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Zone Diet Fried Green Tomatoes and Zucchini

Contributed by: Susan P.


  • Spray Olive Oil
  • 1 1/2 Tablespoons Reduced Fat Parmesan Cheese
  • Salt and Fresh Ground Pepper to taste
  • 2 green tomatoes, sliced thin
  • 1 medium zucchini or portion of a large one, sliced thin
  • 1 medium crookneck squash or portion of a large yellow zucchini or crookneck, sliced thin


  • Warm non-stick skillet over medium-low heat.

  • Place the sliced tomatoes in a container with the Parmesan Cheese and salt and pepper.

  • Place lid on container and shake to coat both sides of the tomato slices.

  • Add Spray Olive Oil to skillet and place tomato slices in skillet and cook about 3 minutes on each side adding salt and pepper if needed.

  • Remove tomatoes. Run some water over the sliced squash in a colander, shake "dry." ( This moisture is needed to help the cheese stick to the zucchini.)

  • Toss the squash and zucchini with the remaining Parmesan and lightly oil the pan again with spray oil to "stir-fry" the squash (they won't take as long).

Since it takes nearly 5 cups of zucchini to make one block of carbohydrate, and each 2 tomatoes equals one carb, you can play with the portions or add other veggies to the mix like onions or bell peppers. I LOVE the taste of fried green tomatoes, so this inspiration just made my summer! Hope you enjoy it, too.


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