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Parmesan Zucchini is an easy dish I make all summer. It takes less than 10 minutes from start to finish, uses just a few simple ingredients, and my family loves it!
Parmesan Zucchini
It’s the end of summer and I still have so many zucchinis in my garden, so I thought I would share the easy zucchini recipe I’ve been making all summer! It’s this super simple Parmesan Zucchini, one of my favorite summer side dishes. I sauté the zucchini in a skillet with garlic until tender-crisp, then top it with plenty of freshly grated Parmesan (or Pecorino Romano for an extra salty bite). It’s so simple but so good! If grilling is more your thing, don’t miss my Grilled Zucchini recipe. And if you need more ideas, see all my zucchini recipes here!
Why This Works
This Parmesan zucchini recipe uses pantry staples, making it my go-to summer side when I need one at the last minute. The fact that it’s always a hit with my family is an added bonus!
- Fast & Easy: Ready in under 10 minutes.
- Family-friendly: The cheese topping makes even picky eaters love zucchini.
- Healthy & Light: Zucchini is low-calorie, fiber-rich, and packed with nutrients.
- Versatile: Pairs well with chicken, fish, pasta, or any summer meal.
- Dietary Restrictions: Weight Watchers-friendly, vegetarian, gluten-free, Mediterranean diet-friendly, keto, low-carb
Ingredients You’ll Need
Here’s some info on these parmesan zucchini ingredients. See the recipe card below for the exact measurements.
- Olive Oil for sautéing the zucchini
- Garlic for aromatic, savory flavor
- Zucchini: Slice the zucchini into ¼-inch half-moons for even cooking and perfectly bite-sized pieces.
- Salt and Black Pepper are all the seasonings you need.
- Cheese: Buy a block of Parmesan or Pecorino Romano and grate it over the hot veggies for a salty, nutty flavor.
How to Make Parmesan Zucchini
Cooking zucchini on high heat for just a few minutes prevents it from getting soggy and watery, so make sure to remove it from the heat as soon as it’s tender-crisp. See the recipe card at the bottom for printable directions.
- Cook the Garlic: Heat a skillet over medium heat and cook the garlic in olive oil.
- Sauté the Zucchini: Turn the heat to high, add the zucchini, and season with salt and pepper. Let it brown on one side, then flip it over. Cook for another minute or two.
- Add the Cheese: Place the vegetables on a plate, top with grated cheese, and season with black pepper.
Recipe Tips & Variations
- Don’t overcook the zucchini: You want it tender but crisp, so it doesn’t get watery.
- Swap out the zucchini with yellow squash.
- Make it spicy: Add a pinch of red pepper flakes.
- Add breadcrumbs: For extra crunch, sprinkle seasoned breadcrumbs on top with the Parmesan.
- Herb twist: Try it with Italian seasoning, oregano, or fresh basil.
- Brighten it up: Zest a lemon for a fresh citrus flavor that balances the Parmesan’s richness.
What to Serve with Parmesan Zucchini
This simple Parmesan zucchini would be delicious with any grilled protein or summer meal.
Storage
- Refrigerate leftovers for 4 days.
- Reheat: Microwaving the veggies might make them soggy, so I recommend using the air fryer or stove.
- Stove: Heat a skillet over medium heat and cook the zucchini for a few minutes until it’s warm.
- Air fry zucchini for 3 to 4 minutes at 350°F until heated through.
More Zucchini Recipes You’ll Love
For more side dish ideas using zucchini, check out these five delicious zucchini recipes to inspire your next meal!
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Yield: servings
Serving Size: 1 /2 zucchini
Cook Mode
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.
Last Step:
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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.
Serving: 1 /2 zucchini, Calories: 108 kcal, Carbohydrates: 5 g, Protein: 3 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 5.5 mg, Sodium: 267.5 mg, Fiber: 1 g, Sugar: 2.5 g
