Skillet Zucchini Matchsticks
Updated
Updated
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
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!adapted from Bon Appetit
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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.
How do you keep the zucchini from getting soggy?
Mmmm…..Yummy!
Hi. Did you choose/confirm winners for this?
I did! I forgot to post their names. I will update that right now!
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.
I was out of town… did I miss this giveaway?…. A POX on FB for not letting u do your 12 days!!!!
p.s. I LIKE those things!!
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!
I would really like this. I have just really gotten into cooking and this would be a great addition to making new recipes.
Great recipe, this is such a pretty dish!!!
I have one of those peelers and I always forget to use it!
Now you have a reason!
This is such a good idea for a Thanksgiving side… Or a fall lunch!
Yes, absolutely! As I mentioned, I even made it during summer. I love zucchini all year long.
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!
Thank you so much, Debbie! Good luck to you!
That looks awesome! I had a bad experience with a mandolin a couple months ago. That peeler just looks safer.
Oh boy. I’ve had some mishaps using a mandolin also. I really need to invest in a good one – with a safe guard!