New this month
Get the Allrecipes magazine

Parmesan Zucchini Spears

"This fast-and-fresh side dish is courtesy of Judy Harris of Brainerd, Minnesota."
Added to shopping list. Go to shopping list.

Ingredients

20 m servings
Original recipe yields 2 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Cut zucchini lengthwise into quarters, then cut in half crosswise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon peel, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.

Footnotes

  • Nutritional Analysis: 1 serving equals 64 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 201 mg sodium, 7 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Reviews

Read all reviews 46
  1. 54 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Zucchini is a vegetable I've eaten routinely all my life, particularly since it's so traditional in Italian cooking (particularly with fresh, Roma tomatoes), so I've prepared it any number of wa...

Most helpful critical review

This was just ok for me. I love zucchini and that's why it was still good for me. I added some of the lemon juice to perk it up a bit.

Most helpful
Most positive
Least positive
Newest

Zucchini is a vegetable I've eaten routinely all my life, particularly since it's so traditional in Italian cooking (particularly with fresh, Roma tomatoes), so I've prepared it any number of wa...

I like to cut my zucchini in rounda because it cooks quicker and is easier to manage (i think). I also add a little red pepper flake for a more intense flavor.

Really enjoyed this one. Why? It's easy, it looked good - nicely browned, and it tasted great! I used real parmesan and sprinkled it on at the end of the cook time, so some was crispy.

These were great, I grilled them instead of frying since I was grilling anyway. I used lemon pepper since I had no fresh lemons on hand. After they cooked I sprinkled pecorino romano on them. Th...

I love, love zucchini and this is one of the best preps I've found. I cooked it on a bit higher heat to get a really brown crust, but still have the crisp veggie. Freshly grated Parm adds the fi...

This was just ok for me. I love zucchini and that's why it was still good for me. I added some of the lemon juice to perk it up a bit.

This is an easy vegetable dish that is good. It is a 3-4 star dish. I give it 4 because it is easy and my husband gave it 4....I'd give it 3 1/2. I would suggest being very careful not to overco...

We do this all the time in the summer. Buy the smaller zucchini and cut each into 4 wedges. A little olive oil, salt, pepper and Italian seasonings. Voila! Sprinkle with the cheese when done...

i used freshly-squeezed lemon juice only b/c i couldn't find my zester at the last minute. no regrets. i also cooked longer than the stated amt. of time b/c i am not particulary fond of crunch...