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Zucchini Skillet

fast.cook's picture
  Zucchini 2 1⁄2 Pound, cut into 1/4-inch slices
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Canned tomato paste 6 Ounce (1 Can)
  Water 1 Cup (16 tbs)
  Canned sliced mushrooms 4 Ounce, drained (1 Can)
  Italian seasoning mix 2 Tablespoon
  Shredded mozzarella cheese 1 Cup (16 tbs)
  Grated parmesan cheese 2 Tablespoon

In large saucepan cook zucchini, covered, in boiling salted water for 5 to 8 minutes or till crisp-tender.
Drain well; set aside.
Meanwhile, in large skillet cook green pepper in butter till tender but not brown.
Stir in tomato paste.
Add water, drained mushrooms, and Italian Seasoning; mix well.
Add half the mozzarella cheese; gently stir in the zucchini slices.
Season to taste with salt and pepper.
Sprinkle remaining mozzarella and parmesan cheese atop.
Cover and cook about 5 minutes or till heated through and cheese melts.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1098 Calories from Fat 534

% Daily Value*

Total Fat 61 g93.7%

Saturated Fat 36 g179.8%

Trans Fat 0 g

Cholesterol 179.4 mg59.8%

Sodium 5171.5 mg215.5%

Total Carbohydrates 97 g32.3%

Dietary Fiber 20.6 g82.4%

Sugars 51.9 g

Protein 58 g116.5%

Vitamin A 135% Vitamin C 473.9%

Calcium 114.4% Iron 55.8%

*Based on a 2000 Calorie diet

Zucchini Skillet Recipe