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How to Make Garlic Parmesan Zucchini: A Quick and Easy Recipe

Jennifer Hanes MS, RDN

Hey there, fellow food enthusiasts! Are you tired of the same old boring side dishes that lack flavor and excitement?

Or, does your favorite vegetable side dish take too much time and use too many pans?

Well, get ready because we’re about to introduce you to a super yummy, but still super easy recipe – garlic parmesan zucchini!

This delectable combination of tender zucchini, savory garlic, and rich parmesan cheese is guaranteed to elevate your mealtime experience. So grab your apron, and let’s dive in together!

I have included some affiliate links in this post. As an Amazon Associate, I earn from qualifying purchases. 

The Health Benefits of Zucchini

Zucchini has lots of vitamins and minerals, including 40% of your daily needs for Vitamin A. You’ll also find a decent amount of manganese, vitamin C, potassium, magnesium, vitamin K, folate, vitamin B6, and thiamine.

Like all vegetables, it has fiber, water, and various antioxidants and phytochemicals, but relatively low fat and protein content. 

Because of this, including zucchini in your diet (along with other vegetables) can help reduce your risk of cancer, heart disease, and GI problems.

The Versatility of Zucchini

Zucchini is a nice ingredient to include due to its mild flavor. Because can both take on flavors well AND hide in sauces, soups, and bread. This makes zucchini a great option for boosting vegetable intake while still enjoying your favorite foods!

Additionally, zucchini (and other summer squashes) do well with a variety of cooking methods. In this recipe, we’re cooking it in a pot with a little bit of liquid. 

However, roasting, baking, and grilling can give it a different texture and flavor that pairs well with a variety of dishes. And it’s actually pretty good raw, a method of eating zucchini that is often overlooked.

Shredded zucchini blends into sauces, such as tomato sauce, without altering the flavor. And in a dish like lasagna, it may not even be detectable.

Finally, because it has a relatively mild flavor and cooks well in a variety of ways, you can use zucchini as a vegetable in many different cuisines from around the world.

Why Garlic Parmesan Zucchini is a Must-Try

This parmesan garlic zucchini recipe is full of Italian flavors, such as garlic, white wine, tomatoes, and parmesan. 

The use of a spiralizer is not necessary but makes for a fun eating experience.

And it’s just so quick and easy to make!

How to Make Garlic Parmesan Zucchini

So, a few years ago, my husband randomly got me a spiralizer for Christmas. I hadn’t asked for one or really expressed a desire for one, but there it was.

We used it a few times right after Christmas, but it’s mostly been sitting lonely in our pantry.  I’m not sure why I decided to grab it to make zucchini one day, but it certainly turned out well.  And now we have this easy recipe!


For this recipe we will use:

  • olive oil
  • zucchini (obviously)
  • cherry tomatoes
  • garlic powder
  • other spices of your choice (such as onion powder and dried Italian blend)
  • dry, white wine
  • shredded parmesan – find a vegetarian version, if possible. Whole foods/Amazon carries it, but I’ve also seen various brands at grocery stores.

Preparing the Zucchini

Start by cutting the ends off your zucchini and then cutting them in half to make the final dish ready and easier to manage.

Every spiralizer works differently, so follow the instructions yours came with.  If you don’t have a spiralizer, you can use a vegetable peeler to make wide noodles, or simply use your good knife to chop into thin sticks.

Putting It all together

Put your prepared zucchini in an oiled, hot pan, along with your grape tomatoes, garlic powder (a lot!), onion powder, Italian seasoning, salt and pepper.

Saute until tomatoes burst.

Add wine and allow to simmer for about 5 minutes. Remove from heat and add shredded parmesan. Serve immediately.

That’s it! Easy right? Say it with me… COOKING VEGGIES DOESN’T HAVE TO BE HARD!

A Customizable Dish

There are so many things you can do here to mix up the flavors and truly make it your own.

Consider adding red pepper flakes for some spice.

Don’t want to spiralize the zucchini? Slice them instead.

Mexican main dish? I once did this with sliced zucchini, garlic, onion, cumin, and ground red pepper. I also used cojita cheese instead of parmesan.

Or, sesame seed oil, soy sauce, and rice wine vinegar (or maybe sake?) would make an awesome side dish for tofu to create an East-Asian-inspired dinner.

Utilize the spices that are in regular rotation in your kitchen, and you’ll be sure to like it!

Sauteeing minced garlic before adding the zucchini and tomatoes intensifies the yummy garlic flavor, but also adds some prep and cooking time. You could add ingredients if you want. Personally, I think the beauty of this dish is its simplicity.

Need some inspiration? The Kitchn has an awesome list of spice mixes from around the world!

Special Dietary Needs

Vegan or dairy-free – Eliminate the parmesan cheese, or choose a vegan alternative.  Make sure the wine you choose is from a vegan company

Allergies – This recipe is free from the top allergens, though tomatoes can cause topical allergic reactions. Eliminate the cherry tomatoes if needed.

Diabetes – this recipe only has 9 grams of carbohydrates (less than 1 carb count), pretty much all of which is from the wine. You could have this side dish, and still have room for another source of carbohydrate!

garlic parmesan zucchini spread out on a rectangular blue plate

Garlic Parmesan Zucchini

Yummy, garlicky, parmesan-y, and wine-y zucchini that is super easy to make!
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American, Mediterranean
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 3
Author: Jenn


  • Spiralizer
  • medium pot


  • 1 tbsp olive oil
  • 2 medium zucchini
  • 10-20 grape or cherry tomatoes
  • 2-3 tsp garlic powder
  • other spices, I used salt, pepper, onion powder, and Italian mix
  • ¼ cup white wine I used chardonnay
  • ¼ cup shredded parmesan plus extra for garnish


  • Gather all of your ingredients
  • Spiralize the zucchini.
    I usually cut the ends off, then cut them in half before spiralizing.
  • Warm olive oil in a medium pan.
  • Add zucchini, tomatoes, and your chosen spices.
  • Cook on medium heat, stirring occasionally, until the tomatoes burst, about 10 minutes.
    You'll notice that the zucchini gives off a lot of water and drastically reduces in size. This is normal and totally fine!
  • Add white wine and simmer about 5 minutes, until mostly evaporated.
  • Turn off the heat, and add shredded parmesan. The cheese may clump but will spread out and thicken the wine into a sauce. Yummy!
  • Sprinkle with shredded parmesan and serve immediately.


To make the zucchini prep even easier, or if you don’t have a spiralizer, you can buy zucchini already spiralized or you can cut it into thin strips.


Calories: 129kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 152mg | Potassium: 510mg | Fiber: 2g | Sugar: 5g | Vitamin A: 604IU | Vitamin C: 36mg | Calcium: 129mg | Iron: 1mg

*Nutrition Facts are an estimate only. Differences are expected when making substitutions for any ingredient or when different brands are used.

*We may earn commissions from qualifying purchases made through links on our site. These commissions help support our work in providing valuable content to our readers. Thank you for your support!

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Serving Suggestions

I usually just serve this recipe as a side dish to a protein-based main dish, such as an almond-crusted tofu or a veggie burger. However, you could be more creative than that!

Consider using this recipe to top a homemade pizza or pasta dish!  Or include it in a casserole.

Drink Pairings

Water or iced green or black tea would be my regular choice. 

However, a chilled glass of the same wine you used to cook the recipe would be great too!

Storage and Leftover Tips

This recipe really doesn’t hold up well as a leftover, so eat up!

If you do have some leftovers, store them in an air-tight container in the fridge for up to 3 days. Reheat in a skillet, rather than the microwave, to help get rid of the water that accumulates when zucchini is stored as leftovers.

I would use the leftovers in a dish, rather than eating it alone. Maybe on top of some pasta?

So, there you have it!

Garlic parmesan zucchini is truly a game-changer when it comes to adding some excitement to your vegetable dishes. Whether you’re a die-hard garlic lover or just looking for a new way to incorporate more veggies into your meals, this recipe is a winner.

The combination of the savory garlic and nutty parmesan perfectly complements the mild and crisp zucchini, making it an irresistible side dish or even a standalone meal. Plus, it’s incredibly easy to make and requires just a handful of ingredients.

So why not give it a try? Your taste buds will thank you!

For More Customizable Recipes:

Cheese Quesadillas

Eggplant Tomato Stacks

Tempeh Shepherd’s Pie

5 from 1 vote (1 rating without comment)

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