Zucchini Delight
Bursting with vibrant summer flavors, Zucchini Delight is a quick and easy dish that celebrates the natural sweetness of zucchini and cherry tomatoes, elevated with the savory depth of garlic, Parmesan, and a medley of dried herbs. This 25-minute recipe is a versatile crowd-pleaser, perfect as a light vegetarian main course or a flavorful side dish. The sautéed zucchini rounds achieve a tender texture with just a hint of golden caramelization, while the juicy cherry tomatoes add a delightful pop of freshness. Finished with a sprinkle of Parmesan cheese and fresh parsley for a bright, herby touch, this recipe is as beautiful as it is delicious. Whether you're seeking a healthy weeknight meal or a dish to impress at your next gathering, Zucchini Delight delivers simplicity and flavor in every bite. Keywords: zucchini recipe, quick vegetarian dish, healthy summer side, easy veggie skillet.
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 2 large garlic cloves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Wash the zucchini thoroughly and pat them dry. Slice the zucchini into thin rounds, about 1/8-inch thick.
Wash the cherry tomatoes and cut them in half.
Peel the garlic cloves and mince them finely.
Heat a large skillet over medium heat and add the olive oil.
Once the oil is shimmering, add the minced garlic and sauté for 1-2 minutes, until fragrant and lightly golden.
Add the sliced zucchini to the skillet and cook for 5-6 minutes, stirring occasionally, until the zucchini begins to soften and develop a slight golden color.
Add the halved cherry tomatoes, dried oregano, dried basil, red pepper flakes, salt, and black pepper to the skillet.
Continue cooking for another 3-4 minutes, stirring occasionally, until the tomatoes begin to break down slightly and the zucchini is tender but not mushy.
Remove the skillet from the heat and sprinkle the grated Parmesan cheese evenly over the zucchini and tomato mixture.
Garnish with freshly chopped parsley before serving.
Serve warm as a side dish or a light vegetarian main course. Enjoy!
Nutrition Facts
Calories |
702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 7478 mg | 325% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 48.8 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 619 mg | 48% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 2137 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
