Description
This Garlic Parmesan Zucchini recipe represents everything I love about Italian-inspired cooking: simple ingredients elevated through proper technique and timing. The dish celebrates the natural sweetness of zucchini while the garlic adds aromatic depth and the Parmesan provides that irresistible savory finish. Whether you’re dealing with an abundant summer garden harvest or simply want to add more vegetables to your meal rotation, this recipe delivers maximum flavor with minimal effort.
Ingredients
Base Ingredients:
- 3 medium zucchini (about 1.5 pounds), sliced into ¼-inch rounds
- 3 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- ¾ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Finishing Touches:
- ½ cup freshly grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
- Red pepper flakes (optional)
Smart Substitutions:
For dairy-free diets, nutritional yeast makes an excellent Parmesan replacement. Vegan butter can substitute for additional olive oil if desired. Those avoiding garlic can use shallots or garlic-infused oil for similar depth. Yellow squash works beautifully as a zucchini alternative, and dried Italian herbs can pinch-hit for fresh parsley when needed.
Instructions
Wash and trim the ends of your zucchini, then slice into uniform ¼-inch rounds. Consistent thickness ensures even cooking – too thin and they’ll become mushy, too thick and they won’t develop those lovely caramelized edges. Pat the slices dry with paper towels to remove surface moisture, which helps achieve better browning.
Place a large skillet or wide sauté pan over medium-high heat. Add the olive oil and let it heat until it shimmers but doesn’t smoke. The right temperature is crucial here – too hot and the garlic will burn before the zucchini cooks through.
Add the zucchini slices in a single layer, working in batches if necessary to avoid overcrowding. Season with salt and pepper. Let them cook undisturbed for 2-3 minutes until golden brown on the bottom. This initial searing creates the beautiful caramelization that makes this dish special.
Flip the zucchini slices and immediately add the minced garlic to the pan. The residual heat and oil will gently cook the garlic without burning it. Cook for another 2-3 minutes until the second side is golden and the garlic becomes fragrant.
Remove the pan from heat and immediately sprinkle the grated Parmesan over the hot zucchini. The residual heat will gently melt the cheese. Add fresh lemon juice and parsley, tossing gently to combine. Taste and adjust seasoning as needed.
Notes
Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.
Nutrition
- Calories: 120 calories