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Shredded Zucchini Saute Recipe
|Young zucchini||8 Medium, unpeeled (Use Tender Young Variety)|
|Vegetable oil/Olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Fresh lemon juice||1⁄2 Teaspoon|
|Chopped parsley||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 513 Calories from Fat 288
% Daily Value*
Total Fat 33 g50.4%
Saturated Fat 4.5 g22.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 541.9 mg22.6%
Total Carbohydrates 52 g17.3%
Dietary Fiber 16.4 g65.4%
Sugars 24.6 g
Protein 18 g36.5%
Vitamin A 93.9% Vitamin C 453.7%
Calcium 26% Iron 35.9%
*Based on a 2000 Calorie diet
You should have about 4 cups.
Heat oil in heavy saucepan and drop in zucchini and garlic.
Stir-fry over low heat until zucchini is coated with oil.
Cover and cook, shaking pan and stirring zucchini frequently, until tender but still a bit crunchy, 3 to 5 minutes.
Season with fresh lemon juice and salt to taste, and a spoonful of chopped parsley.
Serve at once.