Zucchini Parmesan

By srumbel

You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. —Sandi Guettler, Bay City, Michigan
from tasteofhome.com

Ingredients

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

Details

Cooking time 25mins

Preparation

Step 1

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. Yield: 6 servings.

Nutritional Facts

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. Diabetic Exchanges: 2 vegetable, 1/2 fat.