Nutritional Info

Nutrition Facts

Serving Size 1 (186g)

Calories 738
Calories from Fat 574 (78%)
Amount Per Serving %DIV
Total Fat 63.8g 98%
Saturated Fat 23.7g 119%
Monounsaturated Fat 32.8g
Polyunsaturated Fat 7.3g
Trans Fat 0.0g
Cholesterol 134mg 45%
Sodium 200.8mg 9%
Potassium 441.3mg 9%
Total Carbohydrate 0.3g 0%
Dietary Fiber 0g 0%
Sugars 0.1g
Protein 26.9g 54%

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Recipe Description
My family loves this dish so much, I make it at least once a week in season. They are happy with just zucchini, but mixing a variety of summer squashes, like scallop edged pattypans, golden straightnecks, green striped globes and yellow crooknecks, is especially pretty. What gives the dish special appeal is the Parmesan and mozzarella cheeses. No one seems to mind that I serve the squash straight from the skillet.
Prep time
10 min
Cook time
12 min
Ready In
22 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  mozzarella cheese, freshly grated
1/3 Cup(c)  parmesan cheese, freshly grated
1/4 Teaspoon(t)  salt
2 Tablespoon(T)  fresh flat leaf parsley, coarsely chopped
1 1/2 Pound(lb)  medium zucchini, cut in 1/2 inch thick slices
4 Clove(clv)  large garlic, thinly sliced
2 Tablespoon(T)  extra virgin olive oil


Heat the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently until softened, 1 to 2 minutes. Add the squash and stir to coat it with the garlic and oil mixture. Cover the skillet and cook the squash, stirring occasionally until it is glossy and crisp tender, 4 to 6 minutes. Sprinkle the parsley and salt evenly over the squash and cook, stirring frequently, until the parsley wilts, about 1 minute longer. Stir in the Parmesan cheese and stir constantly until it melts,about 1 minute. Sprinkle the mozzarella cheese evenly over the squash, cover the skillet again, and remove it from the heat. Let the squash sit until the mozzarella cheese melts, 1 to 2 minutes. Serve immediately.

Additional notes

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Cheesy Zucchini
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