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Kalyn's Kitchen

Cheesy Zucchini with Garlic and Parsley

Cheesy Zucchini with Garlic and Parsley is a simple zucchini side dish that everyone will enjoy, and this is quick and easy to make!

PIN Cheesy Zucchini with Garlic and Parsley to try it later!

Cheesy Zucchini with Garlic and Parsley photo of finished dish in pan with text overlay

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 way to cook zucchini. And if you’re a fan of my mega-popular Low-Carb Easy Cheesy Zucchini Bake you’ll probably enjoy this one that’s similar but with slightly different flavors and made on the stove!

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!

Cheesy Zucchini with Garlic and Parsley process shots collage

How to Make Cheesy Zucchini with Garlic and Parsley:

(Scroll down for complete recipe with nutritional information.)

  1. Trim ends of zucchini and cut the zucchini into half moon slices about 1//2 inch thick.
  2. Heat a non-stick pan over medium heat, add the olive oil and minced garlic, heat just until you smell the garlic.
  3. Then add the zucchini, stir, cover, and cook about 4 minutes.
  4. Uncover and cook a couple of minutes more.
  5. 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.
  6. Sprinkle Parmesan over and let it melt for a minute or so.
  7. Then sprinkle with grated Mozzarella, cover the pan and turn off the heat.
  8. Let it sit until the cheese is nicely melted, then serve immediately!
  9. That’s all there is to it for this amazing zucchini side dish that everyone will like!

Cheesy Zucchini with Garlic and Parsley close-up photo

More Favorite Low-Carb Zucchini Recipes:

Low-Carb Salads with Zucchini
Top Ten Low-Carb Zucchini Recipes on Kalyn’s Kitchen
Low-Carb Grilled Zucchini Recipes

Cheesy Zucchini with Garlic and Parsley

Cheesy Zucchini with Garlic and Parsley

Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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


  • 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


  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 (affiliate link).
  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.


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.

This recipe adapted slightly from Food to Live By (affilate link).

Nutrition Information:



Serving Size:


Amount 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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Cheesy Zucchini with Garlic and Parsley square thumbnail photo of finished zucchini in pan

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 Zucchini Recipes or Side Dishes to 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.

Pinterest image of Cheesy Zucchini with Garlic and Parsley

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    26 Comments on “Cheesy Zucchini with Garlic and Parsley”

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

  2. 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!

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

  4. 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.

  5. 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.

  6. 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.

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

  8. 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.)

  9. 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!

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

  11. I like zucchini. Your recipe sounds great!

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

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

  14. 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.



  15. Print, print, print faster!

  16. 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.

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

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

  19. 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!

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