Serves 2 INGREDIENTS
DIRECTIONS 1. Wash and slice the zucchini. 2. Melt the unsalted butter in a large skillet over medium heat. 3. Once the butter has begun to bubble, add minced garlic and sauté until fragrant (about 2 – 3 minutes) Do not overcook the garlic. 4. Add the zucchini and mushrooms and parsley. Sauté for about 5- 7 minutes over medium heat. The zucchini should be fork tender but not mushy. 5. Turn off the heat and stir in the parmesan cheese. 6. Top with freshly grated black pepper and more parsley. 7. Enjoy.
Nutritional information is an estimate and can vary with the products used and amount consumed. Please keep this in mind - especially if you have dietary restrictions. If you enjoyed the recipe, please let me know by leaving a message or clicking the like button. It lets me know my posts are being read and keeps me motivated. Thank you.
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AuthorDiane Bell lives in Florida. She's always been inspired by great recipes and well done food photography. Many of the recipes in this blog will focus on low carb, crock pot and healthy recipes. Food that's delicious and easy to make. Archives
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