Rating: 5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 10

For more tender zucchini, leave slices in the pan an extra 1 minute on each side. When the flesh starts to look translucent, the zucchini is done.

Ivy Manning
Recipe by Cooking Light September 2011

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4 (serving size: about 4 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill pan over medium-high heat. Combine all ingredients in a bowl; toss well to coat. Arrange zucchini in a single layer in pan; grill 4 minutes, turning after 2 minutes.

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  • PARMIGIANO-CRUMBED: Prepare base recipe. Chop 1 1/2 ounces ciabatta bread. Place bread and 1/2 teaspoon thyme in a food processor; pulse 10 times. Heat a skillet over medium-high heat. Add 2 teaspoons olive oil. Add bread mixture; cook 5 minutes, stirring frequently. Combine zucchini, bread mixture, and 2 tablespoons grated fresh Parmigiano-Reggiano. Serves 4 CALORIES 94; FAT 9g (sat 2g); SODIUM 241mg

  • CAPRESE "SALSA": Prepare base recipe. Combine 1/3 cup diced tomato, 2 ounces sliced fresh mozzarella cheese, 3 tablespoons chopped fresh basil, and 1 minced garlic clove in a bowl. Add 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar to tomato mixture; stir gently. Divide zucchini evenly among 4 plates. Top zucchini evenly with tomato mixture. Serves 4 CALORIES 106; FAT 1g (sat 3g); SODIUM 246mg

  • MINT GREMOLATA: Prepare base recipe. Combine 1/4 cup finely chopped fresh flat-leaf parsley, 1/4 cup finely chopped fresh mint, 1 1/2 tablespoons grated lemon rind, 1 tablespoon olive oil, and 2 minced garlic cloves. Divide zucchini evenly among 4 plates; top evenly with gremolata. Serves 4 CALORIES 72; FAT 9g (sat 8g); SODIUM 133mg

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

36 calories; fat 2.4g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 1.2g; carbohydrates 3.4g; fiber 1.1g; cholesterol 0mg; iron 0.4mg; sodium 130mg; calcium 15mg.
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