Zucchini Skillet

A simple and delicious zucchini skillet with fresh Italian flavors for an effortless weeknight dinner.

When summer squash is in season, I typically have it coming out of the garden daily, and we can't eat it quickly enough. I like to try out many different recipes and ways of cooking zucchini during the summer months, but this skillet is one of my go-to dishes because of its simplicity. Once you try it, I'm sure it will be on regular rotation in your home too.

Zucchini is incredibly versatile, and I love making it when I need a quick and straightforward veggie to pair with the meal I am making.

Serving Ideas and Suggestions

This light zucchini skillet would pair perfectly alongside a comforting entree like Cast Iron Skillet Lasagna for a delicious and filling meal in only 30 minutes.

This recipe would also be a great side dish to Pork Chops with Mushroom Gravy or Slow Cooker Chicken Alfredo. The refreshing flavors of the zucchini complement the creamy sauce in both dishes. If you want to make a vegetarian meal, you could serve this with One Pot Paneer Tikka Masala.

What is a Good Herb with Zucchini?

This zucchini skillet uses Italian spices and parmesan cheese to make a simple yet flavorful dish. One of my favorite things is making enough to ensure I have leftovers to mix into an omelet the next day.

Other herbs and spices for Zucchini:

Thyme

Basil

Chives

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Zucchini Skillet

A simple and delicious zucchini skillet with fresh Italian flavors for an effortless weeknight dinner.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dinner, Lunch, Side Dish, Vegetable

Cuisine Vegetarian

Servings 4 servings

Ingredients

  

1x2x3x

• 1 medium onion diced
• 1 tomato large, cut into small pieces
• 4 zucchini medium, sliced and halved
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 ½ tbsp thyme
• 1 c fresh spinach
• 2 tbsp Parmesan cheese
• salt and pepper to taste

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Instructions

 

• Place butter and olive oil in a skillet over medium heat.
  
• Add Onion and zucchini and cook until zucchini becomes slightly soft and onion turns translucent.  (3-5 minutes)
  
• Add tomato, thyme and lemon juice and salt and pepper - mix well and let sit for 2 minutes.
  
• Add spinach to the skillet, mix well and continue to mix for 3 minutes until spinach becomes soft.
  
• Top with a pinch of parmesan and it is ready to serve.
  

Notes

**add your favorite protein to the dish for some extra flavor.  I have added some chicken slices to this for added protein.

TO STORE: Store leftovers in the refrigerator for 2 to 3 days.

TO REHEAT: Reheat in a nonstick skillet over medium to medium-high heat, spreading the slices in a single layer and crisping them up on both sides.

Keyword Zucchini, zucchini skillet

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