Mary’s Zucchini with Parmesan

Simple and delicious, in this recipe the almost caramelized zucchini are topped with a Parmesan crust. Serve the zucchini like a wedge of pizza, straight from the pan, with the cheese-side up. We named this recipe Mary’s Zucchini after the mom of one of our former Test Kitchen managers. It’s perfect for just-picked zucchini. Source: EatingWell Magazine, August/September 2005

Ingredients

2 teaspoons extra-virgin olive oil
2 pounds zucchini, (about 4 medium), sliced 1/4 inch thick
⅛ teaspoon salt
Freshly ground pepper, to taste
1/2 cup finely shredded Parmesan cheese, (1 ounce)

Directions

Step 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 Facts

Serving Size: 3/4 cup

Per Serving:

85 calories; total fat 4.8g 7% DV; saturated fat 1.5g; cholesterol 5mg 2% DV; sodium 200mg 8% DV; potassium 593mg 17% DV; carbohydrates 7.3g 2% DV; fiber 2.2g 9% DV; sugar 5g; protein 5g 10% DV; exchange other carbs 1; vitamin a iu 505IU; vitamin c 41mg; folate 54mcg; calcium 113mg; iron 1mg; magnesium 41mg; thiaminmg.

Exchanges:

1 1/2 vegetable, 1 fat

TLVA

Mary’s Zucchini with Parmesan

Ingredients

Directions

Nutrition Facts

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