Pan fried vegetables
Delight in the simple yet flavorful taste of pan-fried vegetables featuring fresh squash and zucchini, sautéed in salted butter and topped with a sprinkle of parmesan cheese. Perfect as a quick side dish or a light main course!
- 07 Mar 2025
- Cook time 20 min
- Prep time 8 min
- 4 Servings
- 4 Ingredients
Pan-fried vegetables are a quick, delicious, and healthy option for any meal. This simple recipe features squash and zucchini, enhanced with the rich flavors of salted butter and grated parmesan cheese. It's perfect as a side dish or a light main course.
Ingredients:
Instructions:
- Place a large non-stick skillet over medium heat.
- Allow the pan to heat for about 1-2 minutes.
- Add the 2 tablespoons of salted butter to the skillet.
- Swirl the pan gently to ensure the butter melts evenly and coats the bottom of the skillet.
- Add the diced squash and zucchini to the skillet in a single layer.
- Cook for about 4-5 minutes without stirring, allowing them to develop a nice golden brown sear on one side.
- After 4-5 minutes, use a spatula to gently flip the cubes to cook the other side.
- Cook for an additional 4-5 minutes until both sides are nicely browned and the vegetables are tender but still slightly firm (al dente).
- Once the vegetables are cooked, sprinkle the grated Parmesan cheese evenly over them.
- Allow the cheese to melt for about 1 minute in the pan, adding a touch of flavor and richness.
5. Serve:
- Remove the skillet from heat.
- Transfer the pan-fried vegetables to a serving dish.
- Optionally, you can garnish with a little extra Parmesan cheese and freshly ground black pepper for added flavor.
- Serve hot and enjoy your delicious pan-fried squash and zucchini!
Tips:
- Ensure your squash and zucchini are sliced evenly to promote uniform cooking.
- Preheat your pan before adding butter to get a nice sear on the vegetables.
- Don't overcrowd the pan; cooking in batches if needed helps achieve a better caramelization.
- Season the vegetables with a pinch of salt and pepper for enhanced flavor.
- For a nutty twist, consider adding a sprinkle of toasted nuts or seeds towards the end of the cooking process.
- If you prefer a bit of heat, a dash of red pepper flakes can complement the dish nicely.
This pan-fried vegetable recipe is a versatile and quick way to enjoy the wholesome flavors of squash and zucchini, with the richness of butter and parmesan cheese. Follow the tips to customize it to your taste, and enjoy a simple yet flavorful dish that's sure to become a favorite.
| Nutrition Facts | |
|---|---|
| Serving Size | 100 grams |
| Energy | |
| Calories 50kcal | 3% |
| Protein | |
| Protein 1.42g | 1% |
| Carbohydrates | |
| Carbohydrates 6g | 2% |
| Fiber 1.86g | 5% |
| Sugar 2.86g | 3% |
| Fat | |
| Fat 2.73g | 3% |
| Saturated 1.41g | 5% |
| Cholesterol 7mg | - |
| Vitamins | |
| Vitamin A 150ug | 17% |
| Choline 10mg | 2% |
| Vitamin B1 0.03mg | 3% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 0.46mg | 3% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 22ug | 5% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 13mg | 15% |
| Vitamin E 0.12mg | 1% |
| Vitamin K 4.46ug | 4% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.07mg | 7% |
| Iron, Fe 0.40mg | 4% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 36mg | 3% |
| Potassium, K 250mg | 7% |
| Selenium, Se 0.73ug | 1% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.32mg | 3% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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