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Mary’s Zucchini with Parmesan for Two

:  March/April 2011, EatingWell Serves Two

Your rating: None Average: 3.6 (7 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.


Mary’s Zucchini with Parmesan for Two Recipe

Makes: 2 servings, 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low saturated fat | Low cholesterol | Low sodium | High potassium | High calcium | Healthy weight | Heart healthy | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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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, 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

Per serving: 101 calories; 6 g fat ( 2 g sat , 3 g mono ); 7 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 7 g protein; 2 g fiber; 333 mg sodium; 603 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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Recipe Categories

Health & Diet Considerations
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High calcium
High potassium
Gluten free
Low calorie
Low carbohydrate
Low cholesterol
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
2
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Style/Theme
Vegetarian
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Publication
EatingWell Serves Two
March/April 2011
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