Cheesy Zucchini with Garlic and Parsley
Cheesy Zucchini with Garlic and Parsley is a simple zucchini stir-fry that everyone who likes cheesy zucchini will enjoy! And this tasty stovetop zucchini recipe is quick and easy to make!
PIN the zucchini stir-fry to try it later!
This time of year people who are growing zucchini need ideas for using it! And even though my little garden only has one zucchini plant and one yellow summer squash plant, I’m definitely getting an abundance of summer squash. That’s what my mother used to call “a good problem to have,” but it’s still a challenge to stay ahead of the zucchini coming from the garden.
So in this time of zucchini abundance for many people, I’m featuring Cheesy Zucchini with Garlic and Parsley for Friday Favorites to remind you about this recipe that’s a quick and easy zucchini stir-fry recipe.
And if you’re a fan of my mega-popular Low-Carb Easy Cheesy Zucchini Bake you’ll probably enjoy this one too! It’s similar but with slightly different flavors and this zucchini stir-fry is made on the stove in case you don’t want to use your oven!
One thing that makes this recipe extra easy is using minced garlic from a jar, and I love the garlic flavor and generous amount of cheese in this easy zucchini dish. If you like garlic and cheesy zucchini, 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!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- zucchini
- Olive Oil (affiliate link)
- Minced Garlic (affiliate link)
- sea salt to taste
- chopped flat parsley
- coarsely grated Parmesan cheese
- grated Mozzarella cheese
Can you make this zucchini stir-fry with other summer squash?
This recipe is a perfect way to use zucchini, but you can also make it with yellow summer squash or crookneck squash, scallop squash, or any of the other types of summer squash you might find in the garden or at the farmers market!
Can you make this zucchini stir-fry with other types of cheese?
There are so many cheeses that taste good with zucchini, and you can use any white cheese that melts well for this recipe such as Monterey Jack, white cheddar, or Havarti.
How low in carbs is this easy zucchini stir-fry?
This Cheesy Zucchini with Garlic and Parsley only has 5 net carbs per serving!
Need more ideas for using zucchini?
Check the category for Zucchini Recipes on this site, where you’ll find more than 100 tasty carb-conscious recipes for using zucchini!
How to make Cheesy Zucchini with Garlic and Parsley:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Trim ends of zucchini and cut the zucchini into 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.
- 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!
- That’s all there is to it for this amazing zucchini side dish that everyone will like!
Make it a Low-Carb Meal:
This tasty zucchini stir-fry that’s loaded with cheese would be a great low-carb meal with something like Juicy Grilled Chicken Breasts, Chicken Cutlets with Mustard Sauce, Paprika Chicken, Maple Glazed Salmon, or Air Fryer Chicken Drumsticks.
More Favorite Low-Carb Zucchini Recipes:
- 20 Grilled Zucchini Recipes
- 10 Amazing Salads with Zucchini
- The Top Ten Low-Carb Zucchini Recipes
- Spectacular Low-Carb Zucchini Soup Recipes
- Recipes for Extra Large Zucchini
Cheesy Zucchini with Garlic and Parsley
Cheesy Zucchini with Garlic and Parsley is a delicious and simple low-carb zucchini stir-fry that your family will love. And this tasty zucchini side dish is easy to make and making it on the stovetop will keep the kitchen cool!
Ingredients
- 3 medium zucchini, cut into 1/2 inch thick slices (see notes)
- 2 T olive oil
- 2 T minced garlic (see notes)
- sea salt to taste
- 1/2 cup chopped flat parsley
- 3 T coarsely grated Parmesan cheese
- 1/2 cup grated Mozzarella cheese
Instructions
- 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.
- 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 (affiliate link).
- Add minced garlic and cook about 1 minute, or until you start to smell garlic.
- Add squash and stir to coat with oil and garlic, then cover and cook 4-5 minutes, stirring once or twice.
- 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.
- Sprinkle squash with salt and chopped parsley and stir to wilt parsley.
- Add Parmesan and cook until it melts, about 1 minute.
- 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.
Notes
If the zucchini are larger, cut in half or fourths lengthwise, then slice. Minced garlic from a jar is fine for this, but use fresh garlic if you prefer.
Thisย recipe adapted slightly fromย Food to Live By (affilate link).
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 151Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 14mgSodium 311mgCarbohydrates 7gFiber 2gSugar 3gProtein 7g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Cheesy Zucchini with Garlic and Parsley would make a great side dish for low-carb, Keto, or low-glycemic eating plans. It would also work for any phase of the original South Beach diet if you used reduced fat cheese and watch the portion size so you stay within South Beach guidelines for fat.
Find More Recipes Like This One:
Use Zucchini Recipes or Side Dishes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalynโs Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes Iโm sharing there.
Historical Notes for this Recipe:
This zucchini stir-fry was first posted in 2007, when I had an abundance of zucchini in my large garden, and I’ve been making it ever since those days. It was last updated with more information in 2024.
23 Comments on “Cheesy Zucchini with Garlic and Parsley”
Thanks Kiersten! It really is so easy and good.
This looks like the perfect way to use summertime zucchini!
Becca, hope you enjoy; I love this recipe.
I have tons of zucchini! I'm making this tonight!
Linda, glad you liked it. I'm chuckling about the Facebook posting; hope someone will bring you some zucchini!
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.
Ricky, thanks! Isn't this a great recipe and I think it sounds wonderful with basil!
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!
Jenny, glad you liked it. I loved this recipe too, need to make it again soon!
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.
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.
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.
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!
zucchini, garlic and mozzarella… there’s no way that combo can’t be a winner ๐ have bookmarked to try! ๐
I like zucchini. Your recipe sounds great!
Dare I say that these are some decadent vegetable.
Wow – the picture is absolutely gorgeous! And who doesn’t love zucchini?
Print, print, print faster!
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.
That sounds like a great way to serve zucchini! I will definitely try that, I think it will go down well in our house!
Good timing — the zucchini was everywhere at our farmers’ market yesterday. I’m always looking for great new recipes.
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!
This sounds lovely Kalyn. Zucchini and mozarella AND 6 cloves of garlic – I’m there! I guess I’m just common.