Thursday, July 17, 2008


In preparation for all the zucchini I am most likely going to have!


Serving Size : 4

1 T olive oil
2 T chopped garlic
1 pound zucchini - cut in half length-wise and then in half-inch thick half moons
2 tablespoons fresh basil, chopped
salt to taste
2 T freshly grated Parmesan
4 T grated mozzarella

In a large skillet with a cover, heat the oil til shimmery.

Add the garlic and stir to coat with oil, then cook for a minute or two, just until garlic begins to turn golden in color.

Add zucchini, stir several times to coat with oil and garlic. Cover and cook for four minutes, stirring once or twice.

Uncover and let continue to cook til done or slightly crisp. Stir in salt and parsley. TURN OFF THE HEAT.

Sprinkle cheese over top, cover and let rest for 1 - 2 minutes til cheese is slightly melted. Serve immediately.

86 Calories; 4 g Protein; 6 g; 6 g Carb; 2 g Fiber; NetCarb 4; 2 g Sugar; 95 mg Calcium; 1 mg Iron; 86 mg Sodium; 7 mg Cholesterol.

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