| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Lowfat, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Zucchini |
| 1 1/2 | T | Olive oil |
| 3 | Cloves garlic, minced | |
| 2 | t | Ground coriander |
| Cayenne pepper |
INSTRUCTIONS
Quarter zucchini lengthwise , then cut pieces in half crosswise. Add zucchini to a medium saucepan of boiling salted boiling water and boil uncovered over high heat 3 minutes or until just crisp-tender. Drain well. Transfer to a shallow platter. Heat oil in saucepan used to cook zucchini, add garlic and cook over low heat until light brown, about 15 seconds. Add coriander and stir over low heat a few seconds to blend. Immediately add to zucchini and toss. Season to taste with salt and cayenne pepper. Serve hot. Recipe by: 30 Low-Fat Meals in 30 Minutes Posted to MC-Recipe Digest V1 #1024 by njwwb <njwwb@ibm.net> on Jan 20, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 75
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 0mg
Sodium: 12.2mg
Potassium: 391.3mg
Carbohydrates: 5.7g
Fiber: 1.9g
Sugar: 3.6g
Protein: 2g