Low-Carb Cheesy Zucchini with Garlic and Parsley

Ingredients

• 3 small to medium zucchini, cut into 1/2 inch thick slices
• 1 – 2 T olive oil
• 2 T minced garlic
• Sea salt to taste
• 1/4 – 1/2 cup chopped flat parsley
• 3 T coarsely grated Parmesan
• 1/2 cup grated Mozzarella

Directions

1. Trim the zucchini at both ends, then slice it into 1/2 inch rounds; for larger zucchini, halve or quarter them lengthwise first, then slice.
2. Set a non-stick pan over medium heat, and warm the olive oil in a large lidded frying pan. A 12 Inch Frying Pan works well here.
3. Stir in the minced garlic and cook for about 1 minute, just until the garlic becomes fragrant.
4. Add the squash and toss it through the oil and garlic. Put the lid on the pan and cook for 4-5 minutes, stirring once or twice while it softens.
5. After 4-5 minutes, take a look at the pan to see whether the squash is tender and how much liquid has collected. If needed, cook it uncovered for 1-2 more minutes, until the zucchini is tender-crisp and the extra liquid has cooked off.
6. Season the squash with salt, add the chopped parsley, and stir until the parsley wilts.
7. Scatter in the Parmesan and cook until it has melted, about 1 minute.
8. Sprinkle the mozzarella over the squash, cover the pan once more, and turn off the heat. Leave it for 1-2 minutes, until the cheese has melted, then serve hot.