Parmesan Zucchini
Quick and easy Parmesan Zucchini is the perfect summer side dish!
Equipment
- large skillet
Ingredients
- 2 tablespoon extra virgin olive oil
- 3 cloves garlic sliced very thin
- 14 oz medium zucchini sliced in ¼ 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 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 browned and becomes tender-crisp.
- Quickly transfer it to a serving dish or platter and top with cheese and black pepper.
Notes
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: 1zucchiniCalories: 108kcalCarbohydrates: 5gProtein: 3gFat: 9gSaturated Fat: 2gCholesterol: 5.5mgSodium: 267.5mgFiber: 1gSugar: 2.5g
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