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The busy holiday season is here with family activities and seasonal celebrations! Do you feel like you are being pulled in multiple directions too? During this hectic time of year, I often rely on quick dinners that I can get on the table for my family to enjoy. I’m excited to share with you a delicious, easy and simple side dish that pairs perfectly with Michael Angelo’s frozen meals which offer the same great taste as my own dishes while saving me time.
My go-to family favorite meal when I am short on time is Michael Angelo’s Family Size frozen meals available at Walmart paired with a vegetable like my Parmesan Lemon Zucchini or a fresh salad and garlic bread. Michael Angelo’s meals are authentic Italian-style recipes made using wholesome, simple ingredients that you can pronounce and find in your kitchen.
One of the reasons why I reach for Michael Angelo’s frozen meals for my family is because they do no make any compromises which means they do not contain artificial preservatives, flavors, colors or sweeteners while being full of flavor!
Michael Angelo’s meals can be found at Walmart in the freezer section. While you are there, be sure to pick up everything you need for my Parmesan Lemon Zucchini. Not only do they make family sized dinners like the lasagna, but they also make meal starters, calzones, and single-serve meals!
Parmesan Lemon Zucchini
I love making this side dish when I am short on time because while it’s easy and simple (cooks in less than 10 minutes) it’s also oh so delicious! It pairs perfectly with Michael Angelo’s Lasagna.
Melt butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, for about 1 minute.
Working in batches, add sliced zucchini, thyme, and lemon zest to the skillet. Cook, flipping once, until golden brown, about 2-3 minutes per side. Season with salt and pepper, to taste.
Serve immediately, sprinkled with parmesan and lemon juice.
Ingredients
- 1 1/2 tablespoons unsalted butter
- 1 cloves garlic, minced
- 2 zucchinis, thinly sliced to 1/2-inch thick rounds
- 1/4 teaspoon dried thyme
- Zest of 1 lemon
- Salt and freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan
- 1 tablespoons freshly squeezed lemon juice, to taste
Instructions
- Melt butter in a large skillet over medium-high heat. Add garlic to the skillet, and cook, stirring frequently, for about 1 minute.
- Working in batches, add sliced zucchini, thyme, and lemon zest to the skillet. Cook, flipping once, until golden brown, about 2-3 minutes per side. Season with salt and pepper, to taste.
- Serve immediately, sprinkled with parmesan and lemon juice.
Are you looking for more meal inspiration? Check out Michael Angelo’s meal inspiration here.
