Monday, February 6, 2012

Parmesan Zucchini & Summer Squash

So in my endeavors to eat healthy I came across something that I must share.

As a preface, I love zucchini.  As a kid I remember my mom always having a garden full of fresh veggies.  During the summer she would always make the most delicious breaded zucchini chips.   Take something relatively healthy, coat them in egg and flour and then fry in butter.  Mmm, mmm, mmm!

Now a days I definitely try to steer clear of foods fried in butter or oil so I have altered the usual fried zucchini my mom would make and came up with my own version of deliciousness!

Parmesan Crusted Zucchini and Summer Squash

Here's what you need:

2 Medium Sized Zucchini
2 Medium Sized Summer Squash
1/4 cup Parmesan Cheese
3 tbsp. Extra Virgin Olive Oil
Salt (garlic salt can be used in place of regular salt) and Pepper to taste

Slice the zucchini and squash into thin slices.  I use my mandolin slicer.  Quick and easy, just watch your fingers!

Place the zucchini and squash into a bowl.  Add the olive oil and salt and pepper.  I often like to use a little bit of garlic salt for added flavor.  Mix the zucchini and squash with the oil and seasoning to ensure each piece is coated well.

Arrange the zucchini and squash on a cookie sheet in a thin layer.  Sprinkle Parmesan cheese over the top.  Bake in a preheated 350 degree oven for 10 minutes.  Turn to broil and place cookie sheet on top rack to crisp cheese.  Remove from oven after cheese has browned (typically no more than 5 minutes).

Serve immediately!  Enjoy!

Recipe above serves 4 a generous amount (I could eat the whole pan though).

Nutrition Information:

Calories - 163
Calories from fat - 117
Total fat - 13.7g
Saturated fat - 3.4g
Polyunsaturated fat - 0.1g
Monounsaturated fat - 0.8g
Cholesterol - 8g
Sodium - 190mg
Carbohydrates - 7g
Dietary fiber - 2.2g
Sugars - 3.4g
Protein - 6.2g

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