Parmesan Lemon Zucchini — Damn Delicious

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Parmesan Lemon Zucchini

The most amazing zucchini side dish made in 10 min or less. It’s so easy and effortless, you’ll want to make this every single night!

I’ve made a lot of zucchini dishes lately – from the zucchini parmesan crisps to the baked parmesan zucchini to the one pot zucchini mushroom pasta, but nothing beats this one here. I mean with a 10-minute cook time, I don’t think anything can top this.

Even Butters hovered around me in the kitchen and during the photo shoot the entire time, and he NEVER does this. He tried to jump on the table at least a dozen times. It was quite distracting to watch all of this unfold since his short legs could never reach the table. Poor thing, but still, so cute.

I think what really attracted Butters’ attention is the buttery goodness of all this. Yes, these zucchini rounds get cooked in melted butter along with lemon zest and thyme. From there, you’ll flip them over and finish them off until they’re golden brown.

When you’re ready to serve, go ahead and sprinkle on that Parmesan goodness along with freshly squeezed lemon juice. It’s so easy and simple, but so stinking good. Sometimes simplicity is the best way to go!

Parmesan Lemon Zucchini

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

The most amazing zucchini side dish made in 10 min or less. It’s so easy and effortless, you’ll want to make this every single night!


  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 zucchinis, thinly sliced to 1/2-inch thick rounds
  • 1/2 teaspoon dried thyme
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup freshly grated Parmesan
  • 2 tablespoons freshly squeezed lemon juice, or more, to taste


  1. Melt butter in a large skillet over medium high heat. Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  2. Working in batches, add zucchini, thyme and lemon zest. Cook, flipping once, until golden, about 1-2 minutes on each side; season with salt and pepper, to taste.
  3. Serve immediately, sprinkled with Parmesan and lemon juice.

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Gorgeous zucchini, love the lemon and thyme!

Looks awesome and look at Butters just waiting there for you! What a great little helper 🙂 I have a Parmesan zucchini recipe coming up in a week or so but thankfully nothing like yours. Love how fast and easy this is!

What a beautiful dish! Your presentation is outstanding! I can add this to my list of zucchini recipes, because my garden is behaving beautifully at the moment! Lots of zukes!

Another lovely and simple recipe. Thanks so much. Have a Great Weekend!

SO gorgeous! Love the idea of adding lemon for a kick.

fact: your dog is the cutest dog i’ve seen in the longest time!!

This recipe looks so delicious, and simple to boot. Zucchini is one of the few veggies I generally do not care for, but this recipe includes other incredients I love. Think I’ll give it a shot!

Great recipe. I liked and love it. Try soon. Thanks for sharing.

Yum!! This looks and sounds delicious! I like zucchini and I’m always looking for good recipes. This, I definitely have to try! Beautiful pictures, too!

Butters definitely is a great eater.

I love zucchini and this recipe sounds delicious! Can’t wait to try it out!

Beautiful, quickie veggie dish and a must try…love zucchini, parmesan and lemons!

Is that a sweet little Corgi you have there? Love Corgis (have our 4th Corgi on the way end of July!) 🙂

Yes, he’s a baby corgi about 6 months old right now. Congrats on your 4th corgi!

I love your dog and his name – adorable! The zucchini looks good too, I’m trying it tonight.

Loved this! Made it tonight with a lamb roast – very tasty and simple!

I’ve been following you for a while! You always come up with such great flavor combinations. Thank you for so many great recipes”

I just acquired my first zucchinis of the season in the usual fashion; I arrived at the hospital for work last night and found a pile of them on the cafeteria table with a hand-scrawled note saying, “Help yourself, pleeeeeese!” (and I love zucchini even more than chocolate.)
When I got home this morning with my zucchini and found your recipe, I couldn’t wait to try it and started hacking up zucchini with wild abandonment. I put the butter in the pan and realized I had no fresh garlic, no fresh lemon, and yikes, no fresh parmesan…bummer. But, hungry, I pressed on. I found lemon pepper. It’s lemon and pepper with a little garlic, right? I sprinkled that on the zucchini in the skillet along with the thyme. After I turned the zucchini in the pan and let it fry another couple minutes, I sprinkled on some lemon juice (yes, from the green bottle in the fridge, please don’t judge me) and let it sizzle and spatter on the zucchini. Then sprinkled them with parmesan (yes, parmesan from the green can, I should be ashamed) and then slid the squash off the skillet onto a plate lightly sprinkled with more parmesan from the green can. I was sure that I had dishonored your recipe, but It was so good, I made another panful. Can’t wait to try it with fresh ingredients, it must be amazing!!

This sounds heavenly. Will definitely be making this the next time I get more zucchini. Just finished my last one tonight with other roasted veggies. Is your dog a welsh corgis? So cute!

Yes – thank you! He is a pembroke welsh corgi.

i have pinned lots of your recipes! You seem to be a very good cook. I love, love that you have a Pembroke Welsh Corgi. I am on my third! She will be 13 on January 10. They are the best!

This sounds delicious! I have a potluck I will be going to and the “secret” ingredient is citrus, so I would love to bring this. Do you think it would be possible to make this ahead and heat it up somehow?

Kathy, unfortunately, this is really best when served immediately so I do not recommend making this ahead of time or reheating as I just don’t think it will hold up very well.

This looks wonderful. Im following a low caeb diet,and wondered if you had any suggestions for frozen zucchini. Its always so watery…ive even squeezed it out, but still to watery. Usually throw it out. Thanks

Unfortunately I am not the best person to ask as I have never tried using frozen zucchini before.

Thanks anyway. Was worth a shot.

That dog is adorbs! And the recipe looks great, too — zucchini’s one of my fave veggies.

I used this AND another recipe of yours tonight. Thank you!

Hey there- making this right now, but am wondering about the garlic. I’ve melted the butter and added the minced garlic, but eventually it is going to turn brown and burn since it is still in the pan with the zucchini. Any ideas how to prevent that? I know I can turn down the heat, but then the zucchini won’t cook as well.

Lisa, the garlic should not brown/burn unless the heat source is set too high.

I get that – but in my case, the zucchini doesn’t actually brown and literally became a soggy mess in all that butter when cooked at temps low enough so the garlic doesn’t burn. No idea what I’m doing wrong. Nice combo of flavors, but might try grilling zucchini next time and just brush on melted butter infused with garlic while it’s cooking then lemon juice/parmesan before serving.

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