Parmesan Truffle Sauteed Zucchini
User Reviews
5
Parmesan Truffle Sauteed Zucchini
Description
Parmesan Truffle Sauteed Zucchini combines gently cooked zucchini slices with a flavorful blend of Parmesan cheese, fresh parsley, and truffle oil. The zucchini is cooked in batches to allow slices to crisp nicely on the bottom without steaming, preserving texture and preventing sogginess. Garlic is briefly sautéed toward the end and mixed back in to provide a subtle aromatic note. The addition of truffle oil adds a discreet earthiness, complemented by the sharpness of the Parmesan and fresh herb brightness from the parsley. This technique keeps the zucchini tender with slightly crisp, browned surfaces and a flavorful coating of cheese and aromatics.
This dish can be served immediately as a savory vegetable side or a warm appetizer. It pairs well with pan-seared meats or alongside starches that benefit from a fresh and flavorful vegetable accompaniment.
For best results, use a seasoned cast iron or non-stick pan to achieve good browning. Since zucchini contains a lot of water, cooking quickly and removing from heat once browned helps avoid sogginess. Truffle oil is optional and enhances earthiness but the dish remains tasty without it. Alternatively, baking the zucchini and finishing with the cheese and oil mixture is a less oily preparation option.
Ingredients
- 1 tbsp olive oil or ghee
- 3 zucchini thinly sliced, medium
- 2 garlic minced, cloves
- 1/3 cup parmesan finely grated
- 1 tbsp parsley finely chopped, fresh
- 1 tsp truffle oil
- salt to taste
- black pepper to taste
Instructions
- Heat the oil in a large sauté pan on medium heat. Add half the zucchini slices and try as many as possible flat on the bottom of the pan. Cook them for 6-7 minutes, but only stir every 2 minutes or so. You want the bottoms to get nice and crispy before stirring and crisping up the other side.
- While the zucchini is cooking, combine the grated parmesan, truffle oil and chopped parsley in a small bowl. Stir to combine.
- Remove the cooked zucchini to a plate and add the remaining zucchini to the pan. If needed, add a little more olive oil. Repeat step one.
- When the zucchini are about one minute from being done make space in the pan by pushing the zucchini to the side and sauté the minced garlic. After the garlic has sauteed for 30 seconds, add the previously cooked zucchini back to the pan and stir.
- Turn off the heat, top with the parmesan, truffle oil and parsley mix and stir everything together. Serve immediately.
Notes
- A cast iron or non-stick skillet helps achieve the best browning on zucchini slices.
- Cook zucchini quickly to avoid sogginess; prolonged cooking releases excess water.
- If truffle oil is unavailable, omitting it still yields a flavorful sautéed zucchini with Parmesan and garlic.
- To reduce oil usage, bake zucchini slices instead of sautéing, then toss with the Parmesan and parsley mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 101 kcal
% Daily Value*
| Calories | 101kcal | 5% |
| Carbohydrates | 5g | 2% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 146mg | 6% |
| Potassium | 384mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 28.1mg | 31% |
| Calcium | 125mg | 13% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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