EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1352/
Zucchini Parmesan
Yield: Makes 8 to 10 servings
Ingredients
| 1/4 |
cup |
Planters Peanut Oil
|
|
|
| 8 |
|
medium zucchini, thinly sliced
|
|
|
| 2/3 |
cup |
coarsely chopped onion
|
|
|
| 2 |
tablespoons |
chopped parsley
|
|
|
| 1 |
|
large clove garlic, crushed or minced
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/4 |
teaspoon |
pepper
|
|
|
| 1/4 |
teaspoon |
oregano leaves
|
|
|
| 1/4 |
teaspoon |
rosemary leaves
|
|
|
| 4 |
cups |
peeled chopped tomatoes
|
|
|
| 1/2 |
cup |
grated Parmesan cheese
|
|
|
Directions:
Heat Planters Peanut Oil in large skillet. Add zucchini, onion, parsley, garlic, salt, pepper, oregano and rosemary. Saute mixture over medium heat, stirring often until zucchini is tender, about 20 minutes. Toss in tomatoes and continue to saute until tomatoes are throughly heated, about 5 minutes. Turn mixture into a serving dish, sprinkle with Parmesan cheese.
Recipe compliments of Planters.
Please note that some ingredients and brands may not be available in every store.
EM Heath Recipes
https://2086.shurfinestores.com/Recipes/Detail/1352/