Zucchini Parmesan


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.

Zucchini Parmesan


  • 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


  1. Wash and slice zucchini.
  2. Toss zucchini in a large bowl with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper.
  3. 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.
  4. 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).
  5. Remove from heat, sprinkle with fresh parmesan, and serve with basil chiffonade on top.

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food geek, nerd, mom, cancer survivor, weight loser, spaz, musician, writer, silly head, Jesus freak

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