Summer is here, which means I’ve been getting SO many zucchini in my farm box. Zucchini is great because it’s mild in flavor and cooks quickly. Its high water content makes it perfect for grilling or sautéing. In this recipe, you can sauté it in under 10 minutes, and the added garlic, lemon, and chili flakes bring amazing flavor.
Key Ingredients & Substitutions:
- Zucchini – I used two large zucchini here. A good tip is try to avoid pieces with a ton of seeds, these turn to mush are are just watery. You can also use yellow squash here.
- Garlic – Freshly minced garlic is best here. If you are in a pinch use garlic powder.
- Parmesan – I use freshly grated parmesan here to add a depth of flavor to the zucchini. Any cheese of choice here works, or omit if you are dairy free.
- Lemon Zest – This is for garnish and again adds a little punch of flavor to the dish. Omit if you don’t have a lemon.
@kellyscleankitchen How to make garlic Parmesan zucchini #zucchini #healthyrecipe ♬ Stompin At The Savoy - Benny Goodman
Garlic Zucchini
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4
Ingredients:
- 2 large zucchini, cubed
- 2 tbsp olive oil
- salt and pepper to taste
- 4 garlic, minced
- 1/2 tsp chili flakes
- 1/4 cup parmesan, grated
- 1 lemon, zested for garnish
Preparation:
STEP 1.
Heat a large stainless steel pan over medium heat. Add olive oil and once warmed add the zucchini. Stir and saute the zucchini for four minutes, adding a few pinches of salt. Saute until al dente.
STEP 2.
Once al dente, stir in the garlic and pepper flakes and saute for another 2 minutes.
STEP 3.
Turn off the heat and stir in the Parmesan, melting it.
STEP 4.
Top with the lemon zest and serve!
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