Simpel sauteret courgette med parmesanost

This Sauteed Zucchini with Parmesan Cheese is not only healthy and easy to make, but it tastes absolutely fantastic!

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This Sauteed Zucchini with Parmesan Cheese is a very simple and easy recipe for vegetarians–and the rest of us too. And I love the special taste of Parmesan cheese with Zucchini.

Zucchini is low in calories and is rich in many nutrients, such as minerals and vitamin A and C. It plays a crucial role in weight loss while boosting the nutrients in your diet. It is said to have great benefits in improving vision, digestion, and a healthier heart. Zucchini is a perfect choice for a healthy, light, and delicious addition on your dining table.

Zucchini or Yellow/Summer Squash?

If you want to distinguish Zucchini and Yellow/Summer Squash, you can tell the difference by the color and shape. Zucchini is normally very straight, while its cousin has a fat bottom and a curvy, long neck.

For this recipe, you can use either kind. Both Zucchini or Yellow Squash are  full of vitamins, and while they taste slightly differently, the result is equally good. Use whichever one is available for you.

I also use one Grilled Red Pepper (cut in small slices) in this recipe – which is optional! You can use it or without it. But I think it adds a very nice red color to the green or yellow squash.

Isn’t this such an easy recipe? You can also check out my three-steps Hurtige og nemme tomater med bøffelmozzarella opskrift.

Jeg håber, du nyder at lave den Simpel sauteret courgette med parmesanost Recipe! It’s really easy to make and it tastes super yummy! And the colors are amazing!

Simpel sauteret courgette med parmesanost

Haini

This Sauteed Zucchini with Parmesan Cheese is not only healthy and easy to make, but it tastes absolutely fantastic!

5 fra 2 stemmer

Print Recipe Fastgør opskrift Gemme Reddet!

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Aftensmad

Cuisine Amerikansk, Italiensk

Servings 2 Mennesker

Ingredienserne

  

1x2x3x

• 2 Large Zucchini (or Yellow/Summer Squash)
• 2 Fed hvidløg, hakket
• 1 Medium Yellow Onion (cut in slices)
• 1 Spsk. Ekstra jomfru Oliven Olie
• 2 Spsk. Melted Butter with Vegetable (Rapeseed) Oil
• 1/2 tsk Salt
• 1/4 tsk Sort Peber
• 1/2 tsk Dried Thyme
• 1/4 kop Freshly grated Parmesan Cheese (25 g)
• 1 tsk Pepper Flakes (optional)
• 1 Grilled Red Pepper (optional)

Instructions

 

• In a large bowl, mix together Zucchini, Grilled Red Pepper, Salt, Ground Black Pepper, Pepper Flakes, Thyme, and 1 tbsp melted Butter with Rapeseed Oil. Add a dash or two of Pepper Flakes if desired.
  
• Heat the Olive Oil and 1 tbsp Butter with Rapeseed Oil in a large iron skillet over medium-low heat. Add Garlic, Onions and cook gently until the Onions begin to brown, for about 10 minutes.
  
• Increase the heat to medium. Add the Zucchini mixture and continue to cook. Stirring occasionally until the Zucchini is just cooked through and beginning to brown, around 10 to 15 minutes.
  
• Before serving, sprinkle with Parmesan Cheese on top. Serve right away!
  

Notes

• The dish needs to be served right away after it’s cooked as the Parmesan cheese will start melting.
• You can store the leftovers in the fridge for 2-3 days and reheat it in a nonstick skillet over medium to medium-high heat.

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