It takes just three ingredients (plus salt and pepper) and about five minutes to create this zucchini side dish that easily slides into just about any main meal menu plan.
So you’ve answered the question of what the heck you’re going to fix for dinner tonight. Congratulations! Hey, it’s not easy to come up with a dinner plan that pleases everyone’s likes, dislikes, and food craving fancies. But you did it!
Next comes part 2 of the dinner-time equation, the one that is typically a stumper. “So…what should we have with it?”
This question seems to be the one that can lead most home cooks down the rabbit hole only to pop back up with the same rotation of the same side dishes they fix over and over and over again. That’s why, moving forward, my goal here at the FC blog HQ is to provide you with more ideas of simple, sides that appeal to the whole gang at the table, have a healthy bent, and are neutral enough to go with just about anything.
So let’s get started with a super simple side dish I grew up on that right now in August is totally in season now, but can also be made just as easily in February: 5-Minute Parmesan Zucchini.
About the Recipe
Because you’ve likely already spent the bulk of your prep time on your main dish, choosing a side dish that’s simple to prepare and won’t throw off the timing of your plating execution is paramount. With just 3 ingredients, this zucchini side checks all the boxes.
It all comes down to the zucchini and there are two options for cooking it. If you’re looking for the sure-fire 5 minute method, cook your sliced zucchini is a bowl with a tablespoon or two of water in it. Or, if you’ve microwave averse, use a steamer basket in a saucepan with water to go the steaming route. Either way, you’ll want your zucchini to still be just a touch firm rather than limp as a dog on a hot summer day.
Be sure to drain your zucchini before adding the butter or you’ll end up with zucchini watery butter soup. I always use salted butter because salt is the flavor sealer.
For this recipe I prefer good, old-fashioned grated Parmesan. Not the one from the green can, but freshly ground Parm I typically find in the deli section of my grocery store. I like the ground parm simply because it creates a more homogenous bite. Seasoning is key, and a sprinkling of kosher salt and lots of freshly ground black pepper is all you need to complete the dish.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

Easy 5-Minute Parmesan Zucchini
Ingredients
- 2 medium zucchini sliced into coins
- 2 tablespoons butter cut into chunks
- 2 tablespoons grated Parmesan cheese or more to your liking
- Kosher salt and freshly ground black pepper
Instructions
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To prepare the zucchini in the microwave, add the zucchini rounds to a microwave-safe bowl with 2 tablespoons of water and cook for 4 minutes on high, or until zucchini are just tender. Drain the water from the zucchini and add the butter, tossing to melt. Season with the kosher salt and freshly ground black pepper and sprinkle with Parmesan. Cover until ready to serve while still hot.
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To prepare the zucchini on the stovetop, place a steamer basket in a saucepan with 1/2 cup water or just below the bottom of the steamer. Fill the steamer basket with the zucchini and cover with a lid then bring to a boil. Steam covered for 3-4 minutes or until the zucchini are just tender. Drain the water from the zucchini, remove the steamer, then add the butter, tossing to melt. Season with the kosher salt and freshly ground black pepper and sprinkle with Parmesan. Cover until ready to serve while still hot.
#eatseasonal August
As we have for the past few seasons, Becky of The Vintage Mixer has posted her list of what’s in season to eat now and from that list, has amassed a group of us who are posting #eatseasonal recipes today. Some are some are sweet, some are savory and they’re all in season now. Hop over to the other bloggers pages to discover some great eats to eat now.
Healthy Turkey, Zucchini & Rice Casserole by Cookin’ Canuck
Caramelized Onion Galette by The Vintage Mixer
Roasted Blueberry Cheesecake Ice Cream with Graham Cracker Waffle Cones by Food for My Family
Italian Plum Upsidedown Cake by Suitcase Foodist
Grilled Chicken and Vegetable Panzanella Salad by Completely Delicious
Coconut Cherry Cobbler by Kitchen Confidante
Chicken Parmesan Stuffed Zucchini Boats by Flavor the Moments
Healthy Berry Crisp with a Coconut Oat Crumb Topping by Joy Food Sunshine
Zucchini, Cherry Tomato, and Gorgonzola Bites by Letty’s Kitchen
Okay, and that’s your eat seasonal list for the day. I hope you’ll find a bevy inspiration that’ll get you in the kitchen to make something good.
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Kristen says
I love zucchini so much and this recipe is no exception! Thanks for sharing it (and zucchini has seriously never looked so good – love your pics!)
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My husband dislikes zucchini, but even he gladly eats his servings of this at dinner!
Elise says
This looks so good! I love how easy this is to pull together, love it!
Elise ~ http://www.elisebythepiece.com
Santanu says
Hey, this is an amazing, super quick and easy dish. Thanks for sharing such a healthy and easy recipes. I will definitely try this dish.
Nicole Leggio says
Simple. Fresh. And beautiful!
Hanna says
Hey !! Great, Simple and Interesting recipe. Thanks for sharing..
Laura | Tutti Dolci says
Love this! A 5-minute side is my kind of recipe. :) You can never go wrong with parmesan + zucchini!
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I like your recipe so much. It so economical food and having rich proteins. I usually take with the combination of noodle dish or salad. Which make it so much delicious.
Albert Sain says
Awsume Recipe i should try this at home and will share my experience in nxt comment .Thanks for sharing the Parmesan Zucchini :)
Jen says
How would you go about draining the zucchini when it’s in slices? I’ve only ever drained it when I’ve grated it for muffins.
Deb says
Absolutely loved how the micro cooked the zucchini, evenly with a toothy firmness. I usually overcook on the stove. Thanks for the new idea and so glad I tried it!
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Clay says
Wow what a Juicy recipe!! I just love the way you have describe it. I will definitely try at my home.
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John says
Great article. Thanks for sharing. Keep it up
axestrack says
Great stuff, I really like it,
Elaine magowan says
Love it..never knew what to do with zucchini ..now. I make all the time!
Ana says
What a great side! Next time I’ll proabbaly dab the zucchini with a paper towel before mixing with the Parmesan to dry it a bit more, but the flavors were good and the zucchini was perfectly done!
Ashley @ Foodie Crush says
Great idea. Thanks for sharing Ana!
Veronica Eichorn says
my aunt use to make zucchini in the microwave but it had breading as well as cheese;how do Imake it with added breading?
Cheryl Dugas says
Thanks for the quick recipe had to adapt it so I added some bell pepper fresh sweet corn off the cob mushrooms, and instead of salt I used the chicken soup base I sprinkled a broasted time some jerk seasoning garlic and onion.
I started with a little bit of the butter onion garlic and corn. After adding the other ingredients I drain the liquid then lastly the Parmesan cheese.
I intend to freeze some and make some vegetable chowder later on.
Ashley @ Foodie Crush says
Those adaptations sound amazing!! Thanks for sharing.