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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (108g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon seasoning salt |
||
| Calories 71 | ||
| Calories from Fat 43 | (60%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.8g | 7% | |
| Saturated Fat 1.8g | 8% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 137mg | 5% | |
| Potassium 267mg | 7% | |
| Total Carbohydrate 3.6g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.8g | ||
| Protein 4.4g | 8% | |
Easy Dinner Parmesan Zucchini
By: Julesong
Oct 29, 2002
My husband dislikes zucchini, but even he gladly eats his servings of this at dinner!
SERVES 4
Ingredients
- 2 medium zucchini
- 2 teaspoons olive oil
- 1/2 teaspoon seasoning salt, to taste (Lawry's or Johnny's)
- 1/3-1/2 cup grated parmesan cheese, to taste (and size of zucchini)
Directions
1
Preheat the oven to 350 degrees F.2
Clean the medium (or large-ish, if you like your squash as I do!) zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.3
Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.4
Sprinkle with the seasoning salt (I sometimes lightly spray the zucchini with pan spray before sprinkling on the seasoning salt), then with the Parmesan cheese.5
Place uncovered in the oven and bake for 20 minutes on 350 degrees F.6
Serve two pieces to each person as a side dish, and enjoy!
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Summer
- Occasion > Seasonal > Winter
- Occasion > Taste/Mood > Comfort Food
- Dietary > Diabetic
- Dietary > Kid Pleaser
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Chef #673444
On Aug 13, 2008
I used yellow squash instead of green zucchini and it turned out well. I baked them in my oven for about 15 minutes at 350, then broiled them until the tops were nice and golden brown. I will probably make these again. Thanks.
From: Chef #674484
On Aug 11, 2008
I made this dish in an aluminum foil pouch on top of the grill while I was making Lisa's Grilled Steak Marsala. I sprayed with PAM before laying thick slices of zucchini down. I also sliced a med. onion and added it to the zucchini mix. It was a great addition to our wonderful steak dinner! I really loved the addition of the cheese. My company thought it was great too! Thanks for sharing with us.
From: Graybert
On Aug 8, 2003
This is delicious! I sprayed the pan with some PAM and then drizzled the olive oil over the zucchini. It is so very good! It doesn't even taste like zucchini! I am so glad that I tried this as I have many zucchini in my garden to use up. This is easy and ver, very good! Thank-you for sharing!
From: Miss Annie
On Aug 22, 2003
This is a very good recipe. I made it using seasoning salt with a pinch of cayenne. I only had shredded parmesan, but that worked out well also. It was easy to make, and the taste was wonderful, another plus being it looked so pretty. Thanks for shariing this recicpe.
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