Sides
Sauteed Zucchini Recipe
Description
This Easy Sautéed Zucchini with Parmesan celebrates summer’s most ubiquitous squash in all its green glory. My gut reaction to zucchini is to gussy it up. While this impulse leads me on many delicious paths, the other week I realized that of the 30 and counting zucchini recipes on this site, I don’t have a single one that lets zucchini be the true star. Today is the day!
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter divided
- 1 medium yellow onion thinly sliced
- 4 medium zucchini or yellow summer squash, or a mix (about 2 pounds), ends trimmed and cut into 1/2-inch-thick rounds
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ cup freshly grated Parmesan cheese
Directions
- Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining butter.
- Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately
