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Zucchini Pan Italia

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Ingredients for 2 servings:

  • 3 small zucchini
  • 10 cocktail tomatoes
  • 2 tbsp pesto, preferably homemade
  • 2 tbsp Parmesan, freshly grated
  • 2 tbsp pine nuts
  • some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Low-carb

Wash the zucchini, remove the stem ends, and slice thinly. Wash and halve the tomatoes. Brown the pine nuts in a nonstick pan and set aside. Heat olive oil in the same pan and fry the zucchini until lightly browned. Add the tomatoes and cook briefly. Stir in the pesto, Parmesan cheese, and pine nuts. Season with salt and pepper. Serve with involtini, chicken fillet, or fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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