By Avera

  • 2 pounds zucchini, sliced in 1/4-inch thick rounds, about 4 medium

  • Salt and pepper

  • 1/2 cup freshly grated parmesan cheese, 2 ounces

  • 2 tablespoons butter, melted

  1. Butter a 10-inch pie plate or quiche pan. Put the sliced zucchini in a medium pot and cover with water. Bring to a boil and cook for 2 minutes; drain and rinse with cold water to stop the cooking. Arrange the zucchini in the pie plate in an overlapping circular pattern. Season with salt and pepper between the layers. Top with the parmesan cheese and drizzle with the melted butter. Bake at 400º for 30 minutes, then bake at 475º for another 10 minutes until golden brown.

Nutritional Facts

Per Serving
73 Calories
5g Fat
4g Protein
3g Carbohydrate
1g Dietary Fiber
2g Net Carbs

zucchini parmesan side dish carbs under 5g baked ultra-low-carb vegetarian vegetables anti inflammatory vitamin d calcium gluten free

7 replies

CoriAS 2009-08-02 16:28:41 -0500 Report

Fabulous! My grandfather baked zucchini with parmesan cheese, but this way sounds great too.

apanda 2009-07-30 16:41:38 -0500 Report

I have been thinking about this recipe but didnt have a chance to get any zuchinnis yet. When I came home from my class today, there, waiting for my on my front deck was a pile of fresh zuchinnis from an unknown giver! I'm sure it was one of the neighbors. When the gardens overflow you have to get rid of them anonymously around here. LOL I will accept any free homegrowns anytime. :)

apanda 2009-07-30 10:05:35 -0500 Report

This is one of my favorite ways to eat zuzhinnis. I have been making this for years but have a few tweaks to add to this recipe. I steam my zuchinni in veggie broth or chicken broth instead of plain water. It gives it an even better flavor. Also add a little minced garlic or garlic powder and you have a winner.