Mary's Zucchini with Parmesan for Two

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From the EatingWell Kitchen

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

Preparation

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  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, 20 to 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: 101 calories; 6 g fat(2 g sat); 2 g fiber; 7 g carbohydrates; 7 g protein; 55 mcg folate; 7 mg cholesterol; 5 g sugars; 0 g added sugars; 541 IU vitamin A; 41 mg vitamin C; 162 mg calcium; 1 mg iron; 333 mg sodium; 604 mg potassium
  • Nutrition Bonus: Vitamin C (68% daily value), Potassium (17%), Calcium (16%)
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 1/2 vegetable, 1 fat

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