Parmesan Lemon Zucchini
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 servings
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Course
Side Dish
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Cuisine
American, International, Vegetarian
Parmesan Lemon Zucchini
Description
Butter is melted in a skillet to create a flavorful cooking base for finely minced garlic, which is cooked until fragrant. Thin zucchini slices, seasoned with dried thyme and lemon zest, are added in batches to the skillet and cooked until they develop a golden color on both sides, yielding a tender yet slightly caramelized texture.
After cooking, the zucchini is immediately sprinkled with freshly grated Parmesan cheese and drizzled with fresh lemon juice to add a sharp, tangy contrast to the buttery and savory elements. Salt and freshly ground black pepper enhance the overall balance of flavors.
This preparation is a quick sauté that preserves the vegetable’s freshness while adding complexity through the lemon and Parmesan. It can be served as a side dish accompanying main courses or as part of a light meal.
Ingredients
- 3 tablespoons butter unsalted
- 2 cloves garlic minced
- 4 zucchini thinly sliced to 1/2-inch thick rounds
- ½ teaspoon thyme dried
- lemon zest of 1
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup Parmesan Cheese freshly grated
- 2 tablespoons lemon juice or more, to taste, freshly squeezed
Instructions
- Melt butter in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
- Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
- Serve immediately, sprinkled with Parmesan and lemon juice.
Notes
- This recipe is adapted from Brooklyn Supper.
- Use freshly grated Parmesan and fresh lemon juice for best flavor impact.
- Adjust lemon juice quantity to taste to balance brightness and acidity.
User Reviews
Overall Rating
5
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