The parmesan zucchini is an easy yet rich side dish, a quick variant that combines simplicity and taste. Thanks to the pan cooking, the zucchini retains a soft texture compared to the oven version, while the Parmesan, added at the end of cooking, enriches the dish with a savory and tasty note.
Ideal as an accompaniment to meat dishes, the parmesan zucchini can be served as a light second course, starter, or side dish. The recipe does not require long preparation times and is a great way to make vegetables appreciated even by the little ones.
Pan cooking is a quick and light alternative to frying or baking without sacrificing taste; a perfect solution for those who have little time but do not want to give up a homemade side dish.
Try the other zucchini recipes:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Summer
- Energy 115.76 (Kcal)
- Carbohydrates 3.91 (g) of which sugars 0.34 (g)
- Proteins 7.47 (g)
- Fat 8.66 (g) of which saturated 3.46 (g)of which unsaturated 1.65 (g)
- Fibers 1.30 (g)
- Sodium 255.25 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1.5 lbs zucchini
- 1 cup grated Parmesan cheese
- 3 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- herbs (to taste – optional)
- 1 shallot
Tools
- 1 Cutting board
- 1 Grater
- 1 Pan large
Procedure
Wash the zucchini very well, remove the ends, and slice them into half-inch rounds.
Grate the Parmesan and set aside.Peel and finely chop the shallot, if you don’t like it you can omit it.
Sauté the shallot with the oil in the pan over not too high heat, it is essential that the shallot does not burn otherwise it will ruin the recipe.
As soon as it is slightly golden, add the zucchini. Sauté them for 10 minutes over medium heat, stirring often, they will remain slightly crunchy on the outside. Season with salt and pepper.
When the zucchini has reached your preferred level of doneness, add ½ cup of Parmesan, mix quickly. Spread the remaining Parmesan over the zucchini surface, turn off the heat and let the zucchini rest for 2 minutes, the Parmesan will melt with the heat.
The parmesan zucchini is ready to serve.
Tips
Storage
You can store the parmesan zucchini in the refrigerator for 2 days, preferably reheat them in the microwave to make the Parmesan melt again.
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