Parmesan Zucchini Crepes with Creamy Garlic Sauce

As I've said, crepes are an excellent vehicle for vegetables, turning them into a quick, but impressive meal. Here is another delicious light meal or side dish that will encourage any picky eater in your family to eat more vegetables. In this recipe, the zucchini sticks are browned in a skillet, then topped with cheese and finished off under the broiler before being folded into a crepe. The creamy garlic sauce compliments the dish perfectly. If you've created a batch of crepes ahead of time, this recipe takes less than 15 minutes to prepare. As a matter-of-fact, it's so simple, I've made this beautiful quick meal for lunch several times, even though I'm alone and there's nobody to impress, because I'm worth it!

NOTE: Are you not wanting to make crepes, but this recipe sounds good? Try the variation described below and serve with grilled chicken.*

Parmesan Zucchini Crepes with Creamy Garlic Sauce
(Makes 2 servings)

two 6" to 7" crepes made from my "Basic Crepes" recipe (see 4/6/10 post)
1 medium zucchini, sliced lengthwise into 6 or 8 wedges
2 teaspoons olive oil, divided
3 tablespoons grated parmesan cheese
½ teaspoon dried Italian herbs
1 teaspoon minced garlic
1½ tablespoons all-purpose flour
½ cup reduced sodium chicken or vegetable stock
¼ teaspoon freshly ground pepper
1 tablespoon fat-free half and half

1. Preheat oven to broil. In an oven-proof, non-stick skillet, heat 1 teaspoon olive oil on medium-high heat. (I use an 8" cast iron skillet.) Place zucchini wedges, cut side down, into the heated pan and cook, turning occasionally, until the zucchini is browned on all sides. Sprinkle with the grated parmesan that has been combined with the Italian herbs and place under the broiler for a couple of minutes until parmesan is bubbly and browned slightly. (Watch carefully so cheese doesn't burn.)

2. To make sauce, heat 1 teaspoon olive oil in a small saucepan over medium heat. Add garlic and saute for 1 minute, stirring often to prevent scorching. Add flour and stir until flour has begun to brown lightly. Remove from heat and add stock while whisking constantly. Add pepper and continue to whisk until flour has been incorporated and mixture is smooth. Return to heat and cook, stirring often, until sauce boils. Remove from heat and add fat-free half and half. Stir until combined.

3. Divide broiled zucchini strips between two crepes that have been prepared ahead of time. Fold each filled crepe into a tube, place seam side down on a serving plate and top with garlic sauce. Serve immediately.

Nutritional Information per serving: 187.5 calories, 15.7 g carbohydrate, 9.8 g total fat, 3.4 g saturated fat, 1.3 g fiber, 303.7 mg sodium, 10 g protein.

Original recipe by Kathy Sheehan, copyright 2010

* Variation: The zucchini sticks in this recipe are delicious on their own and served as a side dish. For dinner one evening (after my last batch of crepes had been eaten), I served the crunchy parmesan zucchini with grilled chicken breasts and drizzled the creamy garlic sauce over the chicken (no crepes). Prepared in this way, it is another quick and easy meal that is simply divine.