Garlic Butter Zucchini Recipe With Parmesan Is a Quick & Easy Side Dish by Donna John

Vegetables Side Dishes
a year ago

Garlic Butter Zucchini Recipe With Parmesan Is a Quick & Easy Side Dish

Zucchini is one of my go-to vegetables any night of the week. The squash can be prepared in so many different ways, from zucchini casserole to grilled zucchini to hasselback zucchini to stuffed zucchini to zucchini bread. This garlic butter sautéed zucchini has all those flavors we love in a quick and easy side dish.

The zucchini recipe has five simple ingredients: zucchini squash, butter, garlic, lemon juice and freshly grated Parmesan cheese. Sliced zucchini is cooked with butter and lots of fresh minced garlic until it begins to lightly brown. Fresh lemon juice is sprinkled in along with Parmesan cheese. Season with salt and pepper, and your squash side dish is ready to be spooned onto plates.

The lemon juice adds a freshness and cuts some of the richness from the butter in this vegetable dish. Squeeze your own fresh lemon juice if you can. (This goes for all recipes!) Serve this garlicy, cheesy zucchini for dinner with chicken, pork, beef or seafood. You could cook yellow crookneck squash the same way to change things up.

Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4


  • 2 medium zucchini, sliced into rounds
  • 1 tablespoon butter
  • 3 - 4 cloves garlic, minced
  • 1 - 2 teaspoons lemon juice
  • 1/4 cup freshly grated Parmesan cheese

Here's how to make it:

  1. Melt the butter in a skillet. Add the zucchini and garlic. 
  2. Cook over medium heat, stirring often, until zucchini is beginning to lightly brown and soften.
  3. Add the lemon juice and Parmesan and cook until melted. Season with salt and pepper.

Photos courtesy of Donna John.

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Simple vegetable recipes like this are the absolute best.
Elisa Schmitz
Love zucchini. It's simple to prepare and ready quickly. Thanks for the easy veggie side dish recipe, Donna John !
I made this, but doubled the amount. After I fried the zucchini, I laid them out on a non stick foiled lined baking sheet, sprinkled with fresh squeezed lemon juice and topped with grated parmesan, then broiled on high for about 3 minutes ( just long enough to melt the cheese ).
So good !! The lemon juice really accents the garlic and cheese.
Thanks for sharing the recipe 👍
Donna John
Love your twists on the recipe! Will try that next time. So glad you enjoyed it! BB7

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