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Wednesday, June 17, 2009

Zucchini with Parmesan

This recipe came from my back-door neighbor, Kari. She loves zucchini more than anyone I know, and knows dozens of delicious ways to cook it. This recipe is simple and relatively healthy as well.

Zucchini with Parmesan
(Makes four servings, so yes, I double this one, too)

2 teaspoons extra-virgin olive oil
2 pounds zucchini
1/8 teaspoon salt
Freshly ground pepper to taste
1/2 cup finely shredded parmesan cheese

Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every two to three minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until the cheese is melted, one to two minutes more. Serve warm.

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