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!"
- 2 small zucchini, thinly sliced
- 1 small onion, chopped
- 3/4 teaspoon salt-free Italian herb seasoning
- Dash salt and pepper
- 2 teaspoons olive oil
- 2 tablespoons shredded Parmesan cheese
- In a small skillet, saute the zucchini, onion and seasonings in oil for 4-6 minutes or until crisp-tender. Reduce heat to medium. Stir in Parmesan cheese; cook for 1-2 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Parmesan Zucchini in Cooking for 2 Summer 2007, p27
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