Yummy Vegetables: Parmesan Zucchini

Following the diabetic diet, fifty percent of this specific diet is eating vegetables. Most diabetic are complex carbohydrate lovers with their favorites being breads, potatoes, pasta and rice. They have a difficult time switching to the diabetic diet due to their dislike of vegetables. The key is to find delicious recipes that can motivate people to enjoy their vegetables.

Zucchini is a vegetable that is low in calories. It is also a good source of Vitamin A, Thiamin, Niacin, Phosphorus and Copper, and the vegetable also contains fiber, Vitamin C, Vitamin B6, Folate, Magnesium, Potassium and Manganese.

Here is a family recipe that we have loved for generations.

Recipe: 

I usually use one zucchini per person, but most people use one zucchini per two people.
Time: Ten minutes to prep and one hour to bake.

Ingredients:
2-zucchini
½ tablespoon of margarine (soft)
1 tablespoons of Parmesan cheese

Directions: (see below for pictures)
1) Preheat oven to 350 degrees.
2) Spray pan with cooking spray such as Pam.
3) Cut the zucchini in half lengthwise.
4) Take out a small piece of the zucchini for the butter to have a place to sit.
5) Like bread, spread the butter on the interior portion of the zucchini.
6) Sprinkle the Parmesan cheese over the butter.
7) Bake for one hour until cheese is golden brown.

Slits cut into the zucchini to hold the margarine.

Cover the zucchini with Parmesan Cheese.

Bake until cheese in golden brown, which usually takes about 60 minutes.

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