TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings


  • 3 small zucchini (1 pound)
  • 1 teaspoon olive oil
  • 1/2 teaspoon grated lemon peel
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon grated Parmesan cheese

Nutritional Facts

1 cup: 64 calories, 3g fat (1g saturated fat), 2mg cholesterol, 201mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.


  1. Cut zucchini lengthwise into quarters, then cut in half widthwise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon peel, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately. Yield: 2 servings.
Originally published as Parmesan Zucchini Spears in Light & Tasty June/July 2005, p45

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Sprowl User ID: 29186 57155
Reviewed Jul. 9, 2012

"This was very good as is, but if I am using the grill, I brush them with olive oil and sprinkle them with lemon pepper seasoning.

They grill up fast and taste wonderful even without the parmesan cheese!"

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