Zucchini Parmesan
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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
Ingredients
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4 medium zucchini, cut into 1/4-inch slices
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1 tablespoon olive oil
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1/2 to 1 teaspoon minced garlic
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1 can (14-1/2 ounces) Italian diced tomatoes, undrained
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1 teaspoon seasoned salt
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1/4 teaspoon pepper
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1/4 cup grated Parmesan cheese
Directions
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1.
In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer.
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2.
Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.
Nutrition Facts
1/2 cup: 81 calories, 3g fat (1g saturated fat), 3mg cholesterol, 581mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.
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