Parmesan Zucchini Recipe

4.5 1 5
Parmesan Zucchini Recipe
Parmesan Zucchini Recipe photo by Taste of Home
Publisher Photo

Parmesan Zucchini Recipe

Read Reviews
4.5 1 5
Publisher Photo
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!"
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

2/3 cup: 91 calories, 6g fat (2g saturated fat), 4mg cholesterol, 163mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

  • 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
  1. 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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abashu User ID: 6784654 218036
Reviewed Jan. 17, 2015

"A tasty way to eat your vegetables."

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