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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (163g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 teaspoon pepper |
||
| Calories 117 | ||
| Calories from Fat 79 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.9g | 13% | |
| Saturated Fat 2.0g | 10% | |
| Monounsaturated Fat 2.4g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 689mg | 28% | |
| Potassium 391mg | 11% | |
| Total Carbohydrate 6.7g | 2% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 3.1g | ||
| Protein 4.5g | 9% | |
Sauteed Zucchini
By: ratherbeswimmin'
Apr 17, 2002
Southern Living; This is a wonderful way to cook garden fresh zucchini.
SERVES 4
Ingredients
- 1 small onion, chopped
- 2 tablespoons vegetable oil
- 1 cup sliced fresh mushrooms
- 1 lb zucchini, sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 cup grated parmesan cheese
Directions
1
Saute onion in hot oil until tender.2
Add mushrooms, zucchini, salt, pepper, and thyme.3
Stirring often, cook over low heat 5 to 10 minutes or until zucchini is crisp-tender.4
Sprinkle with cheese.5
Serve immediately.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
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- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: scnorman
On Aug 7, 2008
While the ingredients in the recipe make a fabulous dish, the instructions say to cook over low heat 5 to 10 min. If you do this you won't get sauteed zucchini. Saute must be done on high heat. Any other way and the juices will be released from the zucchini and it will not properly brown. If you heat the pan to high then add the veggies and let sit without stirring for a few minutes until the pan "releases" the food, you will be much happier with the result.
From: Chef #622972
On Aug 6, 2008
We LOVED this! My husband who won't even touch Zucchini that isn't fried enjoyed it. I did leave out the mushrooms, because he never would have even tried it if they were in it! I used olive oil instead of veggie oil. I used the Parmesan cheese, but don't think I would have missed it if it weren't there - so I may not in the future!
From: MizzNezz
On Apr 25, 2002
Yummy zucchini!! I added just a touch of basil, and took it up after 5 minutes to keep it crisp. We had this with a creamy sherry chicken, and the flavor and texture contrast was superb. Thanks Nurse Di!
From: Tarynne
On Apr 24, 2002
We enjoyed this very much. The medley of vegetables with the added flavors of thyme and the parmesan is awesome. This will make a side dish for almost any meal. I served this with steak.
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