Mary's Zucchini with Parmesan

From EatingWell: August/September 2005, EatingWell Serves Two

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. "

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6 Reviews for Mary's Zucchini with Parmesan

08/10/2012

amanda_180

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 night...lol. Will make this 10,000 times more throughout my lifetime....lol.

Pros: Even good reheated

Comments

04/20/2011

sassy95453

Recommends this recipe

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.

Comments

04/10/2011

emilyenjoysmusic

Recommends this recipe

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

Comments

08/30/2010

Anonymous

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.

Comments