Low Carb Chicken Tetrazzini
For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds.
2 cloves garlic
2 teaspoons olive oil
4 cups sliced zucchini (4 to 5 small)
1 teaspoon dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil
1/4 teaspoon salt
1/8 tsp pepper
2 tablespoons finely shredded Parmesan or Romano cheese
In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.
Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally.
To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using).
Makes 6 servings.