Parmesan Zucchini
Quick and easy Parmesan Zucchini is the perfect summer side dish! Made in under 10 minutes with garlic and freshly grated Parmesan, this skillet zucchini is tender-crisp, and so delicious.
Foto: Skinnytaste
Ingredients
- 2 tablespoon extra virgin olive oil
- 3 g arlic cloves (sliced very thin)
- 2 medium zucchini (14 oz total sliced in 1/4 inch thick half moons)
- ½ teaspoon kosher salt and black pepper (to taste)
- ⅓ cup grated Parmesan or Pecorino Romano cheese
Steps
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Heat a large skillet over medium heat, when hot and add 1 ½ tablespoons oil and the garlic and cook until golden, 30 to 60 seconds. Increase the heat to high, add the zucchini, season with ½ teaspoon kosher salt and black pepper, to taste and cook until it begins to brown on the bottom, about 1 minute.
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Stir to flip and cook 1 to 2 minutes more, until it’s slightly browns and becomes tender-crisp (you don’t want this to cook too long or it will get mushy and watery).
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Quickly transfer it to a serving dish or platter and top with cheese and black pepper. The heat from the zucchini will melt the cheese slightly, creating a delicious coating.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (20% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| extra virgin olive oil | 2 tablespoon | - | - |
| arlic cloves | 3 g | - | - |
| zucchini | 2 medium | - | - |
| kosher salt and black pepper | 0.5 teaspoon | Rp 35.000/kg | Rp 88 |
| grated Parmesan or Pecorino Romano cheese | 0.333 cup | - | - |
*Estimated market prices, may vary by region
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