Parmesan Truffle Sauteed Zucchini
Sautéed zucchini with parmesan, truffle oil, garlic and parsley. It's easy, flavorful and I think one of the best zucchini recipes. The perfect side dish!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil (or ghee)
- 3 medium zucchini (thinly sliced)
- 2 garlic cloves (minced)
- 1/3 cup parmesan (finely grated)
- 1 tbsp fresh parsley (finely chopped)
- 1 tsp truffle oil
- salt and pepper (to taste)
Instructions
- 1
Heat the oil in a large sauté pan on medium heat. Add half the zucchini slices and try as many as possible flat on the bottom of the pan. Cook them for 6-7 minutes, but only stir every 2 minutes or so. You want the bottoms to get nice and crispy before stirring and crisping up the other side.
- 2
While the zucchini is cooking, combine the grated parmesan, truffle oil and chopped parsley in a small bowl. Stir to combine.
- 3
Remove the cooked zucchini to a plate and add the remaining zucchini to the pan. If needed, add a little more olive oil. Repeat step one.
- 4
When the zucchini are about one minute from being done make space in the pan by pushing the zucchini to the side and sauté the minced garlic. After the garlic has sauteed for 30 seconds, add the previously cooked zucchini back to the pan and stir.
- 5
Turn off the heat, top with the parmesan, truffle oil and parsley mix and stir everything together. Serve immediately.