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

Cut both ends off the zucchini, then cut into 1/2 inch thick slices (if zucchini are larger, cut in half or fourths lengthwise, then slice.Heat a non-stick pan over medium heat , heat the olive oil in a large frying pan with a lid. (I used my favorite Green Pan 12 Inch Frying Pan.)Add minced garlic and cook about 1 minute, or until you start to smell garlic.Add squash and stir to coat with oil and garlic, then cover and cook 4-5 minutes, stirring once or twice.After 4-5 minutes, check to see if there is a lot of liquid and whether squash is tender. Cook 1-2 more minutes, uncovered until zucchini is tender-crisp and liquid is evaporated.Sprinkle squash with salt and chopped parsley and stir to wilt parsley.Add Parmesan and cook until it melts, about 1 minute.Sprinkle mozzarella cheese over the squash, cover pan again and turn off the heat. Let sit 1-2 minutes until cheese is melted and serve hot.