This 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.
- 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 (1 ounce) finely shredded Parmesan cheese
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
82 calories; 5g total fat; 1g total saturated fat; 5mg cholesterol; 204mg sodium; 8g carbohydrates; 3g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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