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Zucchini Parmesan with Lemon

Recipe Summary

Preparation time: 10 minutes

Number of servings: 4


    • 2 lbs small zucchini
    • 1 tsp olive oil
    • 1 tsp grated lemon peel
    • 2 Tbsp grated Parmesan cheese
    • 1/4 tsp freshly ground black pepper


Cut zucchini in half crosswise; then cut each half into 4 lengthwise sticks. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté zucchini and lemon peel about 3 minutes, stirring frequently, until zucchini is lightly browned. Mix in Parmesan cheese, and pepper to taste.

Nutrition Facts
Zucchini Parmesan with Lemon
Serving Size 1/4 of recipe
Amount Per Serving 
Calories 70 Calories from Fat 20
% Daily Value (DV)* 
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 55mg 2%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 3g
Protein 7g  
Vitamin A 20%
Vitamin C 130%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 0
Meat 0
Fruit 0
Vegetable 1
Milk 0
Fat 0
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.
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