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.
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.
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 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.
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.
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