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Easy One-Pan Lemon Butter Zucchini Recipe with Cherry Tomatoes and Parmesan Crust

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A quick and flavorful one-pan dish featuring tender zucchini, juicy cherry tomatoes, and a crispy Parmesan crust with bright lemon butter sauce. Perfect as a side or light meal.

Ingredients

Scale
  • 3 medium zucchinis, sliced into half-moons (about 600g / 1.3 lbs)
  • 1 cup (150g) halved cherry tomatoes
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • ½ cup (50g) finely grated Parmesan cheese
  • 1 tablespoon extra virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Chopped fresh parsley or basil for garnish (optional)

Instructions

  1. Slice 3 medium zucchinis into half-moons about ¼-inch thick (about 600g / 1.3 lbs). Halve 1 cup (150g) cherry tomatoes. Set aside.
  2. Place a large non-stick or cast iron skillet over medium heat. Add 1 tablespoon olive oil and let it warm up for 1-2 minutes until shimmering.
  3. Add 2 minced garlic cloves to the pan and sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Add the zucchini slices to the pan, spreading them evenly. Cook for about 5 minutes, stirring occasionally, until they start to soften but still have a slight bite.
  5. Toss in the halved cherry tomatoes. Cook for an additional 3-4 minutes until the tomatoes begin to soften and release their juices.
  6. Pour in 3 tablespoons melted unsalted butter and 2 tablespoons freshly squeezed lemon juice. Stir gently to coat the veggies. Season with salt, freshly ground black pepper, and a pinch of red pepper flakes if desired.
  7. Sprinkle ½ cup (50g) finely grated Parmesan evenly over the top of the veggies in the pan. Reduce heat to low and cover the pan with a lid or foil. Let cook for 3-4 minutes until the cheese melts and forms a golden, crispy crust.
  8. Remove from heat and sprinkle with chopped fresh parsley or basil. Serve immediately while the crust is crispy.

Notes

To prevent soggy zucchini, salt sliced zucchini and let it sit for 10 minutes, then pat dry before cooking. Use finely grated Parmesan for an even, crispy crust. If crust isn’t crisping, broil for 1-2 minutes watching carefully. Avoid overcrowding the pan for even cooking. Fresh lemon juice is preferred for best flavor. For dairy-free version, substitute butter with plant-based alternative and Parmesan with nutritional yeast.

Nutrition

Keywords: lemon butter zucchini, one-pan zucchini recipe, cherry tomatoes, Parmesan crust, quick side dish, easy vegetable recipe, healthy zucchini recipe

Find it online: https://bakebelle.com/easy-one-pan-lemon-butter-zucchini-recipe-with-cherry-tomatoes-and-parmesan-crust/