Wash zucchini and pat dry
Trim ends
Cut into slices, half-moons, or cubes (optional: halve lengthwise for thicker pieces)
Choose a cooking method:
Sauté: Heat oil in a skillet over medium-high heat; cook 4–8 minutes, stirring occasionally, until tender and lightly browned
Roast: Heat oven to 425°F (220°C); toss with oil, salt, pepper; roast 15–25 minutes, flipping once, until browned and tender
Grill: Preheat grill to medium-high; brush with oil; grill 3–5 minutes per side until marked and tender
Steam: Bring water to a simmer; steam 3–6 minutes until just tender
Microwave: Place in a microwave-safe dish with a splash of water; cover; microwave 2–4 minutes, stirring once
Boil: Boil salted water; cook 2–4 minutes until tender; drain well
Season to taste (salt, pepper, garlic, herbs, chili flakes, lemon juice, or Parmesan)
Serve immediately
Optional: remove excess moisture by salting slices 10 minutes, then patting dry before cooking