Zucchini Parmesan Recipe

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Zucchini Parmesan
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Ingredients:

Directions:

  1. Heat oil in a large skillet.
  2. Add the zucchini and seasonings and saute mixture over medium heat, stirring often, until the zucchini is almost as tender as you like it-still a bit crunchy, thoroughly cooked, whatever.
  3. Especially if you are using canned tomatoes, at this point you may want to drain off at least some of the water that has cooked out of the zucchini, so the finished dish isn't too gooshy.
  4. Stir in the tomatoes and continue to saute until the tomatoes are heated through. (I used the canned tomatoes, and since the fresh ones are peeled and then cooked, there might not be much difference in this case between canned and fresh.)
  5. Spoon into a serving dish and sprinkle with the Parmesan cheese.
  6. Serve hot.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 71.28 Kcal (298 kJ)
Calories from fat 55.44 Kcal
% Daily Value*
Total Fat 6.16g 9%
Cholesterol 4.21mg 1%
Sodium 294.28mg 12%
Potassium 70.17mg 1%
Total Carbs 1.61g 1%
Sugars 0.57g 2%
Dietary Fiber 0.37g 1%
Protein 2.64g 5%
Vitamin C 4.7mg 8%
Iron 0.2mg 1%
Calcium 80.1mg 8%
Amount Per 100 g
Calories 214.62 Kcal (899 kJ)
Calories from fat 166.93 Kcal
% Daily Value*
Total Fat 18.55g 9%
Cholesterol 12.69mg 1%
Sodium 886.12mg 12%
Potassium 211.28mg 1%
Total Carbs 4.84g 1%
Sugars 1.71g 2%
Dietary Fiber 1.11g 1%
Protein 7.94g 5%
Vitamin C 14.2mg 8%
Iron 0.6mg 1%
Calcium 241.3mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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