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Quick N' Easy Cooked Zucchini Salad

Recipe #302222 | 25 min | 10 min prep | SERVES 1 -2 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: Amanda the Great!

Let's see if I can remember this recipe... I threw together some ingredients one night because some veggies were starting to go bad, and it ended up being the BEST veggie dish I've EVER made. So, ayway, I hope I get this right! (dont you hate it when you cant remember something you threw together?) You could probably just wrap all these ingredients up in foil and cook it over a campfire too. Yum!

Posted on: May 6, 2008

Print Recipe

Ingredients

  • 1 medium zucchini
  • 1 medium carrot
  • 1 tablespoon minced garlic (I like garlic, so if that's too much for you, just reduce it)
  • 1/2 medium yellow onion
  • non-fat cooking spray
  • salt and pepper
  • 1 teaspoon lemon juice

    • Directions

    1. 1
      Spray a large skillet with your non fat cooking spray (or use some EVOO, if you don't care about the calorie count).
    2. 2
      Over medium-high heat, fry up your chopped onion until translucent along with the garlic.
    3. 3
      Throw in your thinly sliced zucchini (but not paper-thin! just -- kinda thin).
    4. 4
      Fry the two ingredients together until both ingredients are nice and brown.
    5. 5
      While the zucchini and onions are cooking, slice your carrot into fettuchini-like strips using a peeler. (I dont know how else to describe it -- ).
    6. 6
      Technique: Once you've peeled off the skin of the carrot and discarded that part, continue to use the peeler to "peel" away the rest of the carrot. The results should look kind of like orange pasta.
    7. 7
      Do NOT! use the outer strips of the carrot, as the skin is tough and bitter.
    8. 8
      Once the zucchini mixture is cooked to your liking, remove the mixture from the skillet and put the "carrot pasta" into the skillet.
    9. 9
      Fry breifly, so that the carrot strips are slightly tender.
    10. 10
      Mix carrot in with the zucchini mixture.
    11. 11
      Drizzle with lemon juice.
    12. 12
      Salt and pepper to taste.
    13. 13
      Enjoy!

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    Nutrition Facts

    Serving Size 1 (333g)

    Recipe makes 1 servings

    Calories 93
    Calories from Fat 5 (5%)
    Amount Per Serving %DV
    Total Fat 0.6g 0%
    Saturated Fat 0.1g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.3g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 64mg 2%
    Potassium 827mg 23%
    Total Carbohydrate 21.2g 7%
    Dietary Fiber 4.8g 19%
    Sugars 8.7g
    Protein 4.0g 7%
    Vitamin A 10648mcg 212%
    Vitamin B6 0.7mg 34%
    Vitamin B12 0.0mcg 0%
    Vitamin C 45mg 75%
    Vitamin E 0mcg 2%
    Calcium 77mg 7%
    Iron 1mg 6%

    detailed view...

    how is this calculated?

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