Summer garden harvests almost always have an abundance of zucchini. That means I get to make this garlic Parmesan sauteed zucchini on a regular basis. This easy zucchini recipe is a great side dish for nearly any meal. Fast and easy to make, it's sure to please everyone at your dinner table.
Garlic Parmesan Sauteed Zucchini
Growing up, when my family had squash at the dinner table, it was typically the classic yellow summer squash. While I am sure at some point I enjoyed zucchini as a child, I don't recall ever cooking until I was an adult. In fact, it was many years into adulthood that I finally decided to try my hand at preparing this green squash.
The results the first few times I prepared it were less than desirable, but once I learned that I preferred it a bit more textured and not so overly done, I found I really did love zucchini. As they say, the rest is history and my trial and error has created this yummy recipe that you are sure to enjoy!
Do I Need to Peel the Zucchini Before Cooking?
In my many years of eating zucchini, I must say that I have never peeled it for any recipe. In this sauteed dish, I don't recommend peeling the zucchini. The exterior holds in moisture and makes the rounds of zucchini easier to cook. Plus, the bright color is pretty on a plate and there is tons of nutrition in the peels that your body needs.
How do You Know When Zucchini is Cooked?
This really depends upon your own preferences. Most zucchini recipes are for cooking to a nice al dente. The center should be fork tender, but not overly mushy. Other recipes will saute until much more cooked and a mushier consistency. Fried zucchini is often soft on the inside while crisp on the outside.
Whatever texture you prefer is fine to cook. This recipe will be for an al dente texture that is fork tender, but not overly done.
What Herbs Go Well with Zucchini?
This recipe includes just a bit of dried oregano, but you could add tons of different additional herbs to this for more flavor. Greek and Italian flavors work really well with zucchini. I find that a good Greek seasoning blend or an Italian seasoning blend are both excellent choices. Herbs de Provence are also always in my spice rack and pair well with fresh zucchini.
Herbs to keep fresh or dried and on hand for squash and zucchini recipes include oregano, thyme, marjoram, basil, rosemary, dill, chives, and of course, parsley. For a brighter flavor, you may include cilantro, and some recipes in Mediterranean cuisines will also include mint.
How Thick Should My Zucchini Rounds Be?
They can be as thin as you like, but should be no more than ¼" thick for best results with this particular recipe. When cooking zucchini, you can cut into rounds, chunks, strips, or spirals. I've even shaved zucchini into thin noodles with good success. Just remember to make note of cook times and be careful not to overcook thinner pieces.
- Olive oil
- Garlic powder
- Onion powder
- Dried oregano
- Black pepper
- Red pepper flakes
- Fresh Parmesan
How to Make Garlic Parmesan Sauteed Zucchini
Slice zucchini into rounds and add to a large bowl.
Into the bowl, add the salt, pepper, garlic powder, onion powder, and oregano then toss to combine and coat the zucchini well.
In a large skillet, heat the oil over medium-high heat.
Add the zucchini in a single layer into the skillet
Cook over medium-high heat for 2-3 minutes per side or until fork tender and beginning to brown around the edges. You will need to cook in batches.
Serve with with freshly grated Parmesan cheese and red pepper flakes on top if desired.
More Vegetable Side Dish Recipes
Vegetables are easy to add to your meal plan when you have great ways of preparing them to include more flavor. Everyone will love these recipes when served alongside your favorite meal.
- Cheesy Green Bean Casserole
- Bacon Wrapped Brussels Sprouts
- Roasted Garlic Parmesan Asparagus Spears
- 30 Delicious and Healthy Winter Salad Recipes
- Greek Chickpea Salad Recipe
- Crispy Zucchini Bites Recipe
- Easy Zucchini Balls Appetizer Recipe
- Instant Pot Sweet Potatoes Recipe
- Loaded Cauliflower Casserole
- Instant Pot Cauliflower Recipe
- Cheesy Zucchini Rice Recipe
When chopping or slicing fresh produce, one of the best additions I have found for my kitchen is a quality vegetable chopper or mandolin. I found a great set that has 12 stainless steel blades in different sizes and styles along with a simple plastic lid and container to cut them into for storage. It's an excellent investment that will save time in the kitchen.
- 2 tablespoon olive oil
- 3 large zucchini, sliced into ¼" rounds
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch red pepper flakes
- ¼ cup freshly grated Parmesan cheese
- Wash and slice the zucchini into ¼" rounds then add to a large bowl with salt, pepper, garlic powder, onion powder, and dried oregano until coated well;
- Heat the olive oil over medium-high heat in a large skillet;
- Cook the zucchini in a single layer for 2-3 minutes on each side or until fork tender then transfer to a serving platter and repeat until all zucchini has cooked;
- Sprinkle with red pepper flakes and freshly grated Parmesan cheese when serving.
This recipe works well with both green zucchini and yellow summer squash.
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Amount Per Serving: Calories: 71Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 4mgSodium: 175mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 2g