Tender zucchini with a creamy, garlicky, cheesy topping baked on. This Garlic Parmesan Zucchini will be your new favorite zucchini recipe. It has only 5 ingredients and a 5 minute prep time making it perfect for weeknights.
Garlic Parmesan Zucchini – Low Carb Keto Gluten-Free
I’ve been making this regularly as a side dish for the last few years. It goes well with almost anything. It is one of our favorite zucchini recipes.
Most recently we had it Stuffed Pork Chops. Those also have a 5 minute prep time so the entire dinner prep was a whopping 10 minutes. And dinner was delicious. It doesn’t have to take a long time to make a nutritious, yummy meal.
My little helpers. This is a great recipe to let kids help with. I cut the zucchini and pressed the garlic through the garlic press and they did the rest. If you notice the great divide down the center I had to give them each the same number of zucchini. But I miscounted and halfway through they realized my one daughter had more zucchini. I quickly remedied the situation by moving one a few inches to the right.
Our other favorite Zucchini Recipes include:
Garlic Parmesan Zucchini Ingredients: zucchini, mayo, parmesan cheese, garlic, salt
If you have very big zucchini just use a little more mayo and cheese. We prefer these a little on the soft side but if you like your zucchini more al dente just check it at the 10-minute mark and every few minutes after that.
I served this with my EASY stuffed pork chops. For 10 minutes worth of work (that my kids helped with) this was a nice look dinner!
Tender zucchini with a creamy, garlicky, cheesy topping baked on. This Garlic Parmesan Zucchini will be your new favorite side dish. It has only 5 ingredients and a 5 minute prep time making it perfect for weeknights.
- 2 medium or large zucchini
- 1/3 cup mayo
- 1/3 cup parmesan cheese
- 1 clove of garlic minced
- pinch of salt
- Preheat oven to 400. Slice zucchini into 3/4 inch thick slices. Combine all the other ingredients and spread on top of the zucchini rounds. Bake for 20-25 minutes or until the zucchini has softened and the topping is golden.
- If you have very big zucchini just use a little more mayo and cheese.