This week at our local farmer’s market I was thrilled to see that the first zucchini and summer squash of the season had arrived. Sure, I love zucchini, but I was also glad because zucchini figures prominently in one of my favorite dinner vegetable recipes. Parmesan lime zucchini sautéed in plenty of butter is about as delicious as a vegetable side dish gets, and lucky for me it only takes 10 minutes to cook to perfection. Head below for this easy zucchini recipe and make it part of your summer repertoire.
Parmesan Lime Zucchini Coins
3 – 4 large zucchini, trimmed and sliced into 1/2 inch coins
2 tablespoons butter
1/2 teaspoon sea salt
1/2 teaspoon fresh-ground white pepper
grated zest of 1 lime
juice of half a lime
1/4 cup grated Parmesan
In a large skillet, heat the butter over medium-high heat. As soon as the butter is melted and fragrant, add the coins, sea salt, pepper, and zest. Stir gently to prevent sticking, and then flip all of the coins after 5 minutes. Cook for another 5 minutes, and then remove coins to a bowl. Toss with lime juice and Parmesan, and serve.