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Bryan Bariatric Advantage
Bryan West Campus
2300 S. 16th St.
Lincoln, NE 68502
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Garlic-Parmesan Zucchini

4 servings

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or ½ teaspoon dried
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 small zucchini (about 1 pound total)
  • ⅓ cup shaved Parmesan cheese, large pieces broken in half
    1. Preheat grill to medium-high.
    2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
    3. Make crosswise cuts every ½ inch along each zucchini, slicing almost to the bottom but not all the way through. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut. Brush the oil mixture over the top.
    4. Place the zucchini on a double layer of foil and grill, without turning, until browned and tender, 16 to 18 minutes.

Nutrition information
Serving size: 1 zucchini
Calories: 75, Fat: 5 g, Carbohydrates: 4 g, Fiber: 1 g, Protein: 4 g, Sodium: 245 mg, Potassium: 319 mg





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