Parmesan Zucchini Spears

A Messy Cook's Note:

Delicious side dish, perfect for summer when the zukes are coming in! Recipe is from Light and Tasty’s June/July 2005 issue.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

• 3 small zucchini (1 lb.)
• 1 teaspoon olive oil
• ½ teaspoon lemon zest
• 1⁄8; teaspoon salt
• 1⁄8; teaspoon pepper
• 1 tablespoon parmesan cheese

Directions:

1. Cut zucchini into quarters lengthwise, then cut in half crosswise.
2. In large nonstick skillet, saute zucchini in olive oil over medium heat for 4 minutes.
3. Sprinkle with lemon zest, salt, and pepper; saute 4-5 minutes longer or until zucchini is crisp-tender.
4. Remove from heat, sprinkle with cheese, and serve immediately.

Reviews

[mama smurf]

Yunmmy!!!! Made this to go along with Mama's Beef-A-Roni#70781 and what an easy and tasty dish. I did saute some garlic in the oil before addeing the zucchini but otherwise I followed the instructions. Definately a keeper and another tasty way to fix zucchini. Made for Zaar Chef Alphabet Soup tag game.

[*Kathy*]

Excellent! I didn't have a lemon, so I used fresh orange zest. That worked out fine, but I think lemon zest would be better. This was a quick, easy recipe to make for one person or a crowd.

[nocheeseplease]

DEEEELISH! I made it with soy parmesan (tastes like the real thing!) and it was sooo yummy. I really had to made a conscious effort not to eat it all up! But at only 39 cal/serving, I wouldn't even feel that guilty if I'd given into temptation.