Parmesan Zucchini is a straightforward dish I make all summer season. It takes lower than 10 minutes from begin to end, makes use of only a few easy components, and my household loves it!
Parmesan Zucchini
It’s the tip of summer season and I nonetheless have so many zucchinis in my backyard, so I believed I’d share the simple zucchini recipe I’ve been making all summer season! It’s this tremendous easy Parmesan Zucchini, one in all my favourite summer season aspect dishes. I sauté the zucchini in a skillet with garlic till tender-crisp, then prime it with loads of freshly grated Parmesan (or Pecorino Romano for an additional salty chunk). It’s so easy however so good! If grilling is extra your factor, don’t miss my Grilled Zucchini recipe. And when you want extra concepts, see all my zucchini recipes right here!
Why This Works
This Parmesan zucchini recipe makes use of pantry staples, making it my go-to summer season aspect once I want one on the final minute. The truth that it’s all the time a success with my household is an added bonus!
- Quick & Simple: Prepared in below 10 minutes.
- Household-friendly: The cheese topping makes even choosy eaters love zucchini.
- Wholesome & Gentle: Zucchini is low-calorie, fiber-rich, and full of vitamins.
- Versatile: Pairs properly with rooster, fish, pasta, or any summer season meal.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, Mediterranean diet-friendly, keto, low-carb
Elements You’ll Want
Right here’s some information on these parmesan zucchini components. See the recipe card beneath for the precise measurements.
- Olive Oil for sautéing the zucchini
- Garlic for fragrant, savory taste
- Zucchini: Slice the zucchini into ¼-inch half-moons for even cooking and completely bite-sized items.
- Salt and Black Pepper are all of the seasonings you want.
- Cheese: Purchase a block of Parmesan or Pecorino Romano and grate it over the new veggies for a salty, nutty taste.
The best way to Make Parmesan Zucchini
Cooking zucchini on excessive warmth for only a few minutes prevents it from getting soggy and watery, so ensure to take away it from the warmth as quickly because it’s tender-crisp. See the recipe card on the backside for printable instructions.
- Cook dinner the Garlic: Warmth a skillet over medium warmth and cook dinner the garlic in olive oil.
- Sauté the Zucchini: Flip the warmth to excessive, add the zucchini, and season with salt and pepper. Let it brown on one aspect, then flip it over. Cook dinner for one more minute or two.
- Add the Cheese: Place the greens on a plate, prime with grated cheese, and season with black pepper.
Recipe Ideas & Variations
- Don’t overcook the zucchini: You need it tender however crisp, so it doesn’t get watery.
- Swap out the zucchini with yellow squash.
- Make it spicy: Add a pinch of crimson pepper flakes.
- Add breadcrumbs: For additional crunch, sprinkle seasoned breadcrumbs on prime with the Parmesan.
- Herb twist: Attempt it with Italian seasoning, oregano, or contemporary basil.
- Brighten it up: Zest a lemon for a contemporary citrus taste that balances the Parmesan’s richness.
What to Serve with Parmesan Zucchini
This straightforward Parmesan zucchini could be scrumptious with any grilled protein or summer season meal.
Storage
- Refrigerate leftovers for 4 days.
- Reheat: Microwaving the veggies would possibly make them soggy, so I like to recommend utilizing the air fryer or range.
- Range: Warmth a skillet over medium warmth and cook dinner the zucchini for a couple of minutes till it’s heat.
- Air fry zucchini for 3 to 4 minutes at 350°F till heated by.
Extra Zucchini Recipes You’ll Love
For extra aspect dish concepts utilizing zucchini, try these 5 scrumptious zucchini recipes to encourage your subsequent meal!
Yield: servings
Serving Dimension: 1 /2 zucchini
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Warmth a big skillet over medium warmth, when scorching and add 1 ½ tablespoons oil and the garlic and cook dinner till golden, 30 to 60 seconds. Improve the warmth to excessive, add the zucchini, season with ½ teaspoon kosher salt and black pepper, to style and cook dinner till it begins to brown on the underside, about 1 minute.
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Stir to flip and cook dinner 1 to 2 minutes extra, till it’s barely browns and turns into tender-crisp (you don’t need this to cook dinner too lengthy or it should get mushy and watery).
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Rapidly switch it to a serving dish or platter and prime with cheese and black pepper. The warmth from the zucchini will soften the cheese barely, making a scrumptious coating.
Final Step:
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Variations
- Make it spicy: Add a pinch of crimson pepper flakes.
- Add breadcrumbs: For additional crunch, sprinkle toasted panko breadcrumbs on prime with the Parmesan.
- Herb twist: Attempt it with Italian seasoning or contemporary basil.
Serving: 1 /2 zucchini, Energy: 108 kcal, Carbohydrates: 5 g, Protein: 3 g, Fats: 9 g, Saturated Fats: 2 g, Ldl cholesterol: 5.5 mg, Sodium: 267.5 mg, Fiber: 1 g, Sugar: 2.5 g
