Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.
Today I want to share a recipe I found in one of my food magazines about 3 years ago. After making a few changes to the original recipe, the result was this absolutely delicious vegetable side dish!
This recipe for Parmesan crumb sugar snap peas is super easy to make, takes only a few minutes, and tastes great!
The sugar snap peas are a perfect vegetable dish to serve with a variety of meats. I think you’ll be surprised how delicious sugar snap peas are, when paired with a savory breadcrumb topping. Here’s how to make this dish.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Sugar Snap Peas
The main ingredient in this dish is sugar snap peas. I am fortunate to be able to grow them in our little raised bed garden and pots in our backyard.
For this recipe I use fresh sugar snap peas, but a bag of frozen sugar snap peas will also work in a pinch, when fresh ones are not easily accessible (or out of season).
Prepare The Sugar Snap Peas
If using fresh sugar snap peas, you will need to remove the stem ends (and discard them) before cooking.
Boil the sugar snap peas in water for 3-4 minutes, or until they become crisp-tender.
If using frozen sugar snap peas, cook according to package instructions, or until they become crisp-tender.
Prepare the Toasted Breadcrumb Topping
TIMESAVER TIP: Toast the breadcrumbs while the sugar snap peas are boiling, so they’re ready when the snap peas are done cooking.
Melt butter on Medium heat in a large skillet. Add plain breadcrumbs to the skillet and stir, to combine them with the butter.
Continue to cook, stirring often, for 3 minutes. The breadcrumbs will lightly “toast” and turn deeper brown in color as they cook.
Add finely grated Parmesan cheese, salt, lemon zest and chopped fresh herbs to the toasted breadcrumbs. Stir to combine, and turn off the heat.
The herbs I use are parsley, oregano and thyme, which I grow in pots in our backyard. This combo happens to be my favorite for this dish!
NOTE: You may have a different fresh herb combination you enjoy… by all means give it a try! Keep the total quantity of chopped herbs in line with the amount listed in the printed recipe below.
Serve The Parmesan Crumb Sugar Snap Peas
As soon as the sugar snap peas are finished cooking, remove them from the saucepan using a slotted spoon or strainer to drain the water.
Spread the sugar snap peas on a serving plate. Immediately sprinkle the toasted, seasoned breadcrumbs over the top. The breadcrumbs will slightly adhere to the wet, drained snap peas.
Serve the Parmesan crumb sugar snap peas immediately (while hot), and enjoy the wonderful flavors of this simple, yet delicious side dish.
We enjoyed this served with fresh corn on the cob and Grilled Garlic Butter Halibut (topped with mango peach salsa). It was a fantastic meal!
I hope you have the opportunity to make this delicious vegetable recipe! It is really simple to make, and I think you will really enjoy it.
Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a GREAT day!
Looking For More VEGGIE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious vegetable dishes to explore, including:
- Sugar Snap Pea Stir Fry
- Roasted Brussel Sprouts For Two
- Orange Glazed Carrots
- Southwest-Style Blackeyed Peas
- Pan-Seared Green Beans and Bacon
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Recipe adapted from: “Food Network Magazine”, December 2020 issue, page 156, published by Hearst Publications
↓↓ PRINTABLE RECIPE BELOW ↓↓
Parmesan Crumb Sugar Snap Peas is an easy veggie dish, with sugar snap peas topped with buttery toasted Parmesan, lemon and herb breadcrumbs.
- ¾ pound sugar snap peas stems removed
- 2 teaspoons butter
- 2 Tablespoons plain breadcrumbs
- 2 Tablespoons grated Parmesan cheese
- 1½ Tablespoons chopped fresh mixed herbs parsley, thyme, oregano *see NOTE below
- ¼ teaspoon grated lemon zest
- ⅛ teaspoon kosher salt
If using fresh sugar snap peas, remove stem ends (discard) before cooking. Boil in water for 3-4 minutes, or until they become crisp-tender. If using frozen sugar snap peas, cook according to package instructions, or until crisp-tender.
TIMESAVER: Toast breadcrumbs while sugar snap peas cook. Melt butter on Medium heat in large skillet. Add breadcrumbs; stir, to combine. Cook, stirring often, for 3 minutes. Breadcrumbs will "toast" and brown as they cook.
Add Parmesan cheese, salt, lemon zest and chopped fresh herbs to toasted breadcrumbs. Stir to combine, then turn off the heat.
When sugar snap peas are done cooking, remove them from pan using slotted spoon or strainer to drain water. Spread snap peas on a serving plate. Sprinkle toasted breadcrumbs on top. Serve immediately, and enjoy!
NOTE: I use a combination of fresh chopped parsley, thyme and oregano. The total amount of combined chopped herbs is 1½ Tablespoons. If substituting other fresh herbs, be sure to use the same total amount.
Here’s one more to pin on your Pinterest boards!