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Mary's heart-healthy zucchini with parmesan

Posted on February 05 2013

Editor's note: This week's recipe comes from 2012's "Heart Month: Heart-healthy meals," but I just love it so much (I made it on Saturday, again), I think it's worth another mention. This easy-to-make side (or quick and tasty snack) is a great accompaniment for any meal, especially when you're being heart-healthy during Heart Month! An alternative to cheese-laden au gratin potatoes, this side dish is low in cholesterol, fat, calories and even gives you a little bit of protein and fiber. Make sure you don’t eat them right out of the pan, and save enough for the rest of your family! You can even change up the type of cheese if you’re feeling adventurous. There’s also an option to serve two instead of four. Our editor, who cannot eat milk products, recommends sprinkling Daiya mozzarella style shreds (dairy-, gluten-, soy-, tree nut-, egg- and peanut-free) or the brand's pepperjack option instead of parmesan cheese when preparing this dish. Marys zuccini with parmesan

Mary's zucchini with parmesan Ingredients: 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 finely shredded Parmesan cheese, (1 ounce) Directions:

  1. Heat oil in a large nonstick skillet over medium heat.
  2. Add zucchini and cook, stirring every 2 to 3 minutes, until tender and most of the slices are golden brown, about 25 minutes.
  3. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine.
  4. Sprinkle with cheese, cover and cook until the cheese is melted, 1 to 2 minutes more. Serve warm.
Photo credit: Marquee image by Flickr user WordRidden. Used with permission through Creative Commons.

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