Skinnytaste · by Gina Homolka★ 5.0 (1)
Parmesan Zucchini
NUTRITION · PER SERVING10M COOK
CAL 6%·PRO 8%
CARBS 5G18% OF CAL
1G FIBER0G ADDED3G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 10G73% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender-crisp zucchini sautéed with garlic and topped with Parmesan cheese. A quick, simple summer side dish ready in under 10 minutes.
sideitalian🍳 skilletgluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoon extra virgin olive oil
- 3 garlic cloves (sliced very thin)
- 2 medium zucchini (14 oz total sliced in 1/4 inch thick half moons)
- ½ teaspoon kosher salt and black pepper (to taste)
- ⅓ cup grated Parmesan or Pecorino Romano cheese
At a glance
PER SERVING · TIME 10M
CAL 6%·PRO 8%
CARBS 5G18% OF CAL
1G FIBER0G ADDED3G INTRINSIC2G OTHER3G TOTAL SUGAR
FAT 10G73% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 418mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 253mg
- Calcium
- 115mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 418MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.