Zucchini Parmesan Recipe | Taste of Home
by Anonymous
Why some badges are missing
- Not vegan: grated Parmesan cheese (usually made with animal rennet) → try vegan parmesan-style cheese (or nutritional yeast)
- Not vegetarian: grated Parmesan cheese (usually made with animal rennet) → try vegetarian hard cheese (Italian-style, made without animal rennet)
- Not dairy-free: grated Parmesan cheese → try vegan parmesan-style cheese (or nutritional yeast)
- Not low-FODMAP: to 1 teaspoon minced garlic → try garlic-infused oil
- Not low-histamine: an (14-1/2 ounces) Italian diced tomatoes → try roasted red pepper purée
- Not kidney-friendly: an (14-1/2 ounces) Italian diced tomatoes → try roasted red pepper purée
Based on listed ingredients — always check labels for allergies.
About this recipe
A simple Italian-inspired side dish of sautéed courgettes in garlicky tomato sauce, finished with Parmesan. The courgettes stay tender-crisp, making this a light accompaniment to grilled meats or pasta for everyday meals.
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Ingredients
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Instructions
Step by step
- 1
In a large skillet, saute zucchini in oil until crisp-tender. Add
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garlic; cook longer.
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Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered,
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for 9- or until liquid is evaporated. Sprinkle with
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Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings.
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Nutritional Facts:
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1/2 cup equals 81 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 581 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.
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Diabetic Exchanges:
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2 vegetable, 1/2 fat.
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© Taste of Home 2014
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Audio reminiscence
A short voice memory — Mum reading the recipe out, a grandparent sharing the story behind it, a tip whispered while cooking. Up to ~60 seconds.
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