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Shredded Zucchini Saute

Western.Chefs's picture
Ingredients
  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
  Salt To Taste
  Chopped parsley 1 1⁄2 Tablespoon
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.

Recipe Summary

Course: 
Side Dish
Method: 
Saute
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Quick
Cook Time: 
7 Minutes

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4.156665
Average: 4.2 (15 votes)

Nutrition Rank

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

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Shredded Zucchini Saute Recipe