Garlic Parm Sauteed Zucchini Recipes

GARLIC AND PARMESAN SAUTéED ZUCCHINI

Steps:

• Heat the avocado and garlic in a large skillet over high heat. While the oil it heating season the sliced zucchini with a small amount of salt and pepper.
• Add ½ of the zucchini. Toss the zucchini in the oil, then arrange them in a single layer in the skillet.
• Cook the zucchini undisturbed for 2-3 minutes or until browned, then flip and cook on the other side for an additional 2 minutes.
• Remove the zucchini from the skillet and set it aside.
• Repeat this process with the remaining zucchini. Once the zucchini is all browned, return it to the skillet and reduce the heat to medium low.
• Add the butter and red pepper flakes. Gently stir until the butter has melted.
• Remove from heat and immediately top with the shredded parmesan cheese. Serve immediately and enjoy!

ZUCCHINI WITH PARMESAN

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.