Description
Mediterranean-inspired Parmesan Zucchini elevates simple garden vegetables into a luxurious side dish brimming with rich, cheesy goodness. Light zucchini slices meld perfectly with golden Parmesan, creating a delectable companion for any main course you’ll savor to the last bite.
Ingredients
Scale
Vegetables:
- 3 medium zucchini, sliced into half-moons
Dairy and Cream:
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tablespoon (15 ml) unsalted butter
Seasonings and Herbs:
- 2 garlic cloves, minced
- ¼ teaspoon (1.25 ml) red pepper flakes (optional, for a touch of heat)
- 1 tablespoon (15 ml) olive oil
- Salt and black pepper, to taste
- 2 tablespoons (30 ml) fresh parsley or basil, chopped (optional, for garnish)
Instructions
- Warm a generous skillet over medium flame, melting butter and olive oil together to create a silky cooking base.
- Gently introduce sliced zucchini into the heated pan, sprinkling with a delicate layer of salt and freshly cracked black pepper.
- Tenderly maneuver the zucchini pieces, allowing them to caramelize and soften for approximately 4-5 minutes, maintaining a slight crispness in their texture.
- Reduce pan heat and sprinkle freshly grated parmesan cheese across the sautéed zucchini, allowing the cheese to gently melt and coat each vegetable slice.
- Continue stirring delicately to ensure even cheese distribution and prevent any potential burning.
- Once the parmesan creates a luxurious, creamy glaze over the zucchini and the vegetables reach a perfect golden-green tenderness, remove from heat.
- Transfer the aromatic, cheese-coated zucchini to a serving dish, garnishing with an optional light dusting of additional parmesan and a whisper of fresh herbs if desired.
- Serve immediately while the zucchini remains warm and the parmesan maintains its silky, inviting texture.
Notes
- Choose firm, medium-sized zucchini with smooth, unblemished skin for the best texture and flavor in this dish.
- Slice zucchini uniformly to ensure even cooking and consistent tenderness throughout the skillet.
- Pat zucchini dry with paper towels before cooking to prevent excess moisture and achieve a slightly crispy exterior when sautéing.
- Adjust cooking time based on zucchini thickness – thinner slices will cook faster and maintain more crispness, while thicker cuts need a bit more time to become tender.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 250
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 50 mg