Zucchini Skillet

Name: Zucchini Skillet
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 medium onion (diced); 1 tomato (large, cut into small pieces); 4 zucchini (medium, sliced and halved); 1 tbsp butter; 1 tbsp olive oil; 1 tbsp lemon juice; 1 1/2 tbsp thyme; 1 c fresh spinach; 2 tbsp Parmesan cheese; salt and pepper (to taste)

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This simple and delicious zucchini skillet features fresh Italian flavors, perfect for a quick and effortless weeknight dinner. Ready in just 15 minutes, this dish is a versatile side or vegetarian main course that will become a staple in your kitchen. With tender zucchini, tangy tomato, and a sprinkle of Parmesan, it’s an easy way to savor the flavors of the season.

Table of Contents

Chef’s Tips

Choose small to medium-sized zucchini for the best flavor and texture, as larger ones can be watery and have more seeds.
Slice the zucchini evenly for consistent cooking to ensure all pieces cook through without some becoming mushy.
Add the lemon juice and thyme after the zucchini softens slightly to preserve their bright flavors.
Stir the spinach in at the very end to keep it vibrant and avoid overcooking.
This dish pairs well with grilled chicken or shrimp for added protein.

Ingredients

1 medium onion, diced – Adds a sweet and savory base to the dish.
1 large tomato, cut into small pieces – Provides tangy, fresh flavor and a touch of acidity.
4 medium zucchini, sliced and halved – The star of the recipe, offering a mild, tender base for the skillet.
1 tbsp butter – Enhances richness and depth of flavor.
1 tbsp olive oil – Helps soften the vegetables while adding a light, fruity flavor.
1 tbsp lemon juice – Adds brightness and balances the savory elements.
1 1/2 tbsp thyme – A key herb that brings earthy, aromatic notes.
1 cup fresh spinach – Adds a vibrant, nutrient-packed green to the dish.
2 tbsp Parmesan cheese – A finishing touch of salty, nutty goodness.
Salt and pepper to taste – Essential for balancing and enhancing the flavors.

Substitutions

Replace fresh spinach with kale or arugula for a heartier or peppery green.
Use cherry tomatoes instead of a large tomato for a sweeter burst of flavor.
Swap thyme with basil or oregano for a different herb profile.
If avoiding dairy, omit Parmesan or substitute with nutritional yeast for a vegan option.

Instructions

Place butter and olive oil in a large skillet over medium heat. Allow the butter to melt completely.
Add the diced onion and sliced zucchini to the skillet. Cook, stirring occasionally, until the zucchini becomes slightly soft and the onion turns translucent, about 3-5 minutes.
Stir in the diced tomato, thyme, lemon juice, salt, and pepper. Mix well and let the mixture simmer for 2 minutes to combine the flavors.

Add the spinach to the skillet. Stir until the spinach wilts, about 2-3 minutes.
Remove the skillet from heat and sprinkle Parmesan cheese over the top. Serve immediately and enjoy!

close up view of zucchini skillet cooked and seasoned

FAQs

Can I make this dish ahead of time?

Yes, this zucchini skillet can be made ahead and stored in the refrigerator for 2-3 days. Reheat in a nonstick skillet over medium heat, spreading the zucchini in a single layer to crisp it up slightly.

What protein pairs well with this dish?

This dish pairs wonderfully with grilled chicken, shrimp, or even a fried egg for a vegetarian option.

Can I use frozen zucchini?

While fresh zucchini is best for texture, frozen zucchini can be used. Be sure to thaw and drain it thoroughly to avoid excess water in the skillet.

What other cheese can I use?

Feta or goat cheese would make excellent substitutes for Parmesan, adding a creamy, tangy note to the dish.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free, as it contains no gluten-containing ingredients.

Pairings