This quick and easy recipe for Parmesan Zucchini Slices makes an excellent side dish. It’s perfect for using up those huge summer zucchini crops.

We make zucchini often at my house. Most of the time, I just sauté zucchini slices in a little butter, add some garlic salt and that’s it. Truth be told, it’s kind of a boring way to eat zucchini. This recipe for Parmesan Zucchini Slices jazzes up zucchini a little bit. Zucchini is lightly cooked in garlic-infused oil and butter. Additions of Parmesan cheese and basil before baking helps turn it into something delicious.

Ingredients needed:

• extra virgin olive oil
• unsalted butter
• garlic
• zucchini
• Parmesan cheese
• dried basil
• salt and pepper
• fresh parsley and/or chives

How to make Parmesan Zucchini Slices:

The complete, printable recipe is at the end of this post.

Preheat the oven to 350°F. Spray a square baking dish with nonstick spray.

Heat the oil and butter in a large skillet. Add the garlic slices to the skillet and let them sizzle until browned. Discard the garlic, turn off the heat, and add the zucchini slices. Add ¾ cup of cheese and basil and toss gently. Season with salt and pepper and transfer to the prepared baking dish. Sprinkle 2 tablespoons freshly grated cheese on top, cover with foil, and bake for 10 minutes or until the zucchini is tender but still crisp.

Serve immediately. Spoon out individual servings. Be sure to scoop up any juices left behind in the dish. Enjoy!

Notes about Parmesan cheese:

Recipes calling for Parmesan cheese will usually indicate as shredded or grated. There’s a difference! Fine shreds are made on a cheese grater. They’re a little stringy looking when melted. If a recipe calls for using grated Parmesan, make sure you use the “grate” feature on your grater. It’s the smallest feature on the grater, and it will produce small crumbs of Parmesan. Grated Parmesan will melt into a dish instead of looking visually stringy.

The Best Zucchini Recipes:

• Zucchini Lasagna
• Chocolate Chunk Zucchini Bread
• Sweet Smoky Zucchini Salsa
• Sausage Stuffed Zucchini
• Zucchini Beef Enchiladas

Print

Parmesan Zucchini Slices

This quick and easy recipe makes an excellent side dish, perfect for those huge summer zucchini crops.

Course Side Dish

Cuisine American

Keyword parmesan, zucchini

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Calories 300kcal

Author RecipeGirl.com (from the cookbook: Come On In! Recipes from the Junior League of Jackson, Mississippi)

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 medium garlic clove, sliced
• 8 medium zucchini, unpeeled and thinly sliced
• ¾ cup finely grated Parmesan cheese
• ¼ teaspoon dried basil
• salt and pepper, to taste
• 2 tablespoons freshly grated Parmesan cheese (for topping)
• chopped fresh parsley and/or chives, for garnish (if desired)

Instructions

• Preheat the oven to 350°F. Spray a square baking dish with nonstick spray.
• Heat the oil and butter in a large skillet. Add the garlic slices to the skillet and let them sizzle until browned. Discard the garlic, turn off the heat, and add the zucchini slices. Add ¾ cup of cheese and basil and toss gently. Season with salt and pepper and transfer to the prepared baking dish. Sprinkle 2 tablespoons freshly grated cheese on top, cover with foil, and bake for 10 minutes or until the zucchini is tender but still crisp.
• Garnish with parsley and/or chives, if desired and serve immediately.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 15g | Protein: 11g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 695mg | Potassium: 1069mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1143IU | Vitamin C: 70mg | Calcium: 255mg | Iron: 2mg

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