Skillet Zucchini
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!
Servings: 4
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
I use my Julienne Peeler for quick cutting matchsticks!
Nutrition
Calories: 179kcal | Carbohydrates: 10g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 148mg | Potassium: 659mg | Fiber: 3g | Sugar: 6g | Vitamin A: 563IU | Vitamin C: 41mg | Calcium: 151mg | Iron: 1mg