Print
Email
Add a photoThis is how our Test Kitchen Manager's mom prepares her just-picked zucchini. Simple and delicious, the almost caramelized zucchini are topped with a Parmesan crust. Serve Mary's zucchini like a wedge of pizza, straight from the pan, with the cheese-side up.
Ingredients
- 2 teaspoons extra-virgin olive oil
- 2 pounds zucchini, (about 4 medium), sliced 1/4 inch thick
- 1/8 teaspoon salt
- Freshly ground pepper, to taste
- 1/2 cup finely shredded Parmesan cheese, (1 ounce)
Directions
- Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every 2 to 3 minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until the cheese is melted, 1 to 2 minutes more. Serve warm.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 96 | |
| Calories from Fat 47 | 49% |
| Total Fat 5.37g | 7% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 264mg | 11% |
| Potassium 574mg | 16% |
| Total Carbs 7.56g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 3.73g | 2% |
| Protein 6.39g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
