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Herbed Zucchini
Servings = 4 | Serving size =about 2/3 cup
This recipe can be multiplied by 2.
This recipe does not make very good leftovers.
| 1 Tbsp | olive oil |
| 1 lb | zucchini |
| 2 Tbsp | fresh herbs of your choice |
| 1/4 tsp | salt |
| fresh ground black pepper |
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium.
Toss the zucchini well and cook for about 7 - 10 more minutes. As the cubes begin to brown add the herbs, salt and pepper and continue to toss.
Do not over cook the zucchini. As soon as the outside is lightly browned and it is slightly soft serve.
Nutrition Facts
Serving size: about 2/3 cup | Servings 4
Calories 51 | Calories from Fat 32
Amount Per Serving (% Daily Value)
Total Fat 4g (6%) | Saturated Fat 1g (3%)
Monounsaturated Fat 3g | Trans Fat 0g
Cholesterol 0 mg (0 %) | Sodium 88 mg (4 %)
Total Carbohydrates 5g (2%) | Sugars 2g
Dietary Fiber 2g (7%) | Protein 2g
Vitamin A 6% | Vitamin C 33 % | Calcium 4% | Iron 8%
Vitamin K 26 mcg | Potassium 321 mg | Magnesium 23 mg
"If one consults enough herbals... every sickness known to humanity will be listed as being cured by sage."
-
Varro Taylor, Ph.D., Pharmacologist
The refrigerator light goes on...
The choice of herbs here is not important. Use what you have in the garden or the fridge. Equal amounts of basil, chive, sage, rosemary and oregano will do but you could just as easily choose thyme, sage, marjoram and tarragon. This recipe will work with dried herbs but it just isn’t quite as good somehow.