Cheesy Garden Zucchini Skillet
Tender zucchini, colorful veggies, fresh herbs, and melty cheesy goodness come together in this easy and flavorful dish. It’s light, comforting, and so delicious that even meat lovers will ask for seconds!
Ingredients
1 medium zucchini, sliced into rounds
Salt, to taste
Vegetable oil, for sautéing
1 medium onion, finely chopped
1 medium carrot, peeled and grated
1 red bell pepper, diced
2 ripe tomatoes, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon dried oregano
1 cup shredded mozzarella or cheddar cheese
Instructions
Prepare the zucchini
Slice the zucchini into medium rounds and sprinkle lightly with salt. Let them rest for 10 minutes, then pat dry with paper towels.
Cook the zucchini
Heat a little vegetable oil in a large skillet over medium heat. Sauté the zucchini slices for 2–3 minutes per side until lightly golden. Remove and set aside.
Make the vegetable filling
In the same skillet, add a little more oil if needed. Cook the onion for 2 minutes until soft. Add the grated carrot and bell pepper, then sauté for another 3–4 minutes.
Add tomatoes and garlic
Stir in the chopped tomatoes and garlic. Season with paprika, black pepper, oregano, and a little salt. Cook for 5 minutes until the mixture becomes rich and fragrant.
Combine everything
Return the zucchini to the skillet and gently mix with the vegetable sauce. Sprinkle with parsley and dill.
Add the cheese
Top everything with shredded cheese, cover the skillet, and cook on low heat for 3–5 minutes until the cheese melts beautifully.
Serving Suggestions
Serve hot with crusty bread, rice, or a fresh salad. It also makes a perfect light lunch or cozy vegetarian dinner.
Creamy, cheesy, and packed with fresh flavor — this zucchini recipe is simple, satisfying, and incredibly delicious!
