Sautéed Zucchini

1 Reviews
100% would make this recipe again

Zucchini sautéed with parsley.

This way of preparing vegetables with parsley and garlic, called «al verde», is typical in the area of Italy where I was born: Liguria. This recipe was adjusted for people with a sensibility to garlic, If your parsley base is made in advance, this tasty dish will be ready in no time.

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Preparation : 5 min Cooking : 15 min
110 calories/serving
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Ingredients

2 zucchini, sliced into 3-4 mm rounds 260 g
1 tbsp Parsley Base 15 mL
1 1/2 tbsp olive oil 23 mL
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the zucchini easier.

Method

  1. Prepare the zucchini. Slice them into 3-4 mm rounds.
  2. Heat the oil in a pan over medium heat. Add the parsley base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently.
  3. Add salt and pepper, cover, and cook on low heat about 8-10 min, or until the zucchini is soft, but still a bit al dente.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

110

Fat

10 g

15 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

10 mg

1 %

Carbohydrate

4 g

1 %

Fibre

1 g

5 %

Sugars

2 g

Net Carbs

3 g

Protein

1 g

Vitamin A

26 %

Vitamin C

38 %

Calcium

2 %

Iron

4 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin K
Good source of  :
Folacin, Vitamin C, Vitamin E
Source of  :
Magnesium, Manganese, Potassium, Vitamin B2, Vitamin B6
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 2
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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