Skillet Zucchini with Parmesan
Healthy, simple and delicious summer side dish! Serve with your choice of chicken, fish, beef, and a side of rice.
Ingredients
- 2-4 medium zucchini ends trimmed off, and cut into ½ inch rounds
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 medium shallot chopped
- 1 clove garlic minced
- splash chicken broth optional; only if needed
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼-½ cup shredded parmesan cheese
- dried chives, hot sauce or cayenne pepper for serving
Instructions
- Heat a large nonstick skillet over medium low heat. Add the olive oil and one tablespoon of the butter. When butter is melted, stir in the chopped shallot. Cook for about 5 minutes, until shallot is translucent.
- To the skillet, add the remaining tablespoon of butter and clove of garlic and stir. Then add slices of zucchini in a single layer if possible. Sprinkle with the salt, pepper and oregano.
- Increase the heat to about medium and cook the zucchini, stirring and flipping them until the zucchini is tender and lightly browned. If the zucchini begins to stick or brown too quickly, add a small splash of chicken broth. Cook for 10-15 minutes.
- When zucchini is done, sprinkle generously with the parmesan cheese and put a lid or piece of foil over the skillet to allow the parmesan to thoroughly melt.
- To serve, sprinkle with dried chives and a sprinkle of hot sauce or cayenne pepper, if desired. Enjoy!