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Low-Carb Cheesy Zucchini with Garlic and Parsley

Cheesy Zucchini with Garlic and Parsley is a delicious and simple zucchini side dish that everyone will enjoy, and this cheesy zucchini is low-carb, Keto, low-glycemic, gluten-free, meatless, and with the right cheese it’s South Beach Diet friendly. Use the Diet-Type Index to find more recipes like this one.

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Low-Carb Cheesy Zucchini with Garlic and Parsley found on KalynsKitchen.com

Today was Sneak Some Zucchini onto Your Neighbor’s Porch Day, and recently I shared Low-Carb Salads with Zucchini and my Top Ten Most Popular Low-Carb Zucchini Recipes so you’d have lots of tempting ideas for zucchini just in case you were lucky enough to get some! And in my lastest new zucchini recipe I mentioned that I had a few more zucchini recipes coming before zucchini madness is over, and this is one I’m excited to share!

This recipe for Low-Carb Cheesy Zucchini with Garlic and Parsley was adapted from a recipe I found years ago in Food to Live By, a wonderful cookbook created by the owners of Earthbound Farms. They’re the people who sell that beautiful organic baby arugula I love so much, and other wonderful vegetable products, and this is a great book for summer cooking, especially if you have a garden or farmers market where you can get a lot of garden veggies. (And I bought the book myself and Earthbound Farms has probably never hear of me or this blog, just in case you were wondering!)

This amazing recipe is something I made and posted on the blog ten years ago (yikes!), and ever since then it has been back in the archives with only a couple of ho-hum photos and nothing really to entice you to make it. And when I did make it again to take photos, I opted for minced garlic from a jar instead of the thinly sliced garlic cloves that burn so easily, and I was a bit more generous with the cheese. In my opinion, both of those minor changes only made it better!

This recipe deserved to have the photos updated years ago and truthfully I have no idea why it took me so long to get to it, other than the obvious problem of too many old recipes with bad photos! For the last several summers I had it on my list of recipes to update and it always got passed over for flashier recipes. But if you like garlic and cheesy zucchini, I promise this is a simple side dish that you’ll be so happy to have in your zucchini recipe collection! Please try it and come back and tell me how you liked it!

Low-Carb Cheesy Zucchini with Garlic and Parsley found on KalynsKitchen.com

Cut the zucchini in to half moon slices about 1//2 inch thick. Heat a non-stick pan over medium heat, add the olive oil and minced garlic, heat just until you smell the garlic, then add the zucchini, stir, cover, and cook about 4 minutes. Uncover and cook a couple of minutes more.

Low-Carb Cheesy Zucchini with Garlic and Parsley found on KalynsKitchen.com

When zucchini is tender but still a tiny bit crisp, sprinkle with generous amount of chopped parsley and salt to taste and let it wilt. Sprinkle Parmesan over and let it melt for a minute or so. Then sprinkle with grated Mozzarella, cover the pan and turn off the heat. Let it sit until the cheese is nicely melted, then serve immediately!

Low-Carb Cheesy Zucchini with Garlic and Parsley found on KalynsKitchen.com

That’s all there is to it for this amazing zucchini side dish that everyone will like!

More Favorite Low-Carb Zucchini Side Dishes:

Low-Carb and Gluten-Free Parmesan Encrusted Zucchini
Low-Carb Zucchini Bake with Feta and Thyme
Low-Carb Easy Cheesy Zucchini Bake

Low-Carb Cheesy Zucchini with Garlic and Parsley found on KalynsKitchen.com

Low-Carb Cheesy Zucchini with Garlic and Parsley

Cheesy Zucchini with Garlic and Parsley is a delicious and simple zucchini side dish that your family will love.

Ingredients:

  • 3 small to medium zucchini, cut into 1/2 inch thick slices (if zucchini are larger, cut in half or fourths lengthwise, then slice)
  • 1 – 2 T olive oil (more oil keeps the garlic from burning and adds flavor, but your choice)
  • 2 T minced garlic (garlic from a jar is fine, but use fresh if you prefer)
  • sea salt to taste
  • 1/4 – 1/2 cup chopped flat parsley
  • 3 T coarsely grated Parmesan
  • 1/2 cup grated Mozzarella

Directions:

  1. Cut both ends off the zucchini, then cut  into 1/2 inch thick slices (if zucchini are larger, cut in half or fourths lengthwise, then slice.
  2. Heat a non-stick pan over medium heat , heat the olive oil in a large frying pan with a lid. (I used my favorite Green Pan 12 Inch Frying Pan.)
  3. Add minced garlic and cook about 1 minute, or until you start to smell garlic.
  4. Add squash and stir to coat with oil and garlic, then cover and cook 4-5 minutes, stirring once or twice.
  5. After 4-5 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.
  6. Sprinkle squash with salt and chopped parsley and stir to wilt parsley.
  7. Add Parmesan and cook until it melts, about 1 minute.
  8. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.

This recipe adapted slightly from Food to Live By.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Low-Carb Cheesy Zucchini with Garlic and Parsley would make a great side dish for low-carb or low-glycemic eating plans. It would also work for any phase of the South Beach diet if you used reduced fat cheese and watch the portion size so you stay within South Beach  guidelines for fat intake.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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26 comments on “Low-Carb Cheesy Zucchini with Garlic and Parsley”

  1. Thanks Kiersten! It really is so easy and good.

  2. This looks like the perfect way to use summertime zucchini!

  3. Becca, hope you enjoy; I love this recipe.

  4. I have tons of zucchini! I'm making this tonight!

  5. Linda, glad you liked it. I'm chuckling about the Facebook posting; hope someone will bring you some zucchini!

  6. As usual…yum!!! Had to make it as soon as I saw it with some fresh zucchini I got yesterday at the Farmers' Market. I wish I had a neighbor…even posted on my Facebook page that it was Sneak Some Zucchini on your neighbors' porch day…and still nothing! Ha! Thanks again for some wonderful healthy ideas. Can't wait to try the zucchini with meat sauce.

  7. Ricky, thanks! Isn't this a great recipe and I think it sounds wonderful with basil!

  8. I came across this beautiful blog when googling for something interesting to do with the abundance of zucchini in my garden! This recipe is wonderful, I swapped the parsley for basil since I had fresh in my garden…I a ma vegetarian so this is a nice lunch for me too!

  9. Jenny, glad you liked it. I loved this recipe too, need to make it again soon!

  10. Delicious! Actually, this was my first time trying zucchini. Ate half of this for lunch, and the other half for dinner over a little bit of couscous. I’ll defiantly check out some more of youe zucchini recipes.

  11. Alanna, loved your new name, and glad you liked it. Now I can say this dish has been approved by the vegetable egangelist!

    Kit, that was just how I felt when I ate it. It was so amazingly good.

  12. This is the best zucchini dish EVER! I made it last week on a whim because I had a couple of pounds of zucchini sitting around (which is hard to eat when you’re by yourself) … I adjusted the recipe for just one person, of course.

    It was fantastic! I always feel like I should eat more zucchini (outside of the classic zucchini bread) and now I will! Everyone should try this — it is so easy and delicious you won’t believe it.

  13. Yes, I liked it for sure! I even posted it, though with a new-sy name, ha ha!!

  14. Alanna, glad you liked it.

    Karina, it’s the talented Rand who made the blueberry header. Isn’t he the best.

    Fiber, thanks! I made a little place in my house where I can (sometimes) take photos with natural light and I’m having fun experimenting with it.

    Kelly, they did taste decadent!

    Astrid and Sarina, do try it. I loved the way the garlic flavored the zucchini.

    Maria, won’t be long now and I’ll give you all the zucchini you could ever want! (Other veggies too.)

  15. Looks good! I don’t have a garden..sad, but I bought some zucchini at the farmer’s market on Sat. I will have to try this out!

  16. zucchini, garlic and mozzarella… there’s no way that combo can’t be a winner 😀 have bookmarked to try! 🙂

  17. I like zucchini. Your recipe sounds great!

  18. Dare I say that these are some decadent vegetable.

  19. Wow – the picture is absolutely gorgeous! And who doesn’t love zucchini?

  20. Happy summer!

    Your blueberry header is mouthwatering. And what’s not to love about fresh zucchini and garlic and herbs? Gorgeous.

    The cookbook looks lovely, too. I’ll keep an eye out for it.

    xoxo

    Karina

  21. Print, print, print faster!

  22. Tanna, Katie, Lydia and Holler, this was sooooo good. I was really surprised because I never particularly liked sauteed zucchini before, except for my mom’s way of fixing “creamed” zucchini. To me sauteed zucchini was always kind of flavorless, but this tasted fantastic. It’s going to be a regular around here, I can already tell that.

  23. That sounds like a great way to serve zucchini! I will definitely try that, I think it will go down well in our house!

  24. Good timing — the zucchini was everywhere at our farmers’ market yesterday. I’m always looking for great new recipes.

  25. That sounds great! Always need new ways with zucchini! When they start we eat them 5 days out of 7!
    I’m with Tanna – garlic and cheese…perfect!

  26. This sounds lovely Kalyn. Zucchini and mozarella AND 6 cloves of garlic – I’m there! I guess I’m just common.

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