Description

The best way to prepare zucchini is to sauté the squash until just tender and sprinkle generously with Parmesan cheese for a surprisingly flavorful dish.

Scale

Ingredients

2 TBSP extra virgin olive oil
1 large onion, halved and thinly sliced
4 medium zucchini, sliced ¼” thick (halved if large)
1 teaspoon flaky kosher salt
¼ teaspoon freshly ground pepper
¼ cup freshly grated parmesan cheese

Instructions

In a large sauté pan, heat oil over medium-low heat and add the sliced onions. Cook for about 10 minutes, until they just barely start to brown.
Add in the sliced zucchini, kosher salt, and pepper and cook, stirring occasionally for 10 to 15 minutes until softened and cooked through.
Sprinkle with the parmesan cheese and stir to combine. Serve immediately.

Notes

If you are using a small pan or trying to cook too much zucchini at once, you might end up steaming instead of sautéing. In this case, cook in two batches.

For kosher salt, I always use Diamond Crystal Kosher Salt which is lighter and less salty than other brands. Salt to taste if using another kind of salt.

If your zucchini are large, be sure to cut in half (or in quarters) lengthwise before cutting ¼” wide.

Keywords: Sautéed Veggies Zucchini with Parmesan Cheese Onions