Parmesan Zucchini
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!
It’s already fall 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!
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!
- 2 tablespoon extra virgin olive oil
- 3 garlic cloves, sliced very thin
- 2 medium zucchini, 14 oz total sliced in 1/4 inch thick half moons
- ½ teaspoon kosher salt and black pepper, to taste
- ⅓ cup grated Parmesan or Pecorino Romano cheese