Zucchini Parmesan

Total Time Prep/Total Time: 25 min.
Yield 6 servings
Test Kitchen Approved
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

  • 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

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, 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.

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
Recipe Creator

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