– 4 medium zucchini – 2 tablespoons olive oil – 2 garlic cloves, minced – 1/4 cup grated Parmesan cheese – Salt, to taste – Black pepper, to taste – 1 tablespoon fresh basil, chopped
Slice the zucchini into thin rounds. Try to keep the thickness consistent so they cook evenly. Pat them dry with a paper towel before cooking.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
Add the zucchini slices to the skillet. Stir occasionally and cook until they’re softened and lightly browned, about 8–10 minutes.
Season the zucchini with salt and black pepper. Keep stirring gently so the slices don’t break apart while cooking.
Sprinkle the Parmesan cheese evenly over the zucchini. Stir to coat the slices so every piece gets a bit of the cheesy flavor.
Turn off the heat and sprinkle chopped fresh basil on top. The warmth of the zucchini will bring out the basil’s natural aroma.
Serve hot as a side dish or on toasted bread. It’s simple, comforting, and always a crowd-pleaser—Ina really knows how to make veggies shine!
Jamie’s style is Californian since the technique is rooted in traditional French cooking, but the flavors are inspired by Latin and Asian food and locally sourced ingredients.
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