Description
This Creamy Parmesan Zucchini is a quick and delicious side dish featuring tender zucchini coated in a rich, creamy Parmesan sauce. Perfect for pairing with grilled meats, pasta, or as a light main course, it’s a crowd-pleasing way to enjoy fresh zucchini!
Ingredients
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- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 medium zucchini, sliced into half-moons
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional, for a touch of heat)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley or basil, chopped (optional, for garnish)
Instructions
1. Sauté the Zucchini:
- Heat olive oil and butter in a large skillet over medium heat.
- Add the zucchini and season with salt and black pepper. Cook for 4-5 minutes, stirring occasionally, until the zucchini is tender but still slightly crisp.
2. Add the Garlic:
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
3. Make the Creamy Sauce:
- Lower the heat to medium-low and pour in the heavy cream. Stir to coat the zucchini evenly.
- Sprinkle in the Parmesan cheese and red pepper flakes (if using). Stir until the cheese is melted and the sauce is creamy, about 2-3 minutes.
4. Serve:
- Remove the skillet from heat and garnish with fresh parsley or basil, if desired.
- Serve immediately as a side dish or over pasta, rice, or mashed potatoes for a heartier option.
Notes
- Make It Lighter: Substitute heavy cream with half-and-half or a mix of milk and Greek yogurt for a lighter version.
- Add Protein: Toss in cooked chicken, shrimp, or bacon for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.