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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"There's no sauce in the world like hunger."
-
Miguel de Cervantes, Author

The refrigerator light goes on...

Pan roasting the zucchini before adding the cheese really brings out its flavor. The key is to spray the pan liberally with oil (the Nutrition Facts assumes you will spray about a teaspoon).

Parmigiano-Reggiano

Parmesan is most famous in the USA in the green shaker box. None of the recipes on this site use that type of cheese.

All of the recipes that use parmesan call for Parmigiano-Reggiano. This is a hard granular cheese that originates in Parma Italy. Those made in the area of Parma and Reggio Emilia are the real deal. Whenever possible I use the Italian cheese (Parmigiano-Reggiano) rather than domestic or imports from South America. This costs more but the flavor difference is worth it.

Parmesans have about 9 grams of fat per ounce.  This is moderate for cheese.  Good parmesans have such a fine flavor you don’t need much. 

1 ounce cheese = 141 calories, 9g fat, 6g sat fat, 0 mono fat, 11g protein, 0g carbohydrates, 198mg sodium, 28mg cholesterol 

Parmesan Zucchini

Servings = 2 | Serving size =1 1/2 small zucchini

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Leftovers are good cold in salads or sandwiches.

3 small	zucchini (about 4 ounces each)
	spray olive oil
	fresh ground black pepper (to taste)
1 ounce	Parmigiano-Reggiano (grated)

Place a large skillet in the oven and preheat the oven to 325°F.

Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise.

Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.

Turn the squash so that they are skin side down. Sprinkle with black pepper and then the grated parmesan cheese.

Cook for another 2 minutes and serve.