Parmesan-Herb Zucchini

Parmesan cheese and fresh basil make these zucchini rounds a perfect match for Italian-inspired recipes like Roasted Italian Pork Tenderloin.

Yield: 2 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 70
  • Fat: 4.0g
  • Saturated fat: 1.2g
  • Protein: 4.2g
  • Carbohydrate: 6.2g
  • Cholesterol: 4mg
  • Iron: 1.0mg
  • Sodium: 384mg
  • Calories from fat: 46%
  • Fiber: 2.4g
  • Calcium: 100mg

Ingredients

  • 1 teaspoon olive oil
  • 2 medium zucchini, sliced into 1/4-inch rounds
  • 1 garlic clove, chopped
  • 1 teaspoon lemon juice
  • 1/4 cup chopped fresh basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons shredded Parmesan cheese

Preparation

  1. Heat oil in a nonstick skillet over medium- high heat. Add zucchini and garlic; cook 4 minutes or until lightly browned. Remove from heat; stir in lemon juice and next 3 ingredients. Sprinkle with cheese. Serve immediately.
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