Parmesan Vegetable Skillet Recipe

Introduction

This Parmesan Vegetable Skillet is a simple and flavorful way to enjoy fresh summer vegetables. With tender zucchini, mushrooms, yellow squash, and cherry tomatoes, all tossed in garlic-infused olive oil and topped with shaved Parmesan, it’s a quick and satisfying dish perfect for any meal.

Ingredients

• 1/4 cup Olive Oil
• 4 cloves Garlic
• 1 Zucchini
• 8 ounces White Mushrooms
• 1 Yellow Squash
• 10 ounces Cherry Tomatoes
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2/3 cup Shaved Parmesan Cheese

Instructions

1. Step 1: Heat the olive oil in a cast-iron skillet over medium-high heat. Add the garlic cloves and cook, stirring frequently, for about 3 minutes until fragrant.
2. Step 2: Add the zucchini, mushrooms, yellow squash, cherry tomatoes, salt, and black pepper to the skillet. Stir well to coat the vegetables evenly with the oil and garlic.
3. Step 3: Preheat your oven’s broiler if you plan to use it to melt the cheese.
4. Step 4: Cook the vegetables for about 5 minutes, stirring occasionally, until they become tender but still retain some bite.
5. Step 5: Sprinkle the shaved Parmesan cheese evenly over the vegetables. You can either cover the skillet and let the cheese melt over the heat for 1-2 minutes or place the skillet under the oven broiler for about 1 minute until the cheese melts.
6. Step 6: Serve the skillet immediately while warm and cheesy.

Tips & Variations

• For extra flavor, add a sprinkle of crushed red pepper flakes when cooking the garlic.
• Substitute Parmesan with Pecorino Romano or a sharp Asiago for a different cheese profile.
• To make it a full meal, add cooked chicken or sausage to the skillet before topping with cheese.
• Use fresh herbs like basil or parsley as a garnish to brighten the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through to avoid overcooking the vegetables.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this recipe?

Fresh vegetables work best for this dish to maintain texture and flavor, but if using frozen, thaw and drain them well before cooking to avoid excess moisture.

What can I use if I don’t have a cast-iron skillet?

Any heavy-bottomed skillet or sauté pan will work, though cast iron helps distribute heat evenly and can go from stovetop to oven for melting the cheese.

Parmesan Vegetable Skillet Recipe

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★★★★★

4.7 from 133 reviews

• Author: Cleo
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A delicious and easy Parmesan Vegetable Skillet featuring sautéed zucchini, yellow squash, mushrooms, cherry tomatoes, and garlic, all topped with melted shaved Parmesan cheese. This colorful and flavorful vegetarian dish is perfect as a side or light main course.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 Zucchini
• 8 ounces White Mushrooms
• 1 Yellow Squash
• 10 ounces Cherry Tomatoes
• 4 cloves Garlic

Other Ingredients

• 1/4 cup Olive Oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Black Pepper
• 2/3 cup Shaved Parmesan Cheese

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Instructions

1. Heat Olive Oil and Garlic: Heat 1/4 cup olive oil in a cast-iron skillet over medium-high heat. Add 4 cloves of minced or sliced garlic and cook, stirring frequently, for 3 minutes until fragrant.
2. Add Vegetables and Seasoning: Add 1 zucchini (sliced), 8 ounces of white mushrooms (sliced), 1 yellow squash (sliced), and 10 ounces of cherry tomatoes to the skillet. Season with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper. Stir to coat the vegetables evenly in the oil and seasoning.
3. Preheat Broiler (Optional): Preheat your oven’s broiler if you plan to use the broiling method to melt the cheese at the end.
4. Sauté Vegetables: Cook the vegetables for about 5 minutes, stirring occasionally, until they become tender and slightly softened.
5. Add Parmesan Cheese: Sprinkle 2/3 cup shaved Parmesan cheese evenly over the cooked vegetables in the skillet.
6. Melt the Cheese: Option 1: Cover the skillet (do not remove from heat) and allow the cheese to melt for 1-2 minutes over the stovetop. Option 2: Place the cast iron skillet under the oven broiler for 1 minute or until the cheese melts and starts to brown slightly.
7. Serve: Remove from heat and serve immediately while warm and cheesy.

Notes

• Use a cast-iron skillet for best heat retention and even cooking.
• You can substitute Parmesan with pecorino romano or another hard cheese if preferred.
• Adjust salt and pepper to taste, especially if using salted cheese.
• Broiling the cheese adds a nice browned flavor but is optional.
• Vegetables can be cut into uniform sizes for even cooking.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Italian

Keywords: Parmesan vegetable skillet, sautéed vegetables, zucchini recipe, vegetarian skillet, easy vegetable side dish, garlic vegetable skillet