Today’s recipe for Parmesan Zucchini  is delicious and so easy.  I eat this about 3 times a week and usually take leftovers to work for lunch.  It pairs perfectly with my Bacon, Onion & Swiss Pork Chops from last week.  As I mentioned last week, Don and I have turned over a new leaf and are trying to stay away from processed foods.  Parmesan Zucchini is a quick side dish that you can throw together in minutes and serve with practically anything.  Enjoy!

Parmesan Zucchini and Onions via Mini Van Dreams #recipes #easyrecipes #healthy

Parmesan Zucchini
Nutrition Information
  • Serves: 4
  • Serving size: ¾ cup
  • Calories: 59.1
  • Fat: 2.4
  • Saturated fat: .3
  • Carbohydrates: 9.3
  • Sugar: 2.3
  • Sodium: 5.6
  • Fiber: 2.6
  • Protein: 1.4
  • Cholesterol: 0.0
A quick and delicious side dish (or meal) that can be whipped up in no time. It goes great with practically anything.
  • 2-3 medium sized zucchini, washed and sliced into ¼" slices
  • 1 medium onion, sliced and rings separated
  • 2-3 Tablespoons minced garlic
  • 2 Tablespoons olive oil
  • ½ cup fresh, shredded Parmesan cheese
  • 2 teaspoons garlic powder
  • salt and pepper, to taste
  1. Heat olive oil in medium skillet, over medium heat.
  2. Add zucchini and onions, stirring occasionally
  3. After cooking zucchini and onions approximately 5 minutes, add minced garlic and stir.
  4. Continue to cook for approximately 5 minutes, or until onions and zucchini are to the desired crispness.
  5. Remove from heat, season with salt, pepper, and garlic powder. Stir.
  6. Sprinkle with Parmesan cheese prior to serving.
Nutrition calculated as a guidance only. Please calculate your meal with the specific ingredients you use.


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