A quick, delicious, and wholesome way to enjoy summer squash is to make Sautéed Zucchini with Lemon and Parmesan. This easy zucchini side dish is bright, savory, and ready in just about 15 minutes, making it a practical choice for busy weeknight dinners or relaxed summer meals.

Zucchini season always seems to arrive with abundance. You can find these tender summer squash at farmers’ markets, grocery stores, and often in backyard vegetable gardens. When zucchini is at its peak, it is helpful to have a simple savory recipe that uses a generous amount without requiring much time or effort. While zucchini bread and other sweet baked treats are wonderful, this skillet zucchini recipe offers a lighter, faster option that works beautifully as a vegetable side dish.

This Sautéed Zucchini with Lemon and Parmesan is especially useful when dinner is almost ready and you need something fresh to serve alongside the main course. The zucchini cooks quickly in a hot skillet with olive oil, onion, and garlic. A splash of freshly squeezed lemon juice adds brightness, while grated Parmesan cheese brings a salty, savory finish. The result is a simple vegetable dish that tastes fresh, comforting, and satisfying without being heavy.

In many Filipino homes, vegetables are often cooked by sautéing or stir-frying. This method is perfect for zucchini because it softens quickly and does not need a long cooking time. The goal is to cook the slices until tender while keeping them from becoming mushy. A short sauté helps preserve the texture, and the lemon-Parmesan combination gives the dish a clean, flavorful finish.

This recipe is also flexible. You can season it lightly with salt and pepper, then adjust the lemon juice and Parmesan cheese to your taste. Serve it immediately while the zucchini is warm and the cheese has just begun to melt into the vegetables. It pairs well with many dinner dishes and can also be enjoyed as a simple vegetarian side.

Sautéed Zucchini with Lemon and Parmesan

By: Manila Spoon
Published 07/30/2016

Sautéed Zucchini with Lemon and Parmesan is a quick, healthy, and flavorful way to use fresh summer squash. Made with olive oil, garlic, onion, lemon juice, and Parmesan cheese, this easy zucchini recipe is ready in about 15 minutes and makes a delicious side dish for dinner.

What are the ingredients for this Sautéed Zucchini with Lemon and Parmesan?

2 Tablespoons Olive Oil
3 cloves Garlic, peeled and crushed
1 small Onion, chopped
2 pounds Zucchini, sliced
Salt and Pepper, to taste
Juice of 1 Lemon
Parmesan Cheese, to taste

How do you make this Sautéed Zucchini with Lemon and Parmesan?

Heat the olive oil over medium-high heat in a skillet or heavy frying pan. Add the chopped onion and crushed garlic, then sauté for about 1 minute, or until aromatic.
Add the sliced zucchini and sauté for about 5 minutes, or until the zucchini is cooked but not mushy. Season with salt and pepper. Toss with freshly squeezed lemon juice, then serve immediately with a generous sprinkling of grated Parmesan cheese.

Yield: 4-6 Servings
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Tags: Zucchini, vegetables, vegetarian, gluten-free, healthy recipe, low-carb, stir-fry, cheese, dinner, side dish, summer, lemons

Sautéed Zucchini with Lemon and Parmesan

Manila Spoon

This quick sautéed zucchini recipe is a fresh and delicious way to enjoy summer squash. Lemon juice adds brightness, Parmesan cheese adds savory flavor, and the whole dish comes together in one skillet in about 15 minutes.

Prep Time
5 mins

Cook Time
10 mins

Course
Side Dish

Cuisine
American

Servings
6

Calories
77 kcal

Ingredients

2 Tablespoons Olive Oil
3 cloves Garlic, peeled and crushed
1 small Onion, chopped
2 pounds Zucchini, sliced
Salt and Pepper, to taste
Juice of 1 Lemon, or to taste
Parmesan Cheese, to taste

Instructions

Heat the olive oil over medium-high heat in a skillet or heavy frying pan. Add the chopped onion and crushed garlic, then sauté for about 1 minute, or until fragrant.
Add the sliced zucchini and sauté for about 5 minutes, or until the zucchini is cooked but still tender and not mushy. Season with salt and pepper. Toss with freshly squeezed lemon juice, then serve right away with a generous amount of grated Parmesan cheese.

Nutrition

Calories: 77 kcal
Carbohydrates: 7 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 3 g
Sodium: 13 mg
Potassium: 427 mg
Fiber: 2 g
Sugar: 5 g
Vitamin A: 303 IU
Vitamin C: 29 mg
Calcium: 31 mg
Iron: 1 mg

Keyword
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