You are here

Zucchini Basil Toss

Veggie.Lover's picture
Ingredients
  Zucchini 1 1⁄4 Pound (4 small ones, 625 g)
  Pine nuts/Slivered almonds 1⁄4 Cup (4 tbs)
  Olive oil 4 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Chopped fresh basil/2 tsp / 10 ml dried 2 Tablespoon
  Freshly grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Cut zucchini into matchstick-size pieces; set aside. In skillet, toast pine nuts over medium heat, stirring constantly, for about 3 minutes or until golden. Remove and set aside.
Add oil to skillet and heat; cook zucchini, garlic and basil, stirring often, for 2 to 4 minutes or until tender-crisp. Season with salt and pepper to taste. Transfer to warmed bowl; sprinkle with cheese and nuts.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Basil

Rate It

Your rating: None
4.23125
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 651 Calories from Fat 459

% Daily Value*

Total Fat 53 g81.9%

Saturated Fat 10 g50.2%

Trans Fat 0 g

Cholesterol 27.4 mg9.1%

Sodium 537.6 mg22.4%

Total Carbohydrates 29 g9.6%

Dietary Fiber 8.2 g32.7%

Sugars 11.5 g

Protein 25 g50.1%

Vitamin A 57.3% Vitamin C 175.3%

Calcium 50.8% Iron 29.8%

*Based on a 2000 Calorie diet

0 Comments

Zucchini Basil Toss Recipe