Summer Parmesan Zucchini

Added: April 27, 2008

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Very easy and and satisfying for lunch or as a side dish for a delicious summer dinner! What is great about this recipe is, it can be enjoyed hot or cold! I would consider this a versatile main dish and an attractive combination of protein and vegetable. This is an old recipe handed down for generations in my family!

Shared by jtownshirl,
Johnstown, PA

Ingredients

  • 1 Tbs. olive oil
  • 4 med. zucchini squash
  • 3 eggs, well beaten
  • 1/2 C. grated Parmesan cheese
  • 1/2 tsp. salt

Directions

Clean zucchini with a vegetable brush making sure to scrub off sand deposits from under the skin. Cut off ends and any bruises on the skin. Dry zucchini on paper towel. Slice in 1/4-inch rounds. Heat olive oil in large non stick skillet, add zucchini slices when olive oil starts to sizzle, cover and simmer on low/medium heat until zucchini is tender. Uncover, turn up heat to high and brown until olive oil is absorbed. Lower heat to medium. Add beaten eggs, stirring until eggs are cooked, turn off heat, cool slightly. Add grated Parmesan. Add more cheese according to your taste. 

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