Parmigiano-Crumbed Zucchini with Sea Salt
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.
Recipe by Cooking Light September 2011
Credit: John Autry; Styling: Cindy Barr
Recipe Summary test
94 calories; fat 5.9g; saturated fat 1.2g; sodium 241mg.