My family doesn’t know that this recipe is good for you. I never told them that it’s high in nutrients but low in calories. Please don’t tell anyone. This is their favorite thing that I make, and they always act like it’s so decadent.
This “side dish” gets treated like an entree’ at my house sometimes. It really doesn’t necessarily need another protein or a meat dish with it to make a great meal. A crust of toasted French bread on the side of the plate can trick my crew into happily gobbling this up for dinner.
NOTE: I think I’ll make this tonight, so more pics will be added.
- 8-10 Medium Whole Zucchinis
- 2 Cups Fresh Parmesan Cheese, Grated or Sliced Very Thin (do not use the canned powder cheese)
- 1-2 Cans Stewed Tomatoes (see instructions)
- 1 Clove Chopped Garlic
- 1 Tablespoon Fresh Chopped Parsley
- 1 Teaspoon Fresh Chopped Oregano
- 1 Tablespoon Fresh Chiffonade of Basil
- Sea Salt (to taste)
- Crushed Black Pepper (to taste)
- 2 Tablespoons Olive Oil
- Wash and slice zucchini.
- Toss zucchini in a large bowl with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.
- Heat one tablespoon of olive oil on low in a large skillet, and add zucchini and chopped garlic turning the heat up, slightly, to medium/low. Gently stir zucchini as it heats for about 3-5 minutes, just until you can start to smell the garlic and the zucchini. You want the zucchini warm, but firm.
- Stir in can of stewed tomatoes and the parmesan and oregano, and turn heat to medium (Add 1/2 – 1 more can of tomatoes if too dry to simmer for 3 minutes).
- Remove from heat, sprinkle with fresh parmesan, and serve with basil chiffonade on top.