Need a simple summer fresh side dish? Then look no further that this Zucchini with Parmesan and Lemon recipe, it’s simply delicious and a tasty, healthy side-dish for any occasion. I have an abundance of Zucchinis from my home garden this year and I’m making Zucchini everything but this 10 minute Zucchini with Parmesan and Lemon is damn delicious! Straight up, you gotta try this recipe!
Happy Meatless Monday! Hope everyone had an amazing three day weekend & July 4th!
Let’s get back to the grind…
Ali in the Valley
Homegrown Zucchini and Squash from my garden…
Zucchini with Parmesan and Lemon…
3 tablespoons unsalted butter
2 cloves garlic (minced)
4 zucchinis (thinly sliced to 1/2-inch thick rounds)
1/2 teaspoon dried thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper (to taste)
1/4 cup grated Parmesan
2 tablespoons freshly squeezed lemon juice (or more, to taste)
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.