Tender zucchini with a creamy, garlicy, 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.
I’ve been making this regularly as a side dish for the last few years. It goes good with almost anything.
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.
Garlic Parmesan Zucchini – Low Carb, Grain Free, THM S
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.
|Amount Per Serving, 6 servings per recipe|
Total Fat 6.5g
Saturated Fat 2.0g
Total Carbohydrates 5.8g
Dietary Fiber 0.7g
Vitamin A 5%
Vitamin C 19%
- 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.
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