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Zucchini Parmesan Recipe
Zucchini Parmesan Recipe photo by Taste of Home

Zucchini Parmesan Recipe

Read Reviews (59)
4.77 59
Publisher Photo
You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 4 medium zucchini, cut into 1/4-inch slices
  • 1 tablespoon olive oil
  • 1/2 to 1 teaspoon minced garlic
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1/2 cup equals 81 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 581 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Directions

  1. In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer.
  2. Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings.
Originally published as Zucchini Parmesan in Simple & Delicious September/October 2008, p18

Nutritional Facts

1/2 cup equals 81 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 581 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Reviews for Zucchini Parmesan(59)

AVERAGE RATING
   (56)
RATING DISTRIBUTION
5 Star
 (48)
4 Star
 (6)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Jul. 12, 2014

Very yummy

MY REVIEW
Reviewed Jul. 11, 2014

Both my husband and I liked it.

MY REVIEW
Reviewed May. 13, 2014

This was amazing! Will def be making again!

MY REVIEW
Reviewed Apr. 8, 2014

Very good, will definitely be making this again.

MY REVIEW
Reviewed Sep. 9, 2013

I love this recipe, simple and great taste. Thank you

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