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MOM'S PARMESAN DILL ZUCCHINI (and bonus recipe for CHARD PIE, too!)




My mom used to make Parmesan Dill Zucchini a lot when I was a kid It was one of my favorite dishes then, and I’ve made it probably just as often as an adult. I have no idea where she got the recipe, and I've never run into anyone else who makes it. It’s a super yummy and quick to make side dish that goes well with salmon, beef, lamb, chicken...Actually, it goes well with everything, and if I am feeling particularly lazy, it’s dinner all by itself because it’s so easy to make, plus the cheese supplies some protein.


I hope you enjoy it just as much as I do!




INGREDIENTS FOR MOM'S PARMESAN DILL ZUCCHINI

Makes 2-4 servings

3-4 small zucchini, sliced in rounds about ¼” thick

½-1 whole roughly chopped onion

2 cloves finely chopped garlic

High-heat oil with a mild flavor such as sunflower or safflower

Olive oil

Dried dill

Grated or shredded parmesan




TO MAKE:




In a large skillet, fry the garlic and chopped onion in about a tablespoon or so of each type oil over medium heat until translucent and fragrant.













Add the zucchini and turn occasionally, allowing the zucchini to cook until some of the pieces are browned and all of the pieces are cooked and the onion and garlic are well distributed. Put a lid on the pan to allow the zucchini to cook faster, and stir it every few minutes. It generally cooks in 10-12 minutes or so.







Lower the heat, sprinkle enough dill over the zucchini to lightly cover it, then add enough parmesan to cover the top layer of zucchini. Put a lid on the pan and let the parmesan melt. Remove from the heat and serve warm.












BONUS RECIPE!!! CHARD PIE

Similar idea, but without the dill. Cut up a whole bunch of chard and I mean a lot. You want enough to fill your skillet above the rim so the lid "floats" on top of the chard. Fry up the chopped onion and garlic as above and then add the chard. Pile it high in the skillet. This stuff wilts down so don’t worry about overdoing it. Put the lid over the chard, lower the heat so it doesn’t scorch and let the chard wilt down. Keep an eye on it, it won’t take more than a few minutes. Once it’s wilted down, use your spatula to turn it and the onions and garlic until everything is well distributed. Cover the chard mixture with parmesan, put the lid back on and let the parmesan melt. It should be one big pie-sized mess of chard. Serve warm!


Enjoy!


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Love,

Sylvia



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