Sauteed Zucchini with Parmesan

I have memories from my childhood of our kitchen counters covered with varying sizes of green zucchini squash…and my mother clucking over them deciding what on earth to make next.  (We had the same issue with tomatoes, but that’s another post!) After we’d run through a Bubba-Gump-esque list of options (Zucchini Pie, Zucchini Bread, Zucchini Fritters, Zucchini Pancakes, Zucchini Lasagna….) we’d usually concur that simpler was better. This sautéed zucchini with parmesan fits the bill. If you find yourself with a bumper crop of zucchini this year, give it a whirl. Simply perfect.


Sauteed Zucchini with Parmesan

serves 4-6


4 medium zucchini – cut in half lengthwise and sliced into 1/2-inch slices

1 tablespoon extra-virgin olive oil

1 large yellow onion, cut in half and sliced into 1/2-inch slices

kosher salt and fresh ground black pepper

1/4 cup grated Parmesan cheese



1. Heat the olive oil in a large saute pan over medium-low heat. Add the onions and cook for 10 minutes, until they start to brown.

2. Add the zucchini, 1/2 teaspoon salt, and 1/8 teaspoon pepper to the pan. Cook, stirring occasionally, for 10-15 minutes, until just cooked through.

3. Sprinkle with the Parmesan and cook for about 30 seconds more. Serve immediately.

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