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Zucchini Parmesan


8 servings
Zucchini Parmesan


  • 1-1/2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1-1/2 tablespoons Italian seasoning
  • 7 tomatoes, wedged
  • 4 cups zucchini, sliced
  • 3 cups non/lowfat mozzarella cheese, shredded
  • 3 tablespoons non/lowfat Parmesan cheese, grated


  • Heat oil in a nonstick skillet over medium heat.
  • Add garlic and herbs and sauté for 1 minute.
  • Add tomatoes and sauté an additional 4 minutes.
  • Add zucchini and simmer 3 minutes.
  • Drain excess liquid from skillet.
  • Stir in half the mozzarella and half the Parmesan.
  • Place mixture in a baking dish coated with nonstick cooking spray (nonfat) and top with remaining cheese.
  • Bake at 400 degrees F for 10-15 minutes.

Nutritional Information:

  • Serving size: 1 cup
  • Calories: 245
  • Fat: 4.5 g
  • Cholesterol: 2 mg
  • Protein: 25 g
  • Carbohydrates: 30 g
  • Fiber: 9 g
  • Sodium: 645 mg
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