So, picture this: it’s a weeknight, you’re craving something delicious yet deceptively simple, and your veggie drawer happens to boast a couple of lonely zucchinis. Time to transform those humble greens into a vibrant, garlicky Parmesan Zucchini Toss that’s as comforting as it is captivating!
I love creating dishes that are both nutritious and delicious, and my Zucchini Toss is no exception. With thinly sliced zucchinis sautéed in olive oil and infused with garlic, this dish is a savory delight.
The kick of red pepper flakes and a sprinkle of Parmesan add just the right touch, while fresh parsley and lemon juice brighten every bite. Packed with vitamins and low in calories, it’s a perfect side or light meal.
Zucchini Toss Recipe Ingredients
- Zucchini: Low-calorie and high in vitamins like C and A, fiber-rich for digestive health.
- Olive Oil: Heart-healthy fat, rich in antioxidants, enhances flavor depth.
- Garlic: Boosts immunity, contains allicin for potential health benefits, adds savory depth.
- Parmesan Cheese: Adds umami and richness, source of calcium and protein.
- Lemon Juice: Adds brightness and tang, rich in Vitamin C, enhances other flavors.
Zucchini Toss Recipe Ingredient Quantities
- 2 medium zucchinis, thinly sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
How to Make this Zucchini Toss Recipe
1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
3. Add the thinly sliced zucchinis to the skillet and toss to coat them in the garlic-infused oil.
4. Season the zucchinis with salt, black pepper, and optional red pepper flakes, stirring to combine.
5. Cook the zucchinis, stirring occasionally, for about 5-7 minutes or until they are tender but still have a slight crunch.
6. Remove the skillet from the heat and stir in the lemon juice to add brightness.
7. Sprinkle the freshly grated Parmesan cheese over the zucchinis, allowing it to melt slightly from the residual heat.
8. Gently toss everything together to ensure the cheese and lemon juice are evenly distributed.
9. Transfer the zucchini to a serving platter or bowl.
10. Garnish with the chopped fresh parsley before serving. Enjoy your Zucchini Toss!
Zucchini Toss Recipe Equipment Needed
1. Large skillet
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Spatula or wooden spoon
6. Citrus juicer (optional for lemon)
7. Grater (for Parmesan cheese)
8. Serving platter or bowl
FAQ
- Can I use yellow squash instead of zucchini? Yes, yellow squash is a great substitute and will work just as well in this recipe.
- Is the red pepper flakes necessary? No, red pepper flakes are optional and can be omitted if you prefer less spice.
- How do I prevent the zucchini from becoming too watery? Make sure to pat the zucchini slices dry with a paper towel before cooking. Cooking over high heat can also help reduce excess moisture.
- What can I substitute for Parmesan cheese? You can use Pecorino Romano or nutritional yeast for a different flavor profile.
- How should I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I make this recipe vegan? Yes, use nutritional yeast or a vegan Parmesan substitute instead of regular Parmesan cheese.
- Can I add other vegetables to this dish? Absolutely, sliced mushrooms or bell peppers would be delicious additions.
Zucchini Toss Recipe Substitutions and Variations
–
–
–
–
–
Pro Tips
1. For extra depth of flavor, consider roasting the garlic cloves in the olive oil before mincing and adding them to the skillet. This can give a slightly sweeter and richer garlic taste.
2. To ensure even cooking and a beautiful presentation, try to slice the zucchinis into uniform thickness, ideally using a mandoline slicer.
3. If you have time, let the sliced zucchini sit with a little salt in a colander for 10-15 minutes before cooking. This can help draw out excess moisture and enhance the flavor and texture when sautéed.
4. For a more robust flavor, try adding a splash of white wine to the skillet right after the zucchinis have heated with the garlic. Allow it to evaporate before continuing with the recipe.
5. If you want a creamier texture, stir in a dollop of crème fraîche or mascarpone just before adding the Parmesan cheese, allowing it to melt and blend with the lemon juice for a more luxurious sauce.
Zucchini Toss Recipe
My favorite Zucchini Toss Recipe
Equipment Needed:
1. Large skillet
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Spatula or wooden spoon
6. Citrus juicer (optional for lemon)
7. Grater (for Parmesan cheese)
8. Serving platter or bowl
Ingredients:
- 2 medium zucchinis, thinly sliced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic to the skillet and sauté for about 1 minute until fragrant.
3. Add the thinly sliced zucchinis to the skillet and toss to coat them in the garlic-infused oil.
4. Season the zucchinis with salt, black pepper, and optional red pepper flakes, stirring to combine.
5. Cook the zucchinis, stirring occasionally, for about 5-7 minutes or until they are tender but still have a slight crunch.
6. Remove the skillet from the heat and stir in the lemon juice to add brightness.
7. Sprinkle the freshly grated Parmesan cheese over the zucchinis, allowing it to melt slightly from the residual heat.
8. Gently toss everything together to ensure the cheese and lemon juice are evenly distributed.
9. Transfer the zucchini to a serving platter or bowl.
10. Garnish with the chopped fresh parsley before serving. Enjoy your Zucchini Toss!