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Parmesan Zucchini
Quick and easy Parmesan Zucchini is the perfect summer side dish! Made in under 10 minutes with garlic and freshly grated Parmesan, this skillet zucchini is tender-crisp, and so delicious.
Equipment
Ingredients
- 2 tablespoon extra virgin olive oil
- 3 garlic cloves (sliced very thin)
- 2 medium zucchini (14 oz total sliced in 1/4 inch thick half moons)
- ½ teaspoon kosher salt and black pepper (to taste)
- ⅓ cup grated Parmesan or Pecorino Romano cheese
Instructions
- Heat a large skillet over medium heat, when hot and add 1 ½ tablespoons oil and the garlic and cook until golden, 30 to 60 seconds. Increase the heat to high, add the zucchini, season with ½ teaspoon kosher salt and black pepper, to taste and cook until it begins to brown on the bottom, about 1 minute.
- Stir to flip and cook 1 to 2 minutes more, until it’s slightly browns and becomes tender-crisp (you don’t want this to cook too long or it will get mushy and watery).
- Quickly transfer it to a serving dish or platter and top with cheese and black pepper. The heat from the zucchini will melt the cheese slightly, creating a delicious coating.
Notes
Variations
- Make it spicy: Add a pinch of red pepper flakes.
- Add breadcrumbs: For extra crunch, sprinkle toasted panko breadcrumbs on top with the Parmesan.
- Herb twist: Try it with Italian seasoning or fresh basil.
Nutrition
Serving: 1/2 zucchini, Calories: 108kcal, Carbohydrates: 5g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 5.5mg, Sodium: 267.5mg, Fiber: 1g, Sugar: 2.5g
- WW Points: 4