2 pounds zucchini, sliced in 1/4-inch thick rounds, about 4 medium
Salt and pepper
1/2 cup freshly grated parmesan cheese, 2 ounces
2 tablespoons butter, melted
Butter a 10-inch pie plate or quiche pan. Put the sliced zucchini in a medium pot and cover with water. Bring to a boil and cook for 2 minutes; drain and rinse with cold water to stop the cooking. Arrange the zucchini in the pie plate in an overlapping circular pattern. Season with salt and pepper between the layers. Top with the parmesan cheese and drizzle with the melted butter. Bake at 400º for 30 minutes, then bake at 475º for another 10 minutes until golden brown.
Makes 8 servings
Can be frozen
Per Serving: 73 Calories; 5g Fat; 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
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