Zucchini Provencale Recipe Video
Ingredients
| Zuchinni | 4 Small, sliced into 1/4"disk | |
| Shallot | 1 Small, minced | |
| Tomato | 1 Medium, diced | |
| Light margarine | 2 Tablespoon | |
| Regular salt | 1 Pinch | |
| Pepper | 1 Pinch | |
| Parsley | 1 Teaspoon, chopped | |
| Tarragon | 1 Teaspoon, chopped |
Nutrition Facts
Serving size
Calories 65 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.1%
Saturated Fat 0.45 g2.2%
Trans Fat 0.2 g
Cholesterol 0 mg
Sodium 134.4 mg5.6%
Total Carbohydrates 8 g2.8%
Dietary Fiber 2.2 g8.6%
Sugars 3.4 g
Protein 3 g5.1%
Vitamin A 22.6% Vitamin C 53.7%
Calcium 4.4% Iron 6.5%
*Based on a 2000 Calorie diet
Directions
1. Melt the margarine in a pan over medium heat.
2. Sauté the shallot till translucent, add in the zucchini, cook until tender.
3. Add in the tomatoes, parsley, tarragon, salt and pepper. Toss well.
SERVING
4. Serve Zucchini Provencale with panko chicken tenders and enjoy!
Chef
