Name: Sautéed zucchini with black olives
Prep time: 15 min
Cook time: 15 min
Yield: 4 celebrities
Cuisine: Provence
Ingredients: 1 kg ofzucchini (firm); 100 g ofblack olives (Greek-style, that is, dried and all wrinkled); 8 pods ofgarlic; quelques beach ofparsley; olive oil; pepper

main courses side dishes pan-frying prepared in advance quick meals steam cooking

Updated on 26 November 2025 by

ratatouille

1 review 5 : Delicious

Cuisine

Provence

Diet

GFDF Gluten-free Lactose-free Vegan Vegetarian

Level

Easy

Preparation

15 minutes

Cooking

15 minutes

These sautéed zucchini with black olives are one of my go-to recipes, which I make all the time once the warm weather arrives.

It captures all the flavors of my native Provence: garlic, olive oil, black olives… It’s a dish that’s both healthy and delicious, and so simple to prepare that you can whip it up just before mealtime.

You’ll just need to pay attention to the technique for browning the zucchini without turning them into mush!

By the way, I recommend not peeling the zucchini, especially if they’re organic. The skin helps keep them firm during cooking and adds flavor and vitamins. Plus, you’ll save a significant amount of time preparing this dish by skipping the peeling step.

These sautéed zucchini with black olives make a great side dish for grilled meats or steamed fish. Add some diced feta to turn them into a complete, delicious, and nourishing vegetarian meal (see the variation in the recipe notes).

In short, you’ll love it too!

For

celebrities

Add to shopping list

1 kg of zucchini firm
100 g of black olives Greek-style, that is, dried and all wrinkled
8 pods of garlic
quelques beach of parsley
olive oil
pepper

1
Wash the zucchini and trim both ends. Depending on their diameter, cut them lengthwise into 2 or 4 pieces, then into chunks about 2 cm long.
2
Steam the zucchini for 7 minutes once the water comes to a boil. My
favorite method for this is to pour two cups of water into the bottom of a wok or sauté pan fitted with a stainless steel "daisy-style" steamer insert. Then place
the zucchini in the steamer, cover, and bring the water to a boil. The advantage is that you’ll be able to reuse the same cooking utensil for the second part of the recipe!
3
Once the steaming is done, carefully remove the basket with the zucchini inside. Discard the remaining water and add two or three tbsp of olive oil to the skillet.
4
Turn on the heat and when the oil is hot, add the zucchini. They will release water; let it evaporate over high heat, and if necessary, spoon it out with a tbsp. The zucchini must not soften in the water, otherwise they’ll turn into a puree!
5
Meanwhile, mince the garlic, pit the olives, and cut them into 2 or 3 pieces.
6
Once the water has evaporated, sauté the zucchini for a minute or two, stirring frequently, until they turn a nice golden brown. Add the garlic and olives, season with pepper, give it a couple more stirs, and remove from the heat. In my opinion, there’s no need to add salt, since Greek-style black olives are already quite salty.
7
Sprinkle with chopped parsley and serve these sautéed zucchini piping hot.

Notes

WHAT TO DRINK WITH THESE SAUTÉED ZUCCHINI WITH BLACK OLIVES? A southern red or rosé wine.

You can also add diced feta right at the end of cooking. Don’t overcook it, as it will tend to melt into the dish. Feta fits perfectly with the southern spirit of this recipe. It will add an extra touch of indulgence to your dish and allow you to turn these zucchini into a complete meal for a vegetarian menu!