This Skillet Zucchini is a super simple and tasty side dish with garlic, Parmesan, and almonds. Great use for summer garden zucchini or all year round!
I’ve decided that you all don’t need any new turkey recipes this year. With the exception of a few people I know, everyone is pretty set on how they serve their bird for Thanksgiving. You have your favorite brine, rub, and technique…and you’re not switching it up!
But different side dishes and desserts are always up for grabs. (Well, except the beloved stuffing. People are fierce about that.) Right?
I made this skillet zucchini a few times during the summer. Super simple and tasty, and can easily be doubled or tripled, depending how big your crowd is.
This is also a great side to have the kids help with – because using the Julienne Peeler is just plain fun.
other zucchini recipes we love
Skillet Zucchini
Ingredients
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic , minced
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds zucchini (or mixture of zucchini and summer squash), cut into matchsticks
- salt and pepper
- 1/3 cup grated Parmesan
- 1/4 cup sliced almonds
Instructions
- Heat oil in a large nonstick skillet over medium-high.
- Add garlic and red pepper flakes and cook, stirring continuously, for 30-60 seconds.
- Add in the zucchini; season with salt and pepper. Cook, tossing occasionally, until crisp tender, about 5 minutes.
- Toss in the Parmesan and almonds; taste and season with more salt and pepper, if necessary.
- Serve immediately and enjoy!
Notes
Nutrition
adapted from Bon Appetit
this post contains affiliate links
Stephanie says
I’m always looking for different ways to cook zucchini because I tend to get bored with it, and I just love this idea! It seems like it would be easy to switch up with different flavors, too.
Dani H says
Mmmm…..Yummy!
Paula V says
Hi. Did you choose/confirm winners for this?
Amy @Very Culinary says
I did! I forgot to post their names. I will update that right now!
Joanne says
That peeler is one of my FAVORITE kitchen tools! So fun. And I like to mix it ALL up on Thanksgiving. It drives my family crazy, but that’s what they get for birthing a food blogger.
Marcie Smith says
I was out of town… did I miss this giveaway?…. A POX on FB for not letting u do your 12 days!!!!
Marcie Smith says
p.s. I LIKE those things!!
Amy @Very Culinary says
Hi Marcie! Nope, not too late… giveaway runs through Saturday. But if you want to enter, you need to do it through the widget above. Good luck!
Bonnie Shelton says
I would really like this. I have just really gotten into cooking and this would be a great addition to making new recipes.
Amanda says
Great recipe, this is such a pretty dish!!!
pam (Sidewalk Shoes) says
I have one of those peelers and I always forget to use it!
Amy @Very Culinary says
Now you have a reason!
Sues says
This is such a good idea for a Thanksgiving side… Or a fall lunch!
Amy @Very Culinary says
Yes, absolutely! As I mentioned, I even made it during summer. I love zucchini all year long.
Debbie Caraballo says
Amy, thanks so much for the chance to win the OXO julienne peeler! I love their products and have several.
Also, the zucchini recipe sounds delicious. I love most all kinds of squash, and never get tired of seeing recipes for it.
Appreciate you!
Amy @Very Culinary says
Thank you so much, Debbie! Good luck to you!
jenny scheldberg says
That looks awesome! I had a bad experience with a mandolin a couple months ago. That peeler just looks safer.
Amy @Very Culinary says
Oh boy. I’ve had some mishaps using a mandolin also. I really need to invest in a good one – with a safe guard!