Garlic And Parmesan Sauteed Zucchini Recipes
GARLIC AND PARMESAN SAUTéED ZUCCHINI
Zucchini cooked to a golden brown, with a buttery garlic sauce and topped with parmesan cheese. This simple side dish is bursting with flavor and SO easy to make!
Provided by Sabra - This Mom's Menu
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- Heat the avocado and garlic in a large skillet over high heat. While the oil it heating season the sliced zucchini with a small amount of salt and pepper.
- Add ½ of the zucchini. Toss the zucchini in the oil, then arrange them in a single layer in the skillet.
- Cook the zucchini undisturbed for 2-3 minutes or until browned, then flip and cook on the other side for an additional 2 minutes.
- Remove the zucchini from the skillet and set it aside.
- Repeat this process with the remaining zucchini. Once the zucchini is all browned, return it to the skillet and reduce the heat to medium low.
- Add the butter and red pepper flakes. Gently stir until the butter has melted.
- Remove from heat and immediately top with the shredded parmesan cheese. Serve immediately and enjoy!
Nutrition Facts : Calories 128 kcal, Carbohydrate 5 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 19 mg, Sodium 161 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
ZUCCHINI WITH PARMESAN
Steps:
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
- Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.
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