The 17 Day Diet Cookbook Recipe: Zucchini, Lemon, and Parmesan Saute

Dr. Mike Moreno is a graduate of the University of California at Irvine and Hahnemann Medical School. Following his residency at Kaiser Permanente in Fontana, California, Dr. Mike moved to San Diego, where he now practices family medicine and serves on the board of the San Diego Chapter of the American Academy of Family Physicians.

Zucchini_400This veggie is so versatile that you can eat it raw, add it to salads, steam it, boil it, bake it, stuff it, and more. From The 17 Day Diet Cookbook.

17 Day Diet Cookbook

17 Day Diet Cookbook

by Dr. Mike Moreno

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  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook
  • Get 17 Day Diet Cookbook

Here we sauté it. When it comes to nutrition, zucchini is great. A cup of sliced zucchini is packed with vitamin C and supplies only 16 calories.

2 medium zucchini
Nonstick cooking spray
1/2 teaspoon salt
Finely grated zest from 1 medium lemon
1/4 cup sliced almonds, toasted
3 tablespoons finely grated Parmigiano-reggiano
1/2 teaspoon ground black pepper

1. Shred the zucchini through the large holes of a box grater and into a large bowl. Squeeze handfuls of the zucchini shreds over the sink to remove excess moisture.
2. Spray a large skillet with cooking spray and set over medium heat for 1 minute. Add the zucchini; cook, stirring often, until wilted, about 2 minutes. Stir in the salt and lemon zest; continue to stir over the heat for 1 minute.
3. Remove the skillet from the heat. Stir in the almonds and cheese. Top with pepper and serve.

Yield: 4 servings

TIP: To toast sliced almonds, put them in a dry skillet over low heat and cook about 3 minutes, stirring occasionally. You can sometimes find toasted almonds on the salad bar at the supermarket.

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