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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (163g) Recipe makes 4 servings |
||
| Calories 117 | ||
| Calories from Fat 80 | (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
- Preparation > Equipment > Stove Top
- Occasion > Seasonal > Summer
Featured Reviews for This Recipe
From: Chef #1326315
On Sep 7, 2009
I only used large chunks of red onion, minced garlic, and sliced zucchini - all right out of the garden. I opted to use olive oil instead of vegetable oil. I served this with meatloaf wellington and was impressed with the combination.
From: dimply dots
On May 20, 2009
High heat is definitely key otherwise the zucchini turns to mush. The thyme and parmesan are great additions. I loved this- the boyfriend not so much. I think it's a great quick way to saute some veggies
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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