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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).


 

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.

Nutrition Facts

Serving size: 1 1/2 small zucchini

Servings: 2

Amount Per Serving

Calories 103 Calories from Fat 56
% Daily Value
Total Fat 6g 10%
    Saturated Fat 2g 11%
    Monounsaturated Fat 3g
    Trans Fat 0g
Cholesterol 10mg 3%
Sodium 244mg 10%
Total Carbohydrates 6g 2%
    Dietary Fiber 2g 6%
    Sugars 3g
Protein 7g
Vitamin A 7% Vitamin C 48%
Calcium 17% Iron 7%
Vitamin K 8 mcg Potassium 459 mg
Magnesium 35 mg