Zucchini Saute
Servings
Prep Time
Cook Time
Ready In
Recipe: #4172
January 18, 2012
Categories: Side Dishes, Vegetables, 5-Minute Prep, Budget-Friendly, Quick Meals, Fall/Autumn, Summer, Winter, Skillet, Stove Top, No Eggs, Vegan, Vegetarian, Canned Tomatoes, Zucchini more
"I love making this in the summer with my garden zucchini. For vegans omit the Parmesan cheese and add in some tofu"
Ingredients
Nutritional
- Serving Size: 1 (112.1 g)
- Calories 142.4
- Total Fat - 6.1 g
- Saturated Fat - 1.8 g
- Cholesterol - 54.6 mg
- Sodium - 849.5 mg
- Total Carbohydrate - 2 g
- Dietary Fiber - 0.3 g
- Sugars - 0 g
- Protein - 19 g
- Calcium - 7.1 mg
- Iron - 2 mg
- Vitamin C - 4.2 mg
- Thiamin - 0 mg
Step 1
Heat oil in a large skillet over medium-high heat (use as much olive oil as desired). Add in zucchini; saute for about 4 minutes or until just crisp-tender (adding in the garlic and chili flakes about halway through cooking).
Step 2
Stir in the tomatoes, season with seasoned salt and pepper. Simmer, uncovered for 8-10 minutes or until liquid is absorbed and mixture is heated through. Sprinkle with Parmesan cheese if desired.
Tips & Variations
No special items needed.
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