Sometimes you need an easy win.
Something that’s easy to make, uses up a lot of the extra zucchini you have laying around, and isn’t yet another variation of zucchini chocolate cake or zucchini poppyseed cake. One can only have so many desserts!
Fried garlic parmesan zucchini and kale is a simple side dish that checks all the boxes.
(One small disclaimer. . .I’ve used summer squash in these pictures for colour and contrast, but I promise that whether you use summer squash or zucchini, it will taste awesome!)
Using up zucchini or summer squash? Check.
Easy to make in minutes? Check.
Delicious enough that even the zucchini haters in your family will eat it? Check.
Okay, my child won’t eat it. But! One of my dear friends who doesn’t like zucchini loves eating it this way. I’m calling it a check.
Related: Zucchini Tomato Bacon Quiche
The execution is simple: chop zucchini or summer squash, tear up bits of kale and fry in butter. Add in minced garlic, parmesan, salt and pepper to taste.
It barely seems worthy of writing up a recipe card for it.
Yet it’s my go-to side dish for the month of August. It’s also delicious with onion, mushrooms, or swiss chard instead of kale.
Related: White Zucchini Cupcakes
So make a quick trip to your garden (or farmer’s market or grocery store), grab the ingredients, and promise me you’ll make some for supper tonight. I’ll be joining you in spirit.
Pin me for later!
Fried Garlic Parmesan Zucchini and Kale
Description of your recipe.
1 medium zucchini or summer squash,
2 cups kale,
1/4 cup parmesan cheese,
1 tbsp minced garlic,
butter for frying,
salt and pepper to taste.
Chop zucchini and fry in butter, when zucchini is almost cooked, add kale and garlic. Add parmesan, salt, and pepper once the kale has wilted and the zucchini is finished cooking. Cook for 30 seconds more and serve.