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    You are in: Home / Recipes / Zucchini, Onions & Tomatoes With Parmesan Cheese Recipe
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    Zucchini, Onions & Tomatoes With Parmesan Cheese

    Average Rating:

    4 Total Reviews

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    • on December 13, 2006

      My wonderful SIL gave me this recipe years ago.....only the cooking method is a bit different. My method is: in a skillet saute the chopped zucchini, minced garlic and white onion in 1 T olive oil, then add chopped tomatoes. Cook until heated through. Turn the heat down to low, add spices, salt and pepper. Sprinkle the mixture with fresh parmesan cheese and cover the skillet with a lid, cook until cheese melts. It is fast, easy and tastes really great. I have done this dish with an assortment of colourful tomatoes now available.

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    • on May 28, 2006

      this dish was a hit for my husband and i; lots of veggies and lots of taste! i used fresh basil i had in the fridge and served it over rice. very healthy dish!

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    • on August 25, 2004

      this was really easy to throw together and a lovely side dish. i used home grown tomatoes and thyme. roasting the vegetables the onions and zucchini get very sweet which is offset by the tartness of the tomatoes. i think i will add some balsamic vinegar next time.

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    • on August 19, 2004

      This is a great side dish. Excellent served with baked fish and rice. I did cut down on the amount of oil, only 1 Tablespoon, but that was to reduce the amount of calories.This is an excellent cooked vegetable exchange for the diabetic.

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    Nutritional Facts for Zucchini, Onions & Tomatoes With Parmesan Cheese

    Serving Size: 1 (141 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 165.3
     
    Calories from Fat 115
    69%
    Total Fat 12.8 g
    19%
    Saturated Fat 2.9 g
    14%
    Cholesterol 7.3 mg
    2%
    Sodium 141.5 mg
    5%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 2.3 g
    9%
    Sugars 4.7 g
    19%
    Protein 5.2 g
    10%

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