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Mary's Zucchini with Parmesan

August/September 2005, EatingWell Serves Two

Your rating: None Average: 4 (75 votes)

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.



READER'S COMMENT:
"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. "
Mary's Zucchini with Parmesan Recipe

Makes: 4 servings, 3/4 cup each

Active Time:

Total Time:

Ingredients

  • 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)

Preparation

  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

Per serving: 82 calories; 5 g fat (1 g sat, 2 g mono); 5 mg cholesterol; 8 g carbohydrates; 0 g added sugars; 5 g protein; 3 g fiber; 204 mg sodium; 594 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 1/2 vegetable, 1 fat


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