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Cut ends off the zucchini. Cut zucchini lengthwise, and then crosswise to make 4 sections.
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Heat a nonstick skillet over medium heat.
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While skillet is heating, use a pastry brush to lightly brush both top and bottom of each piece of zucchini with mayonnaise. Sprinkle both sides with Parmesan cheese (the powdery kind), salt and pepper, then place cut side down on the hot pan. Cook about 2-3 minutes, or until bottom is well browned. Flip each piece so the cut side is up. Reduce heat to medium-low and cover the skillet. Leave for about 5 minutes, or until zucchini is just barely fork-tender.
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Remove lid, flip them one more time to crisp up the cut side. Ideally, you want some nice char on them for flavor, so don't worry if they seem to be very dark. Serve.
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Note: In our house, 1 medium zucchini is a single serving, so the nutritional information is for the entire batch. This recipe can be increased by however many servings you wish to make, or just serve 1 or 2 pieces with other sides at a meal.
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Leftovers can be frozen, but will be very soft when defrosted.
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Nutritional information (estimates are per serving based on exact ingredients I used, calculated with a free online recipe analyzer): Calories 148, Total Fat 13 g, Saturated Fat 3 g, Sodium 294 mg, Potassium 512 mg, Total Carbohydrate 6, Dietary Fiber 2 g, Net Carbs 4 g, Sugars 5 g, Protein 4 g. Macros: 79% fat, 11% protein, 10% carbs.
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March 18, 2017 Roxana Lopez for Aunt Rocky's
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For more low carb/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes Group on Facebook.
