This one-pan pork and zucchini with Parmesan is my go-to when I want a fast, satisfying dinner with minimal cleanup. It’s savory, a little garlicky, and finished with a generous shower of salty Parmesan that pulls everything together.
Why you’ll love this recipe
- One skillet: Less mess, faster cooking, and better flavor.
- Weeknight quick: On the table in about 25 minutes.
- Balanced and flexible: Protein + veggies in one pan, easy to serve with rice, pasta, or crusty bread.
Ingredients you’ll need
- Pork: Pork tenderloin (quick-cooking and lean) cut into bite-size pieces.
- Zucchini: Sliced into half-moons so it cooks fast but stays tender-crisp.
- Aromatics: Garlic and Italian seasoning (or oregano + basil).
- Pan sauce basics: Chicken broth (or dry white wine) + lemon juice for brightness.
- Finish: Grated Parmesan and a little butter (optional but makes it extra glossy and restaurant-y).
- Olive oil, salt, black pepper
- Optional heat: Red pepper flakes.
How to make one-pan pork and zucchini
1) Sear the pork. Heat olive oil in a large skillet over medium-high heat. Season pork with salt and pepper, then sear until browned on most sides. Transfer to a plate (it will finish cooking later).
2) Cook the zucchini. Add a touch more oil if needed, then sauté zucchini until lightly browned and just tender. Season lightly.
3) Add garlic and seasonings. Stir in garlic and Italian seasoning and cook just until fragrant (about 30 seconds).
4) Deglaze and finish. Pour in broth (or wine) and scrape up the browned bits. Return pork (and any juices) to the skillet and simmer until pork is cooked through and the sauce reduces slightly.
5) Parmesan finish. Turn off the heat. Stir in Parmesan and (if using) a small pat of butter. Taste and adjust salt, pepper, and lemon juice. Serve immediately.
Tips for best results
- Don’t overcook the zucchini: Keep it tender-crisp so it doesn’t get watery.
- Use a big skillet: Crowding steams the pork instead of browning it.
- Cut pork evenly: Similar-size pieces cook at the same rate.
- Fresh Parmesan matters: Grate it yourself for the best melt and flavor.
Easy variations
- Add tomatoes: Toss in halved cherry tomatoes at the end for a juicy burst.
- Make it creamy: Stir in a splash of heavy cream after deglazing, then add Parmesan.
- Swap protein: Chicken breast or shrimp work well (adjust cook time).
- Boost veggies: Add sliced mushrooms with the zucchini or stir in baby spinach at the end.
What to serve with it
- Garlic bread or crusty baguette
- Rice, orzo, or buttered noodles
- Mashed potatoes or cauliflower mash
- A simple arugula salad with lemon vinaigrette
Recipe: One-Pan Pork and Zucchini with Parmesan
Serves: 4
Time: About 25 minutes
Ingredients
- 1 to 1 1/4 lb pork tenderloin, cut into 1-inch pieces
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 2 tbsp olive oil, divided
- 2 medium zucchini (about 1 lb), sliced into half-moons
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 cup chicken broth (or dry white wine)
- 1 tbsp lemon juice (plus more to taste)
- 1/3 cup finely grated Parmesan, plus more for serving
- 1 tbsp butter (optional)
- Pinch red pepper flakes (optional)
Instructions
- Season pork with salt and pepper.
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork in a single layer and sear 4–6 minutes, turning occasionally, until nicely browned. Transfer pork to a plate.
- Add remaining 1 tbsp olive oil to the skillet. Add zucchini and sauté 4–5 minutes until lightly browned and just tender. Season lightly with salt and pepper.
- Add garlic, Italian seasoning, and red pepper flakes (if using). Cook 30 seconds.
- Pour in broth and scrape up browned bits. Return pork and juices to the skillet. Simmer 2–4 minutes, stirring occasionally, until pork is cooked through (145°F) and sauce reduces slightly.
- Remove from heat. Stir in lemon juice, Parmesan, and butter (if using). Taste and adjust seasoning. Serve hot with extra Parmesan.
Storage and reheating
- Store: Refrigerate in an airtight container for up to 3 days.
- Reheat: Warm gently in a skillet over medium-low with a splash of broth to loosen the sauce.
