Sautéed Zucchini with Garlic and Parmesan

This easy sautéed zucchini recipe combines golden zucchini rounds with fresh garlic, Parmesan, and parsley. It is a quick Mediterranean side dish that comes together in one skillet in just 15 minutes.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 10

Total Time 15

Ingredients

▢ 3 tablespoon extra virgin olive oil
▢ 2 medium zucchini about 1 pound, sliced into ⅓-inch rounds (450 g, sliced into 8 mm rounds)
▢ 2 cloves garlic finely minced
▢ ¼ teaspoon salt
▢ ¼ teaspoon black pepper
▢ 20 g finely grated Parmesan cheese
▢ 2 tablespoon chopped fresh parsley

Instructions

Wash and thoroughly dry the 2 medium zucchini. Trim the ends, then slice them into even ⅓-inch or 8 mm rounds.
Heat 2 tbsp extra virgin olive oil in a wide 12-inch skillet over medium heat. Once the oil is shimmering, arrange the zucchini slices in a single layer.
Cook the zucchini without moving it for 2–3 minutes, until the underside develops golden patches. Turn the slices and cook for another 2–3 minutes, until lightly golden and tender but still holding their shape.
Push the zucchini to one side of the skillet. Add the remaining 1 tbsp extra virgin olive oil and 2 cloves garlic , minced, to the empty side. Cook for 30–60 seconds, just until fragrant, then toss the garlic with the zucchini. Season with ¼ tsp salt and ¼ tsp black pepper.
Remove the skillet from the heat. Sprinkle the zucchini with 20 g finely grated Parmesan cheese and 2 tbsp chopped fresh parsley. Toss gently and serve immediately.

Notes

Use a Wide Skillet: I use a 12-inch skillet, so the zucchini has enough space to brown. When the slices overlap too much, they release moisture and steam instead.

Keep the Slices Even: Cutting the zucchini into evenly sized rounds helps every piece cook at the same rate. Very thin slices can become soft before they develop golden edges.

Add the Garlic Near the End: Garlic cooks much faster than zucchini, so adding it during the final minute keeps it fragrant without turning bitter or burnt.

Finish Off the Heat: I add the Parmesan after taking the skillet off the heat. The warmth gently softens the cheese without causing it to stick or clump in the pan.

Nutrition