Sautéed Zucchini with Parmesan, Breadcrumbs, and a Squeeze of Lemon

Sautéed zucchini is a staple of summer cooking, but this recipe takes it to the next level with a crispy breadcrumb topping and a squeeze of lemon. The panko breadcrumbs add a satisfying crunch, while the Parmesan cheese provides a salty, nutty flavor. The garlic, basil, and parsley add a fresh, aromatic touch, and the lemon juice brightens up the dish. This simple but flavorful side dish is perfect for a summer dinner party or a weeknight meal.

Zucchini is a summer squash that is native to Central America. It was introduced to Europe in the 16th century and quickly became a popular vegetable. Sautéed zucchini is a classic Italian dish that is typically made with olive oil, garlic, and herbs. This recipe adds a crispy breadcrumb topping and a squeeze of lemon for a bright, flavorful twist.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 3 medium zucchini, sliced
• 1/2 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Instructions

1. In a large skillet, heat the olive oil over medium heat.
2. Add the zucchini and cook, stirring occasionally, until golden brown and tender, about 5 minutes.
3. Stir in the garlic, basil, and parsley and cook for 1 minute more.
4. In a small bowl, combine the panko breadcrumbs and Parmesan cheese.
5. Sprinkle the breadcrumb mixture over the zucchini and cook until golden brown and crispy, about 2 minutes.
6. Season with salt and black pepper to taste
7. Serve immediately.

Why It Works

• The panko breadcrumbs add a satisfying crunch to the zucchini.
• The Parmesan cheese provides a salty, nutty flavor.
• The garlic, basil, and parsley add a fresh, aromatic touch.
• The lemon juice brightens up the dish.
• The combination of flavors and textures makes this dish a perfect side dish for a summer dinner party or a weeknight meal.