This is how our Test Kitchen Manager's mom prepares her just-picked zucchini. Simple and delicious, the almost caramelized zucchini are topped with a Parmesan crust. Serve Mary's zucchini like a wedge of pizza, straight from the pan, with the cheese-side up.

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 pounds zucchini, (about 4 medium), sliced 1/4 inch thick
• 1/8 teaspoon salt
• Freshly ground pepper, to taste
• 1/2 cup finely shredded Parmesan cheese, (1 ounce)

Directions

• Heat oil in a large nonstick skillet over medium heat. Add zucchini and cook, stirring every 2 to 3 minutes, until tender and most of the slices are golden brown, about 25 minutes. Reduce heat to medium-low, sprinkle with salt and pepper; stir to combine. Sprinkle with cheese, cover and cook until the cheese is melted, 1 to 2 minutes more. Serve warm.

Nutrition Facts

• Calories 82, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Cholesterol 5 mg, Sodium 204 mg, Carbohydrate 8 g, Fiber 3 g, Protein 5 g, Potassium 594 mg. Exchanges: Vegetable 1.5,Fat 1.
• Percent Daily Values are based on a 2,000 calorie diet