I haven’t posted in a while because I haven’t made anything super interesting due to preparing for and then going camping. Now that we have come back from an amazing vacation in Yosemite it’s time to start getting serious again and getting back on track with eating healthy.
Tonight I was still in vacation mode (didn’t even cook anything last night!) so I decided to keep it simple and tried this side dish with some chicken I rubbed a southwestern seasoning on I had left over from another dish I tried a while back. This meal was so easy but was very tasty and satisfying.
I added some spices to my dish that weren’t in the original recipe to add some additional flavor to the dish. I added 1 teaspoon of minced onions and 1/4 teaspoon cayenne pepper. Also this recipe makes a ton so if you have a big family cut it in half there is more than enough and since I originally bought enough for the full recipe I’ll be making it again next week 🙂 Enjoy!
’til next time,
Crys
Ingredients
- 1/2 to 1 teaspoon minced garlic
- 1 tablespoon olive oil
- 4 medium zucchini, cut into 1/4-inch slices
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 1 teaspoon seasoned salt
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Directions
- In a large skillet, saute garlic in oil. Add zucchini; cook and stir
- for 4-5 minutes or until crisp-tender.
- Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered,
- for 9-10 minutes or until liquid is absorbed and mixture is heated
- through. Sprinkle with Parmesan cheese. Serve with a slotted spoon.
- Yield: 6 servings.
Read More: http://www.tasteofhome.com/Recipes/Zucchini-Parmesan/Print
testing n tasting 