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  • Writer's pictureEmma Tierson

The Best Zucchini Ever

Not to brag, but this recipe will get even the most devout vegetable haters to get a second helping. It's full of flavor.

As. Vegetables. Should. Be.

It's summertime, which means zucchini costs $1.49 at Aldi for a 3-4 pack. That's a deal I'll take! Gosh, I love zucchini. A lot of people are haters though. I suppose if I only salted and under cooked mine I would hate it too. I don't blame haters for hating vegetables. A lot of people can't make them tasty. That's why I feel I have a duty to share this recipe with the world.

Am I humble enough for y'all?

Flavor is the name of the game here. How you cook or slice the zucchini is up to you, I have a couple ways I normally cook mine. But when it comes down to it, the seasonings are really what make this dish shine. So if you lack an ingredient, I highly recommend substituting it with something similar instead of omitting it outright.

When I make zucchini, I almost always cut them into spears. It's easy for me to cook them that way, I'm not flipping 20 different circles and over cooking half of them. It's quick, and it stays a bit meaty. It can be cook on the stove top, oven, or grill. I rarely use my oven for this zucchini dish, it just takes too long and I'm impatient, but if that's your comfort zone though, it certainly would be a fine way to go.

seasoning, zucchini, parmesan, cheese, flavor

All of the ingredients in the picture above are what I use to season the zucchini. Before seasoning, lightly oil the zucchini with olive oil and then use the seasoning very liberally.

zucchini, saute, seasoned food, italian

If I don't have easy access to a grill, then I saute. It goes pretty quick. Over medium-high heat, in a lightly oiled pan, sear for 2-3 minutes per side. When you flip them over they should be nicely browned but not burnt.

ribs, corn on the cob, zucchini, seasoned, flavorful, flavortown

This is what they look like when they're done! The texture is al dente, they have a slight 'crunch' still but they aren't raw, or mushy by any means, and if you like yours more soft or hard, then by all means cook accordingly.


Emma's Zucchini


olive oil


garlic powder

onion powder




parmesan cheese



red pepper flakes*



Cut the zucchini into quarters/spears. Lightly oil the zucchini. Season using all the remaining ingredients.

Heat a pan over medium-high heat. Place all spears face up. Sear for 3-4 minutes on each side, until nicely brown/golden.

Serve immediately

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