Zucchini Parmesan

From: DaddyO'

On Sep 27, 2009

My wife and I really don't like zucchini, but she was craving zucchini so I thought we 'd try this... and it rocks! We loved this dish and have now put it down as one of our favorites. I did use some garlic salt in place of the garlic and it worked well. Next time I'm going to try something lower fat than the butter for frying to see if we can't make them a little healthier.

From: BraceFace

On Jul 8, 2009

These were great! I loved the texture. I used red pepper flakes instead of lemon pepper, also. Quick to prepare and yummy--perfect side dish!

From: VickiC

On Jul 14, 2008

This was kind of like eggplant parmesan without the spagetti sauce. Very good. I used a 6 pepper blend instead of lemon pepper (my husband hates lemon except in desserts and drinks), powdered garlic and reduced fat grated parmesan cheese. I had a hugh zucchini (4" x 14") that I sliced 1/4 inch thick, put the seasonings on it, sprayed it with olive oil pam and then put the seasoning side down in the non-stick pan also sprayed with pam. While that side cooked I put the seasonings on the other side, then flipped it. I also covered it the last minute or two on the second side to soften it up a little (since my zucchini was so big). Very good!

From: Chef #184530

On Jan 4, 2006

5 out of 5 for taste, but boy does my technique need help! I found putting the garlic on the zucchini while it was in the pan to be very fiddly, and on my first attempt most of the parmesan stuck to the bottom of the pan. I figured I must have had the heat up too high, so made another batch in a non-stick pan which worked out slightly better. I used one to two tablespoons of butter per zucchini, and probably way too much parmesan. Will cut these back next time as the dish was a little oily. Great flavour, though!