The rule in our house was no dessert unless you ate all your vegetables. This zucchini recipe is one that will not go unfinished. Not only does it taste great, it's light, too
2-3 medium zucchini
1 T. olive oil
2 cloves garlic, minced
salt to taste
1/3 c. shredded Parmesan cheese
Cut zucchini into 2 inch matchstick pieces.
Heat oil in a large non-stick frying pan over medium heat. Add zucchini and garlic. Cook until zucchini is crisp-tender, 2-3 minutes.
Season with salt. Sprinkle with Parmesan cheese.