Parmesan Truffle Sautéed Zucchini
Sautéed zucchini with parmesan, truffle oil, garlic and parsley makes for a flavorful and tasty side dish. It’s one of my favorite zucchini recipes that’s quick and easy. If you’ve got an abundance of zucchini from your garden or the market, you definitely need to make this recipe.
Several years ago I was eating parmesan truffle fries in a restaurant (those are amazing, right?) and it dawned on me that I could use those same flavors with zucchini. Thus, parmesan truffle zucchini was born. And I have to say, you’re gonna love it.
It’s an easy side dish that you can whip up on the stovetop while you’re making other things as there’s just a few ingredients. Zucchini is one of my favorite vegetables and I’ve got a TON of zucchini recipes on this website (I’ve listed several of those for you below). But once you taste this cheesy, garlicky, savory goodness I think sautéed zucchini may become your favorite new recipe.
Sautéed Zucchini Ingredients
There’s only a handful of ingredients in this recipe. Here’s what you’ll need:
- Zucchini: You can use either green or yellow zucchini squash in this recipe, it’s up to you.
- Olive Oil: Just a little bit to coat the pan. If you prefer a more buttery flavor, you could also use ghee which is more stable at higher heat.
- Parmesan: Grate some fresh, authentic Parmesan, also known as Parmigiano Reggiano. Don’t use the cheap stuff in the green container (you know what I’m talking about). Fresh tastes so much better.
- Truffle Oil: This is the secret weapon ingredient. It adds that amazing earthy aroma and distinct flavor of truffles. Again, choose a quality truffle oil (look for organic), otherwise it may just be a “flavor” or “essence” from chemicals.
- Parsley: Fresh parsley adds a pop of green and some herby goodness.
- Salt and pepper: Season to your liking.
How to Make The Best Sauteed Zucchini
This recipe comes together fast so it’s best to have all your ingredients sliced, chopped and prepped. Here’s how you make it:
Saute the Zucchini
After you’ve heated the oil in your pan add half the zucchini (you don’t want to crowd the pan). But here’s the key step: don’t touch it! Let the zucchini get nice and golden on one side (about 2 minutes) before stirring and flipping to the other side. Tongs can be helpful to ensure you get all the zucchini flipped to the other side.
Once your first batch of zucchini has cooked for 6-7 minutes, transfer it to a plate and then repeat this process with the other half of zucchini.
Saute the Garlic
When your second batch of zucchini is nearly done, push the zucchini to the side and add your minced garlic. Sauté it for about 30 seconds. You don’t want to add it earlier as it could burn – and that’s never good. Then add the first batch of zucchini back to the pan, give it a stir and turn off the heat.
Add the Parmesan, Truffle Oil and Parsley
Stir together your grated parmesan, truffle oil and parsley in a bowl. This ensures that the truffle oil flavor is all over the parmesan and it’ll get more evenly distributed around the zucchini.
Make sure the heat is off at this stage as truffle oil is a finishing oil and quite delicate. Pour the cheesy mix on top of your zucchini, give it a stir, breathe in the amazing aroma and enjoy!
How Thin Should You Slice the Zucchini?
Slice the zucchini about 1/4 inch (or slightly smaller) in width. You can use either a sharp knife or a mandoline. On a mandoline, it’s usually one of the thicker settings. And the mandoline does make slicing all the zucchini super easy.
More Zucchini Recipes to Enjoy
- Zucchini Lasagna
- Paleo Zucchini Bread
- Baked Zucchini Fries
- Zucchini Pasta with Lemon Garlic Shrimp
- Zucchini and Prosciutto Egg Muffins
- Mexican Chicken Zucchini Noodles
Parmesan Truffle Sauteed Zucchini
- 1 tbsp olive oil, or ghee
- 3 medium zucchini, thinly sliced
- 2 garlic cloves, minced
- 1/3 cup parmesan, finely grated
- 1 tbsp fresh parsley, finely chopped
- 1 tsp truffle oil
- salt and pepper, to taste
- Heat the oil in a large sauté pan on medium heat. Add half the zucchini slices and try as many as possible flat on the bottom of the pan. Cook them for 6-7 minutes, but only stir every 2 minutes or so. You want the bottoms to get nice and crispy before stirring and crisping up the other side.
- While the zucchini is cooking, combine the grated parmesan, truffle oil and chopped parsley in a small bowl. Stir to combine.
- Remove the cooked zucchini to a plate and add the remaining zucchini to the pan. If needed, add a little more olive oil. Repeat step one.
- When the zucchini are about one minute from being done make space in the pan by pushing the zucchini to the side and sauté the minced garlic. After the garlic has sauteed for 30 seconds, add the previously cooked zucchini back to the pan and stir.
- Turn off the heat, top with the parmesan, truffle oil and parsley mix and stir everything together. Serve immediately.
- This is easiest to make in a seasoned cast iron pan or non-stick pan.
- Remember that zucchini is 95% water, so the longer it cooks the more soggy it'll become. It's best to brown the zucchini quickly, then remove from the stove.
- If you'd like to reduce the oil in this recipe you could bake the zucchini on a sheet pan in the oven, then toss with the parmesan, truffle oil and parsley after.
- If truffle oil is not available where you live, you can still make this recipe without it. You'll just have cheesy garlicky sautéed zucchini. And it's delicious either way!