Try this Bariatric Skillet Zucchini Parmesan recipe, or contribute your own.
Suggest a better descriptionMeasure 1 Tablespoon EVOO in a 10-inch skillet.
Break onion slices into rings and add to skillet along with chopped garlic. Saute on medium-high for 2-3 minutes or until onion just begins to soften.
Add sliced zucchini (green & yellow) and Kosher salt. Stir well to combine ingredients.
Cover skillet and continue to cook, stirring occasionally for 10-15 minutes or until zucchini is hot all the way through but still crispy. Do not overcook. Wilted zucchini is not good in this dish.
Replace lid of skillet and sprinkle Parmesan cheese on top.
Replace lid and lower heat to medium.
Cook 5 minutes more or until cheese just begins to melt.
Makes 8 half-cup servings.
Calories: 48.5
Fat: 2.9g
Cholestrol: 2.8mg
Sodium: 308.7mg
Carbs: 4.1g
Dietary Fiber: 1.3g
Protein: 2.3g
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (63g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 33 | ||
Calories from Fat: 14 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.1mg | 1 % | |
Sodium 204.6mg | 7 % | |
Potassium 143.5mg | 4 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.4g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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