Cast Iron Skillet Zucchini
Seared to golden brown perfection and tossed in a lemon garlic butter, this will certainly be the best zucchini you've ever had! Cast iron skillet zucchini is an easy 15-minute side dish that's packed with flavor.
Servings: 4 servings
Calories: 123kcal
Equipment
Ingredients
- 3 medium zucchini sliced into ¼-inch rounds
- 2 tbsp butter
- 1 tbsp olive oil
- 4 garlic cloves minced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp Italian seasoning
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley chopped
- 2 tbsp freshly grated Parmesan
Instructions
- Pat the zucchini rounds completely dry with paper towels.
- Heat your cast iron over high heat for 2 minutes. Add olive oil.
- Add zucchini in a single layer, working in batches if needed. Do not overcrowd as it's going to steam instead of searing. Let them cook untouched for 2–3 minutes until the bottom is deep golden brown.
- Flip each round once. Cook another 2 minutes on the second side. Transfer to a plate and repeat with any remaining zucchini.
- Reduce heat to medium. Add butter and let it melt. Add the minced garlic and Italian seasoning, cook 60 seconds, stirring constantly.
- Return all the zucchini to the pan and toss to coat in the garlic butter. Season with salt and pepper.
- Remove from heat. Add lemon juice and parsley, toss gently. Finish with Parmesan.
Notes
- To avoid soggy zucchini, make sure you get it very dry before adding it to the skillet. We want to avoid steaming the zucchini and instead give it a fast and hot sear.
- Be careful not to burn your garlic and butter! It's important to turn the heat down before adding them, and cook just until the garlic is fragrant.
- If you like crunchier zucchini, you can cut it a little thicker. Similarly, feel free to cut it thinner for a softer texture.