Onions, Fried Zucchini and Onions, vegetable side dish, quick and easy, butter, olive oil

Your Comments:

Ever tried Zucchini and Onions? What did you think about them?

Share your memories of this great Southern dish with us. It will only take a minute or two for you to leave your comments in the section below.

Just remember, all comments are moderated.  That just means that I personally read each and everyone before they are approved for viewing on our family friendly website. Thank you in advance for sharing.

Sign Up For Our Free Newsletter:

While you’re here, be sure to sign up for our totally FREE NEWSLETTER.  I’ll send you an Email every once in awhile to remind you when I post a new recipe, or when anything else of importance is going on around Taste of Southern.  It’s totally free, and super easy to sign up.  And, should you ever decide that you are no longer interested, it’s even quicker to unsubscribe.  How cool is that?  I’ll be looking forward to seeing you add your name to our list.  The signup box is below and you’ll also find one in the top right hand corner of each page. I hope you’ll do it today.

Be Blessed!!!


You might also like:   How To Render Bacon Fat

Or, maybe this recipe: Squash Casserole

How about this?  Squash Fritters


Tags: , , , , , , , , , , ,

Category: Side Dishes

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (4)

Trackback URL | Comments RSS Feed

  1. Martha Crist says:

    My name is Martha. I ordered your first cookbook and enjoy it immensely. I want to order your 2nd cookbook which I understand is available for shipping.

    Please advise.

  2. Penny says:

    Zucchini & Onions!! Yum Yum. Fixed this, mixed with some yellow squash, last Thursday night for supper with other vegetables.
    My husband and I are in our 70’s, raised in Spencer N.C and grew up eating like this. We “moved across the river” close to 50 years ago. We still cook like you do.
    Have your first cookbook and looking forward to having “Book Two”

  3. Sharon says:

    Love them, but never had them until I was an adult! Mom didn’t like cooked squash!I use 1 tablespoon of bacon fat to cook them in, then when they are crisp tender, I add salt and pepper, sometimes garlic powder,turn them off and put a good sprinkle of shredded Parmesan cheese on top. My husband wouldn’t eat cooked zucchini, until I made them this way, and now he is sneaking bites over my shoulder!!

  4. Gary Strader says:

    YUMMM! AND – this dish can work well roasted in the oven. I love roasted veggies, especially these two. Give it a try roast at 350-400 degrees for about 30-40 minutes. I do not even stir them just let them roast. They do better in a glass baking dish or ceramic.

Leave a Reply

Your email address will not be published. Required fields are marked *