A Side Of Fall: Lemon Parmesean Zucchini

There’s something about the fall that, more than usual, gets me in the kitchen and experimenting with the delicious ingredients this cozy season has to offer.

This post is going to be the first in a series of side dishes that are perfect for any fall dinner party or even your upcoming Thanksgiving feast!

Today we are working with zucchini. This recipe calls for only a few ingredients and hardly any prep time.

You will need:

3 tablespoons unsalted butter

2 cloves garlic, minced

2 zucchinis, thinly sliced

1/2 teaspoon dried thyme

zest of 1 lemon

salt and black pepper, to taste

1/4 cup grated Parmesan

a couple tablespoons freshly squeezed lemon juice, to taste

What you do:

Melt the butter in a large skillet over medium heat. Add garlic and cook, stirring frequently, until fragrant, about 1 minute.

Add zucchini, thyme and lemon zest. Cook for 1 – 2 minutes more, then flip each piece. Continue to cook until golden brown. Sprinkle with a bit of salt and pepper.

Serve immediately; squeeze a bit of lemon juice on top and sprinkle with Parmesan cheese.

This is the perfect side dish for anything from grilled fish to roasted chicken. It’s light while at the same time filling, hearty, and oh-so-fall!