My friend Julie – Johnson Heritage Farm. Photo courtesy of SCTimes.
I am fortunate to have some friends with green thumbs… and large gardens.
Apparently this summer produced a bumper crop of zucchini. I don’t mean the little cucumber looking ones. I mean the ginormous ones that come in all shades of yellow and green. I was the lucky recipient of several of each kind. So, after making a loaf of delicious, sugary, not-so-healthy, Zucchini Bread, I knew I had to come up with a more waist-friendly recipe to use up the rest of our zucchini. But what would that be?
As I was shopping at my Coborn’s store, I came across a recipe card that caught my attention. Mmmmmm…that didn’t sound bad.
Skillet Parmesan Zucchini
Just chop up a small red pepper (NuVal Score 96) and a small onion (NuVal Score 93) and sauté for about 5 minutes in a non-stick skillet with a little olive oil or cooking spray. Slice zucchini (NuVal Score 99) and add to onions and peppers. Stir and cook for an additional 5 minutes.
Stir in spaghetti sauce (we used Food Club Marinara with a NuVal Score of 54). We added more than the recipe called for—about a cup or so. Cover and cook for 5-8 more minutes, until the veggies are crisp-tender, stirring occasionally.
Sprinkle with shredded mozzarella (NuVal Score 20) and a little parmesan (NuVal Score 20) and cover just long enough to melt. We served ours over hot, cooked Barilla Plus Spaghetti (NuVal Score 91). Not only did we use up the zucchini, all of the girls in the family gave this dish two thumbs up!
Passionate about food and good nutrition, Kelly, a BLEND Program Specialist for CentraCare Health Foundation, is also a mom who wants to set her kids up for a lifetime of good health. The opinions expressed in this blog are the opinions of the writer and not the opinions of NuVal LLC, Coborn’s, Inc., BLEND, and the CentraCare Health Foundation. This blog post is used with permission from our friends at BLEND.
Posted in: Uncategorized