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Low-Carb Cheesy Zucchini with Garlic and Parsley

Low-Carb Cheesy Zucchini with Garlic and Parsley
  • Category

    Breakfast

  • Cusine

    Low-Carb

Ingredients

3 small to medium zucchini, cut into 1/2 inch thick slices

1 – 2 T olive oil

2 T minced garlic

sea salt to taste

1/4 – 1/2 cup chopped flat parsley

3 T coarsely grated Parmesan

1/2 cup grated Mozzarella

Directions

Cut both ends off the zucchini, then cut into 1/2 inch thick slices Add minced garlic and cook about 1 minute, or until you start to smell garlic. Add squash and stir to coat with oil and garlic, then cover and cook 4-5 minutes, stirring once or twice. After 4-5 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated. Sprinkle squash with salt and chopped parsley and stir to wilt parsley. Add Parmesan and cook until it melts, about 1 minute. Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.