Shredded Zucchini Saute Recipe

Summary

Cooking Time7 MinCourse
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Young zucchini8 Medium, unpeeled (Use Tender Young Variety)
 Vegetable oil/Olive oil2 Tablespoon
 Garlic2 Clove (10 gm), finely chopped
 Fresh lemon juice1⁄2 Teaspoon
 Salt To Taste
 Chopped parsley1 1⁄2 Tablespoon

Nutrition Facts

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

Directions

Remove tips from the zucchini and shred coarsely.
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.
Quantcast