Garlic Butter Zucchini Melt

Why You’ll Love This Recipe

I love this recipe because it’s quick, low-effort, and makes zucchini taste absolutely amazing. The garlic butter adds rich depth, while the cheese gives it that melt-in-your-mouth finish. It’s a great way to use up garden zucchini, and I can make it with just a handful of ingredients. Whether I serve it with grilled meat or enjoy it on its own, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini, sliced into rounds or half-moons

• Garlic, minced

• Butter

• Olive oil (optional, for added richness)

• Salt and black pepper

• Shredded mozzarella or provolone cheese

• Parmesan cheese (optional, for topping)

• Fresh herbs like basil or parsley (optional, for garnish)

Directions

1. I start by heating the butter (and olive oil if using) in a large skillet over medium heat.

2. I add the minced garlic and cook it for about 30 seconds until fragrant—making sure it doesn’t burn.

3. I add the zucchini slices and sauté them until they’re golden and tender, usually around 5–7 minutes.

4. I season with salt and pepper to taste.

5. Once the zucchini is cooked, I sprinkle the shredded mozzarella or provolone over the top.

6. I cover the skillet and let the cheese melt for a minute or two until it’s bubbly and gooey.

7. I finish with a sprinkle of Parmesan and fresh herbs before serving hot.

Servings And Timing

This recipe makes 2–3 servings as a main dish or 4–6 as a side. It takes about 10 minutes to prep and 10 minutes to cook, so it’s ready in under 20 minutes.

Variations

Sometimes I add sliced cherry tomatoes or cooked mushrooms to mix things up. For extra protein, I’ve stirred in leftover shredded chicken or crispy bacon bits. I also swap the mozzarella for pepper jack when I want a bit of spice. If I want to keep it extra light, I skip the extra cheese and just go with garlic butter and herbs.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over low heat to maintain the texture, or the microwave if I’m in a hurry. The cheese stays melty and the zucchini soft, so it holds up well.

FAQs

Can I Bake This Instead Of Using A Skillet?

Yes, I sometimes bake it in a casserole dish at 375°F for about 15 minutes, adding the cheese halfway through so it doesn’t overcook.

What Kind Of Cheese Works Best?

I usually use mozzarella or provolone for meltiness, but sharp cheddar or gouda adds great flavor too. I mix and match based on what I have.

Is This Dish Low-Carb?

It is! I love making this as a low-carb side or even a main when I want something light but filling.

Can I Make It Ahead?

Yes, I sauté the zucchini and store it in the fridge. When I’m ready to eat, I reheat it and melt the cheese on top just before serving.

What’s The Best Way To Avoid Mushy Zucchini?

I make sure not to overcrowd the pan and sauté over medium-high heat. That way, the zucchini browns instead of steaming.

Conclusion

Garlic Butter Zucchini Melt is one of those go-to dishes I always turn to when I want something quick, cheesy, and satisfying. It’s packed with flavor, easy to adapt, and a great way to turn humble zucchini into something crave-worthy. Whether I serve it as a side or a light meal, it never disappoints.

Garlic Butter Zucchini Melt

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A cheesy garlic butter zucchini melt that’s quick, flavorful, and perfect as a side dish or light meal.

• Author: Sarah
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2–4 servings
• Category: Side Dish, Vegetarian
• Method: Sautéing
• Cuisine: American
• Diet: Gluten Free

Ingredients

2 tbsp unsalted butter

3 cloves garlic, minced

3 medium zucchinis, thinly sliced

Salt and pepper, to taste

½ tsp Italian seasoning (optional)

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Fresh basil or parsley, chopped (for garnish)

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Instructions

In a large skillet, melt butter over medium heat.

Add minced garlic and sauté for 30–60 seconds until fragrant.

Add zucchini slices and season with salt, pepper, and Italian seasoning.

Cook for 5–7 minutes, stirring occasionally, until zucchini is tender but not mushy.

Sprinkle mozzarella and Parmesan over the zucchini.

Cover the skillet with a lid and reduce heat to low. Cook for another 2–3 minutes, or until the cheese is fully melted.

Garnish with fresh herbs and serve warm.

Notes

Use yellow squash for a colorful variation.

For extra richness, add a splash of cream before topping with cheese.

This dish pairs well with grilled chicken or crusty bread.