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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.

Prep Time: 5

Cook Time: 5

Total Time: 10

Yield: 4 servings

Course: Side Dish

Cuisine: American-Italian, Italian-American

Equipment

Large Skillet

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

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