Parmesan Zucchini
This Parmesan zucchini recipe is the best zucchini with Parmesan for a quick, healthy, and delicious side dish. Perfect for weeknight dinners with its tender-crisp texture and irresistible flavor.
Equipment
- Large skillet
- Wooden spoon
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, sliced very thin
- 2 medium zucchini (14 oz total), sliced into 1/4-inch thick half moons
- 1/2 teaspoon kosher salt and black pepper to taste
- 1/3 cup grated Parmesan or Pecorino Romano cheese
Instructions
- Heat a large skillet over medium heat. Once hot, add 1 1/2 tablespoons of olive oil and the thinly sliced garlic. Cook for 30-60 seconds, stirring frequently, until the garlic is golden and fragrant.
- Increase the heat to high and add the zucchini slices to the skillet. Season with kosher salt and black pepper to taste.
- Cook the zucchini for about 1 minute without stirring, allowing it to develop a slight brown char on the bottom.
- Flip the zucchini and cook for another 1-2 minutes, stirring occasionally, until tender-crisp but not mushy.
- Transfer the cooked zucchini to a serving dish and sprinkle with grated Parmesan cheese. The heat from the zucchini will gently melt the cheese for a beautifully coated finish. Serve immediately.