Thursday on Top: Zucchini Parmesan

If you have a garden, or know someone that does, you’re sure to find plenty of zucchini!  Try this delicious Top 10 side dish!


6 ServingsPrep/Total Time: 25 min.


  • 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


  • In a large skillet, saute zucchini in oil until crisp-tender. Add
  • garlic; cook 1 minute longer.
  • 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.

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