5 from 12 votes
Parmesan Lemon Zucchini
Parmesan Lemon Zucchini consists of thinly sliced zucchini rounds sautéed in butter with garlic, thyme, and fresh lemon zest. Finished with freshly grated Parmesan and a squeeze of lemon juice, this dish offers tender, lightly browned zucchini with a bright citrus finish and savory cheese.
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Course:
Side Dish
Cuisine:
American, International, Vegetarian
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.
Cup of Yum
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.