National Zucchini Day Recipe: Zucchini Parmesan

August 8, 2013 at 2:13 pm Leave a comment

Zucchini Parmesan


  • 4 medium zucchini, cut into 1/4-inch slices
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 14-1/2 ounce can Italian diced tomatoes, undrained
  • 1 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese


  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, for 9-10 minutes or until liquid is evaporated. Sprinkle with Parmesan cheese. Serve with a slotted spoon.
  3. Makes 6, 1/2 cup servings.

Nutritional Facts:

  • 81 calories
  • 3 g total fat
  • 3 mg cholesterol
  • 581 mg sodium
  • 10 g carbohydrate
  • 2 g fiber
  • 3 g protein

*Recipe from Taste of Home:*



Entry filed under: Calories, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , .

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