Lemon Pepper and Parmesan Zucchini
A Zesty and Flavorful Side Dish
This Lemon Pepper and Parmesan Zucchini is a perfect easy, healthier side for all your spring and summer meals. The main components of this dish are zucchini, lemon, and Parmesan cheese with simple pantry staple seasonings to take this side dish to the next level.
My cousin just had her second baby and whenever any of my family or friends has a new baby, I bring food. My cousin tries to eat healthier so I was making her food that would fuel her body for her busy days (and nights) with a toddler and a newborn.
This recipe was off the cuff, and it turned out fantastic. Even I, a self proclaimed hater of zucchini, really enjoyed this dish.
Only Two Zucchini Recipes
Believe it or not, there is only one other zucchini recipe I have on The Tipsy Housewife. The other zucchini recipe besides this Lemon Pepper and Parmesan Zucchini is my Easy Cheesy Zucchini Bake, which is…. let’s just say, healthy for the soul.
I think you should make both and be happy physically and mentally.
The Recipe Card
This recipe and every recipe has a recipe card at the end of this post. The recipe card can be saved, printed, screenshot, and pinned to your Pinterest.
I do not have a bunch of boring paragraphs about nothing, there are just a few that have pictures, links, and information that may help those who need more explanation or clarification.
My goal is to bring you easy to follow recipes and help making them.
Slice ‘Em and Dice ‘Em
You do not need extensive knife skills to make this recipe. You ONLY have to dice the zucchini.
I prefer to dice the zucchini small so that it cooks quickly. To me, the longer the zucchini cooks, the slimier it gets.
Just make sure that you cut the bits into similar size pieces so that this cooks evenly.
Simple Pantry Staples
This recipe does not have a ton of ingredients. The ingredients SHOULD be the basics you have in your pantry.
The Salt, Pepper, and Garlic Seasoning is one of my favorites. SPG Seasoning comes under a lot of brands.
I got the one pictured at Aldi but Kinder’s also makes one! I probably use this seasoning more than any other!
Sawdust For The Win
I just KNOW I am going to get comments about the Parmesan. There was a viral post going around about how this cheese is actually sawdust.
I am here to tell you that it is NOT sawdust. It is true that there is plant cellulose added to prevent sticking, but this is very same plant cellulose that is found in NUTS.
It is totally fine to eat. If this bothers you, feel free to grate an expensive Parmesan into a fine crumble to use in this recipe.
Wait To Season
You want to cook this zucchini until it has a nice caramelization to it. You do not want this to get too soft, otherwise it will get soggy.
You also want to make sure to wait to season this skillet until it is fully cooked, otherwise the salt draws liquid out and, again, it will be soggy.
Make sure to season and taste as you go. I include measurements, but they are not required.
Season how you like!
Lemon Pepper and Parmesan Zucchini Recipe
Lemon Pepper and Parmesan Zucchini is a healthy and delicious side dish that even picky eaters will love. Made with fresh lemon, olive oil, black pepper, and parmesan. Sautéed to perfection and packed with flavor.
Ingredients
- 4 to 5 small Zucchini
- 1 large Lemon
- 2 teaspoons of Garlic Salt
- 1 teaspoon of Black Pepper
- 2 teaspoons of Onion Powder
- 1 to 2 teaspoons of Oregano
- 3 heaping tablespoons of finely grated Parmesan
- 2 tablespoons of Olive Oil
Instructions
- Scrub your zucchini really well since you are going to leave the skin on. Dice the zucchini into small, bite sized pieces. Pat the cuts dry with some paper towels.
- In a skillet heat the 2 tablespoons of olive oil and add the diced zucchini. Sauté the zucchini for 10 to 12 minutes before adding any seasoning. You want to see the diced zucchini getting caramelized and turning golden brown.
- Test a piece or two of the diced zucchini with a fork, you should be able to easily stab the diced pieces but they should not be mushy. You can taste test one. It should be tender but not hard.
- Cut the lemon in half and squeeze the juice from the lemon into the zucchini. Sauté for another five minutes.
- Season the whole pan with the garlic salt, onion powder, and black pepper. Add a little and taste as you go. My measuring of the spices is adjustable to your preferences. Sauté for a couple more minutes, add the dried oregano, and sauté for another minute or two.
- At the end of cooking add the Parmesan and toss to coat well. Serve immediately. You can also let cool and store in the fridge and reheat in a skillet as needed. This will last 3 days or so in the fridge.