Zucchini and Mushroom Parmesan
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium summer squash1 medium zucchini8 oz sliced mushrooms (fresh)10 cherry tomatos2 Tbsp canola or olive oil1 tsp crushed garlic2 tsp Italian seasoning6 oz parmesan, grated (Reggiano if you can get it)
Halve the summer squash and zucchini lengthwise, then slice into slices about 1/8" thick. Chop the sliced mushrooms up a bit into smaller slices. Quarter the cherry tomatoes.
Heat the oil in a large skillet. Add the garlic and stir and fry for 30 seconds, then add the mushrooms. Continue to cook and stir until the mushrooms begin to give off their liquid (a couple minutes), then add the zucchini and summer squash. Cook, stirring occasionally for 8-10 minutes. Add the Italian seasoning and tomatoes and cook for 3-5 minutes more.
Remove the squash and mushroom mixture to a bowl. Add the parmesan, a bit at a time and toss thoroughly until the cheese is melting and mixed in well.
Serving Size: makes 4 side dish servings, or 2 main dish servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRENO2.
Heat the oil in a large skillet. Add the garlic and stir and fry for 30 seconds, then add the mushrooms. Continue to cook and stir until the mushrooms begin to give off their liquid (a couple minutes), then add the zucchini and summer squash. Cook, stirring occasionally for 8-10 minutes. Add the Italian seasoning and tomatoes and cook for 3-5 minutes more.
Remove the squash and mushroom mixture to a bowl. Add the parmesan, a bit at a time and toss thoroughly until the cheese is melting and mixed in well.
Serving Size: makes 4 side dish servings, or 2 main dish servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRENO2.
Nutritional Info Amount Per Serving
- Calories: 274.1
- Total Fat: 18.4 g
- Cholesterol: 28.9 mg
- Sodium: 688.6 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 3.3 g
- Protein: 19.0 g
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