Sauteed Zucchini With Lemon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 4 | Servings | |
INGREDIENTS
| 6 | SMALL ZUCCHINI | |
| 2 | T | OLIVE OIL |
| 1 | ds | SALT |
| 1 | ds | PEPPER, BLACK GROUND |
| 1/8 | t | RED PEPPER FLAKES |
| 2 | T | LEMON JUICE |
| 2 | T | FINELY CHOPPED PARSLEY |
INSTRUCTIONS
TRIM ENDS OFF ZUCCHINI AND CUT THEM INTO 1/8" SLICES. HEAT OIL IN SKILLET OVER MEDIUM HIGH HEAT, ADD ZUCCHINI, SALT, AND PEPPER (BLACK PEPPER). COOK SHAKING AND TOSSING UNTIL IT STARTS TO TAKE COLOR. ADD PEPPER FLAKES AND LEMON JUICE AND COVER SKILLET. COOK ABOUT 2 MINUTES MORE. DO NOT OVER COOK. SERVE SPRINKLED WITH PARSLEY FLAKES. Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on Mar 22, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 78.1mg
Potassium: 153.6mg
Carbohydrates: 2.3g
Fiber: <1g
Sugar: 1.5g
Protein: <1g