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Leslie Kvidal writes from Pascagoula, Mississippi, "The only way my daughter would eat zucchini was in a cake, until I came up with this Italian-style recipe one day. She had to have seconds!"
This recipe is:
Nutritional Facts 2/3 cup equals 91 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 163 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Parmesan Zucchini in
Cooking for 2
Summer 2007, p27
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