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.

Makes 4 servings, 3/4 cup each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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)

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: Per serving: 82 calories; 5 g fat (1 g sat, 2 g mono); 5 mg cholesterol; 8 g carbohydrate; 5 g protein; 3 g fiber; 204 mg sodium.
1/2 Carbohydrate Serving

Very tasty. I have to double the recipe because my family can't get enough!

Frances, Richmond, VA

My mom has been cooking zucchini this way for years and so have I. Only we add a squeeze of lemon before serving which in my opinion makes it even better.

Julie

Excellent preparation - simple, yet tasty. A keeper for gardeners like me with too many vegetables.

Anonymous, Millington, NJ

This was soooooo good! I sprinkled a little dried oregano on with the Parmesan. Four servings -- ha! Two of us ate it without any leftovers.

, Spencer, WV

This was the first recipe I tried from Eating Well. YUMMMY!!! Best zucchini recipe I have ever made.

Karin, Anaheim, CA