Web1 clove Garlic, minced 4 Zucchini, large dice ½ teaspoon Dried Oregano Pinch of Red pepper flakes ⅓ cup Grated parmesan Kosher salt and pepper to taste …
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Web6 hours ago · These dinner options are ready to serve in 3 steps or less so you can meet your nutrition goals easily. Each recipe l meets our nutrition parameters, with less than …
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WebIn a skillet, cook the beef, onion, and garlic over medium heat until meat is no longer pink; Stir in the corn, tomatoes, tomato sauce, zucchini, basil, oregano, salt …
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Add the zucchini and squash to the skillet and cook, stirring occasionally, for 5 minutes. Add the tomato, garlic, salt, basil, and pepper, and stir well. Continue cooking, stirring occasionally, for 5 minutes or until the squash has softened to your liking.
Prepare two bowls - one with eggs, and the other with a mixture of almond flour, grated Parmesan cheese, Italian seasoning, paprika, garlic powder, sea salt, and black pepper. Get a third bowl and place just enough of the flour mixture in it to cover the bottom in a thick layer. Dip each zucchini/squash circle in the eggs, shaking off the excess.
Steps to Make It Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until just tender. Add the sliced zucchini, the broth or tomato juice, sugar, bay leaf, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally. When the zucchini is tender, add the tomato wedges.
This zucchini parmesan skillet is bursting with flavor – tons of delicious melty cheese, sauteed garlic and zucchini, and it’s great on it’s own or spooned over pasta, rice, or cauliflower rice. This skillet is one of my favorite ways to get my kids to eat vegetables – I hope your family loves it as much as we do!