| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Chopped onion (~2 lg onions) |
| 6 |
c |
Grated zucchini, excess moisture squeezed out |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Heat a heavy skillet (preferably cast iron) over medium-high heat.
Add the onions to the skillet and, stirring and tossing frequently to
keep them from sticking, cook until golden brown, 7-9 minutes. Scrape
into a small bowl. Wipe out the skillet with a paper towel, return to
the heat and add the oil. When the oil is hot and coating the bottom
of the skillet, add the grated zucchini. Saute for 1-2 minutes, until
the zucchini is heated through. Add the browned onions, salt and
pepper. Stir. Transfer to a serving bowl.
Per serving: 46 calories, 1.6 grams protein, 6.8 grams carbohydrates,
1.7 grams fiber, 1.9 grams fat (0 grams saturated), 138 milligrams
sodium.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“Exercise daily — walk with the Lord.”