Recipe by MW09
"This is my favorite side dish that goes great with chicken or fish or served over rice or pasta."
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zucchini - peeled, sliced lengthwise, and sliced
1 1/2 cups
Curious and interesting. First off, I didn't quite understand how the zucchine were supposed to be cut as it is written "sliced lengthwise and sliced". hmmm?? Nor could I understand why they needed to be peeled, so I didn't peel them. I made one half as written and the other half with some garlic added when sautéing the zucchine. I like that there is no salt, parmesan has it already as does the tomato sauce. The original version is a nice idea. The garlic in my second attempt added some extra flavour and I preferred it so will continue to do it this way in the future. Thanks for sharing.
It was a great summer dish. I supplemented with Vodka sauce from the jar. I used 2 yellow summer squash and 2 zucchini unpeeled. I sliced it lengthwise into 1/4" thick slabs. Next I cut strips 1/4" thick from the slabs and tossed out the seed section. Salt the strips for about half hour in a colander then rinse and dry. Fry up 4 cloves garlic and 2 shallots for 2 minutes in the oil and add squash. Sprinkle on your Italian seasoning and cook for 6-8 minutes tossing occasionally. Stir in a couple cups of your favorite sauce for 2 minutes, turn off heat and cover in cheese...enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Parmesan with Tomato Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
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