Bariatric Zucchini Parmesan Skillet Dish

Bariatric Zucchini Parmesan Skillet Dish
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 48.5
  • Total Fat: 2.9 g
  • Cholesterol: 2.8 mg
  • Sodium: 308.7 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 2.3 g

View full nutritional breakdown of Bariatric Zucchini Parmesan Skillet Dish calories by ingredient
Report Inappropriate Recipe

Submitted by: HEALTHYLIVN4ME


Makes 8 half-cup servings. Makes 8 half-cup servings.
Number of Servings: 8


    1 Tablespoon Extra Virgin Olive Oil
    1 garlic clove, chopped
    1 medium onion, peeled and thinly sliced
    2 small baby zucchini squaxh, leave skin on and slice 1/4 inch thick
    1 small baby yellow zucchini (summer squash), leave skin on and slice 1/4 inch thick
    1 ounce Parmesan cheese, grated or shredded
    1 Teaspoon coarse Kosher salt


1) Measure 1 Tablespoon EVOO in a 10-inch skillet.
2) Break onion slices into rings and add to skillet along with chopped garlic. Saute on medium-high for 2-3 minutes or until onion just begins to soften.
3) Add sliced zucchini (green & yellow) and Kosher salt. Stir well to combine ingredients.
4) Cover skillet and continue to cook, stirring occasionally for 10-15 minutes or until zucchini is hot all the way through but still crispy. Do not overcook. Wilted zucchini is not good in this dish.
5) Replace lid of skillet and sprinkle Parmesan cheese on top.
6. Replace lid and lower heat to medium.
7. Cook 5 minutes more or until cheese just begins to melt.
Makes 8 half-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user LAPBAND2008.

TAGS:  Side Items |

Rate This Recipe