Skillet Zucchini and Onions
Recipe: #8648
March 17, 2013
Categories: Side Dishes, Onions, One-Pot Meal, Sunday Dinner, Diabetic, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Zucchini, more
"This is always hit with when I make it. The freshly grated Parmesan cheese adds lots of flavor!"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (210.9 g)
- Calories 46
- Total Fat - 0.6 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 306.1 mg
- Total Carbohydrate - 9.3 g
- Dietary Fiber - 2.4 g
- Sugars - 5.9 g
- Protein - 2.6 g
- Calcium - 38.6 mg
- Iron - 0.7 mg
- Vitamin C - 33.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat 2 tablespoons of olive oil in a large skillet. Add the onions. Cook for 10-12 minutes on medium-low heat, until they start to brown.
Step 2
Add garlic and cook 1 minutes.
Step 3
Add the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and toss for 10 to 15 minutes, until just cooked through.
Step 4
Sprinkle with Parmesan and cook for 30 seconds more.
Step 5
Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
Tips
- Large skillet
4 Reviews
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