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I have always loved the zucchini Parm that I grew up with, but now that I am a parent I wanted something quicker, easier, and healthier. This is what I came up with. Enjoy! Serve as a side dish with your favorite tomato sauce and pasta.
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, grated
- 2 zucchini, grated
- 1 teaspoon dried oregano
- salt and ground black pepper to taste
- 2 tablespoons grated Parmesan cheese
- ½ cup shredded Mexican cheese blend (such as Great Value Fiesta Blend®), or more to taste
Directions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
Step 2
Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
Step 3
Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
Step 4
Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.
Cook’s Notes:
Please play with the measurements! I don't usually measure when I cook and do a lot of "sprinkling," "covering," and "to taste". So measurements for this recipe have been eyeballed from experience.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 117 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat5g | 24% |
| Cholesterol18mg | 6% |
| Sodium212mg | 9% |
| Total Carbohydrate3g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars1g | |
| Protein6g | |
| Vitamin C11mg | 53% |
| Calcium152mg | 12% |
| Iron0mg | 2% |
| Potassium181mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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