Cheesy Summer Zucchini Skillet
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This cheesy Summer Zucchini Skillet is the ultimate quick and easy side dish! Made with fresh zucchini, Rotel, and cheddar, it’s the perfect side for busy weeknights!
If you’re looking for a quick zucchini side dish to round out your summer meals, this Summer Zucchini Skillet is the answer. With just five simple ingredients and one skillet, it delivers bold flavor in under 15 minutes. It’s a fantastic way to use up an abundance of summer zucchini or yellow squash, and the cheesy finish makes it irresistible for both kids and adults. This cheesy zucchini skillet is an easy vegetable side dish you’ll keep on repeat all summer long!
Ingredients You’ll Need
- Zucchini – Or swap for yellow squash or a mix of both.
- Olive Oil – Use avocado oil or butter if preferred.
- Salt – Season to taste; add garlic powder or Italian seasoning for more flavor.
- Rotel – Choose mild or hot depending on your heat preference.
- Shredded Cheddar Cheese – Swap for Monterey Jack, mozzarella, or a Mexican blend.
If you can’t tell we LOVE zucchini, especially in the summer when we can pick it up at the local farmer’s market along with other fresh veggies. We’ve got enough easy zucchini recipes to keep up going all summer long.
Step-by-Step Instructions
Step 1 – Prepare zucchini. Wash and cut zucchini into quarters lengthwise, then slice into 1/2-inch pieces.
Step 2 – Sauté the Zucchini. Heat olive oil in a large skillet over medium-high heat. Add the zucchini and sprinkle with salt. Cook for 5 minutes, stirring occasionally to allow browning on all sides.
Step 3 – Add Rotel. Stir in the drained Rotel tomatoes. Cook for another 3 minutes to let the flavors meld.
Step 4 – Melt the Cheese. Sprinkle shredded cheddar over the top and cover with a lid. Once the cheese is melted, remove from heat.
Step 5 – Serve. Dish it up while warm and cheesy. Enjoy!
Tips & Tricks
- Add protein: Stir in some cooked grilled chicken, ground turkey or sausage, or some ground beef to make this dish into a complete meal.
- Get that golden sear: Let the zucchini sit undisturbed for a couple of minutes before stirring.
- Use a cast-iron skillet for the best browning.
- Drain the Rotel well to avoid a watery skillet.
Frequently Asked Questions (FAQs)
Can I use frozen zucchini?
Fresh is best for texture, but if using frozen, thaw and drain well before cooking.
Is this dish spicy?
Rotel has a little kick, but you can choose mild or spicy based on your preference.
Can I make this ahead of time?
It’s best fresh, but you can prep the zucchini and store it in the fridge until ready to cook.
How do I double the recipe?
Use a larger skillet and sauté in batches to avoid overcrowding.
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Summer Zucchini Skillet
Ingredients
- 3 Zucchini
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 can Rotel, drained
- 4 ounces Shredded Cheddar Cheese
Instructions
- Cut zucchini into quarters and then ½ inch thick slices.
- Heat olive oil in a skillet over medium high heat.
- Add the zucchini to the pan and sprinkle with salt. Cook for approximately 5 minutes then stir and flip pieces so they can brown on the other side.
- Add drained Rotel to the zucchini and stir together. Continue to cook for 3 minutes.
- Sprinkle with cheddar cheese and cover. Once cheese is melted remove from heat and serve.
Nutrition
