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Zucchini Parmesan Recipe
Zucchini Parmesan Recipe photo by Taste of Home

Zucchini Parmesan Recipe

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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

AVERAGE RATING
   (65)
RATING DISTRIBUTION
5 Star
 (56)
4 Star
 (7)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Nov. 9, 2014

"Great recipe!!! Very simple my daughter helped with it she loved it and is a very picky vegetarian.

I had no fresh garlic used garlic salt I layered this dish kinda like a lasagna."

MY REVIEW
Reviewed Oct. 28, 2014

"Yep, REALLY is THAT good! (And I'm an Italian-American with super high standards who usually cooks sauce by hand!)"

MY REVIEW
Reviewed Oct. 23, 2014

"This was really easy and good. Definitely a keeper."

MY REVIEW
Reviewed Sep. 9, 2014

"Very tasty, used up some ripe tomatoes from our garden instead of canned tomatoes for extra freshness."

MY REVIEW
Reviewed Aug. 25, 2014

"Okay. So I was very skeptical of this, but thought I'd give it a try because it's very low in calories. Wow, it was delicious! Another great way to use garden fresh zucchini!"

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