Mary's Zucchini with Parmesan

Mary's Zucchini with Parmesan

7 Reviews
From: EatingWell Magazine August/September 2005

This is how our Test Kitchen Manager's mom prepares her just-picked zucchini. Simple and delicious, the almost caramelized zucchini are topped with a Parmesan crust. Serve Mary's zucchini like a wedge of pizza, straight from the pan, with the cheese-side up.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 teaspoons extra-virgin olive oil
  • 2 pounds zucchini, (about 4 medium), sliced 1/4 inch thick
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/2 cup finely shredded Parmesan cheese, (1 ounce)


  • Active

  • Ready In

  1. Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every 2 to 3 minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until the cheese is melted, 1 to 2 minutes more. Serve warm.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 85 calories; 5 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 5 g protein; 54 mcg folate; 5 mg cholesterol; 5 g sugars; 0 g added sugars; 505 IU vitamin A; 41 mg vitamin C; 113 mg calcium; 1 mg iron; 200 mg sodium; 593 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1 fat

Reviews 7

June 05, 2014
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By: EatingWell User
Try roasting instead of frying. Pre heat oven to 450-+. Cut the squash thin approximately 1/4 inch, season with pepper and desired spices( no salt, the cheese has enough.) then pat each slice in fresh parmasean grated fine. Push down on the slice forcing the cheese to adhere to the squash, flip over and repeat. Lightly shake off extra cheese. Lightly mist a sheet pan with olive oil and place the rounds on the sheet not over crowding. Bake for 10 minutes making sure the bottom of the squash is golden brown. Flip squash over, allowing the squash to brown for about 10 minites. The squash is crispy and delicious for less calories and fat. You can use this same method using egg plant. Pros: This recipe is tasty as is and its pretty lite. Cons: If you bake instead of frying the squash are just as tasty if not even better.
August 10, 2012
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By: Amanda
Freakishly Awesome A few months ago I had fried zucchini and fell in love, I never had zucchini before (thinking I wouldn't like it). Then I ran across this... OMG! So awesome. I took it to work (work nightshift), with the Honey Mustard Chicken... the highlight of my Will make this 10,000 times more throughout my Pros: Even good reheated
April 20, 2011
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By: Froggie blue
Zucchini smiles I have been making this for years, of course I used butter but will change to the olive oil for a healthy diet. I also mix in Italian spice, or just Basil even Dill just pick your favorite flavor. I also like the zucchini dipped in FF Ranch, Marinara or Salsa mixed FF sour cream. Just use your imagination and you will find many different ways to serve this. It is really a all purpose side dish. Pros: Easy, tasty, creamy on the inside and crunchy on the outside. Cons: Just tastes so good you want to eat more and more and....
April 10, 2011
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By: emilyvh
Basic This is an easy way to add vegetables to a carb-laden Italian dish. I served this as a side with turkey cutlets with pasta and mushrooms. Pros: Very easy prep
August 30, 2010
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By: EatingWell User
We make this for lunch a lot. Even my 20 month old will eat it. Mine never stick together "like a pizza" which is fine. Sometimes I also use goat cheese, just top the zucchini with it after I take it out of the pan.
April 15, 2010
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By: EatingWell User
This dish was awesome. We had it last night with steak and parsley potatoes and it was great. - Thanks! It was just what I was looking for. -Maria
March 31, 2010
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By: kimmibrand13
This is one of the best zucchini recipes I have ever tasted! It was so easy to make and the parmesan cheese just topped it off! My family loved it, this will go in my favorites