| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Side dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 3 |
sm |
(about 1 lb) zucchini |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Butter or margarine |
| 1 |
lg |
Clove garlic; finely chopped |
| 1 |
tb |
Fresh thyme leaves; (use lemon, orange, or nutmeg thyme, if available) |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground white pepper |
|
3 |
milligrams; calories: 56. |
INSTRUCTIONS
1. Trim ends off the zucchini. Cut zucchini crosswise into 1/4-inch slices.
2. In large skillet, heat oil and butter over medium-high heat. Add
zucchin1 and saute until lightly browned-about 3 minutes. Add garlic,
thyme, salt, and pepper. Cook, stirring, until the zucchini is well mixed.
Transfer to serving dish.
Nutritional information per serving-protein: gram; fat: 5 grams;
carbohydrate: 4 grams; fiber: 1 gram; sodium: 144 milligrams; cholesterol:
Country Living/April/93
Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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