I love fresh zucchini when it’s in season! If you’re looking for easy ways to cook zucchini, especially with garlic and parmesan cheese, you’ve come to the right place. These simple recipes are perfect for any meal.
Today, I’m sharing three fantastic garlic parmesan zucchini recipes that are sure to be a hit. They are simple to make and packed with good taste. Let’s get cooking!
Jump to Recipe:
- 1. Garlic Parmesan Roasted Zucchini
- 2. Garlic Parmesan Zucchini And Squash Side Dish
- 3. Garlic Parmesan Zucchini Chips
Easy Garlic Parmesan Roasted Zucchini
This roasted zucchini recipe makes a great side dish for dinner. It’s so simple to prepare and really brings out the fresh taste of zucchini.
Key Ingredients & Tips for Roasting Zucchini
- Fresh Zucchini: Pick firm, medium-sized zucchini for the best texture when roasted. Avoid very large ones as they can be watery.
- Garlic Prep: Mince your garlic finely so it coats the zucchini pieces evenly and releases its aromatic goodness.
- Even Roasting: Make sure your zucchini pieces are spread out on the baking sheet. This helps them get nicely browned and tender-crisp, not steamed.
What You Need for Roasted Zucchini
- 2 medium zucchini, chopped into 1/2-inch pieces
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
⏱️ Time: 25 minutes🍽️ Yields: 4 servings
How to Make Garlic Parmesan Roasted Zucchini
Step 1: Prep Zucchini and Oven
Preheat your oven to 400°F (200°C). Wash and chop your zucchini into uniform pieces, about 1/2 inch thick. This helps them cook evenly.
Step 2: Season and Roast
In a large bowl, toss the zucchini with olive oil, minced garlic, salt, and pepper until everything is well coated. Spread the seasoned zucchini in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender-crisp and lightly browned.
Step 3: Finish with Cheese and Serve
Take the roasted zucchini out of the oven and sprinkle with grated Parmesan cheese. Give it a gentle toss and serve immediately while warm for the best flavor.
📝 Final Note
Leftovers are great, but the zucchini is best enjoyed fresh from the oven when it’s still warm and tender.
Garlic Parmesan Zucchini And Squash Side Dish
Here’s a colorful side dish using both zucchini and yellow squash. The garlic and parmesan flavors make these easy veggies really tasty and bright.
Key Ingredients & Tips for Zucchini and Squash
- Mixed Squash: Using both green zucchini and yellow squash adds nice color and a slightly different texture to your dish.
- Sautéing Technique: Don’t overcrowd your pan. Cook in batches if needed to get a good sear on the squash rather than steaming it.
- Fresh Herbs: A sprinkle of fresh parsley or basil at the very end can make this dish even better and add a pop of green.
What You Need for Zucchini and Squash
- 1 medium zucchini, sliced into 1/4-inch rounds
- 1 medium yellow squash, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
⏱️ Time: 15 minutes🍽️ Yields: 3 servings
How to Make Zucchini and Squash Side Dish
Step 1: Prepare Veggies
Wash and slice the zucchini and yellow squash into rounds or half-moons. Make sure all pieces are about the same thickness, around 1/4 inch, for even cooking.
Step 2: Sauté the Squash
Heat olive oil in a large skillet over medium heat. Add the sliced zucchini and squash, and sauté for 5-7 minutes until they are tender-crisp and slightly browned. Add the minced garlic during the last minute of cooking to prevent it from burning.
Step 3: Season and Serve
Remove the skillet from heat and stir in the Parmesan cheese, salt, and pepper until everything is well combined. Serve hot as a quick and flavorful vegetable side dish.
📝 Final Note
This dish cooks fast, so keep a close eye on it to avoid overcooking the squash. You want it tender, not mushy.
Crispy Garlic Parmesan Zucchini Chips
Forget potato chips; try these crispy garlic parmesan zucchini chips instead! They are a lighter snack option that still gives you that satisfying crunch.
Key Ingredients & Tips for Zucchini Chips
- Thin Slices: Use a mandoline or a very sharp knife to get super thin zucchini slices (about 1/16 inch). This is key for truly crispy chips.
- Drying Zucchini: Pat the zucchini slices very dry with paper towels before seasoning. This step is important to prevent soggy chips.
- Baking Low and Slow: A lower oven temperature and longer bake time help the zucchini dry out properly and become perfectly crispy.
What You Need for Zucchini Chips
- 2 medium zucchini
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- Salt to taste
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 2 servings (snack size)
How to Make Garlic Parmesan Zucchini Chips
Step 1: Slice and Dry Zucchini
Preheat your oven to 225°F (107°C). Slice zucchini very thinly, about 1/16 inch thick, using a mandoline if you have one. Lay slices on several layers of paper towels and pat them very dry. You want to remove as much moisture as possible.
Step 2: Season the Chips
In a bowl, toss the dry zucchini slices with olive oil, garlic powder, and salt until each slice is lightly coated. Spread them in a single layer on a baking sheet lined with parchment paper. Make sure they don’t overlap.
Step 3: Bake Until Crispy
Bake for 45 minutes to 1 hour, flipping the chips halfway through, until they are golden and crispy. Remove from oven, sprinkle with Parmesan cheese, and let them cool completely on the baking sheet. They will get even crispier as they cool.
📝 Final Note
Store any leftover chips in an airtight container at room temperature to keep them crisp. They can lose crunch if exposed to air.
