When you’re craving something light, satisfying, and low carb, zucchini is such a gift. This quick garlic-parmesan zucchini skillet is tender, flavorful, and ready in minutes perfect as a side dish or a simple main when you want something clean but comforting.
Ingredients
- 3 medium zucchini, sliced into rounds or half-moons
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup freshly grated Parmesan cheese
- Optional: red pepper flakes or Italian seasoning
Easy swaps:
- Use avocado oil for higher heat
- Add a squeeze of lemon for brightness
Steps
- Heat the skillet. Warm olive oil or butter in a large skillet over medium-high heat.
- Sauté the zucchini. Add zucchini in a single layer and cook 4–5 minutes, stirring occasionally. Don’t worry if it browns a little that’s flavor.
- Add garlic. Stir in minced garlic and cook just 30 seconds until fragrant.
- Season gently. Sprinkle with salt, pepper, and optional seasoning.
- Finish with cheese. Remove from heat and sprinkle Parmesan over the warm zucchini. Let it melt naturally.
- Serve immediately. Zucchini is best hot and tender, not overcooked.
Chef’s Tips
- Don’t overcrowd the pan: Too much zucchini at once causes steaming instead of sautéing.
- Salt at the end: This keeps the zucchini from releasing too much water.
- Use fresh Parmesan: It melts better and tastes richer.
Variations
- Low-carb zucchini boats: Spoon into hollowed zucchini and bake with cheese.
- Creamy version: Add 2 tbsp cream cheese at the end.
- Protein boost: Toss with grilled chicken or shrimp for a full meal.