Garlic-Butter Zucchini with Crispy Breadcrumbs and Parmesan
Ingredients
- 4 mediumzucchini
- 3 tablespoonbutter
- 4 clovesgarlic
- ½ cuppanko breadcrumbs
- ½ cupParmesan cheese
- 2 tablespoonextra-virgin olive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Slice 4 medium zucchini into 1/4-inch rounds.
- 02
Mince 4 garlic cloves.
Method
- 01
Heat butter and 1 tablespoon olive oil in a large skillet over medium heat until foaming.
- 02
Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- 03
Add zucchini slices in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until golden on the bottom.
- 04
Stir and cook another 2-3 minutes until zucchini is tender but still holds its shape. Season with salt and pepper.
- 05
While zucchini cooks, toss panko with 1 tablespoon olive oil, 1/4 cup Parmesan, salt, and red pepper flakes in a small bowl.
- 06
Transfer zucchini to a serving dish and top with crispy breadcrumb mixture and remaining Parmesan. Serve warm.
Spice Tips
For gentle warmth, the red pepper flakes are already optional. Increase them to 1/2 teaspoon if you like a slow heat. Fresh basil or parsley stirred in at the end adds brightness; lemon zest brightens the garlic.
This comes together in under 30 minutes and makes a satisfying side or light main. Leftovers are good cold the next day.