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Dietitian's tip: Instead of breaded and fried, these zucchini slices are lightly sauteed and tossed with herbs. This reduced-fat version also features olive oil, which is mainly monounsaturated fat.
Serves 4
Ingredients
- 1 tablespoon olive oil
- 2 cups thinly sliced yellow zucchini
- 2 cups thinly sliced green zucchini
- 1 teaspoon dill weed
- 2 tablespoons fresh cilantro
- 2 scallions, chopped
- 2 tablespoons lemon juice
Directions
In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed. Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.
Nutritional Analysis
(per serving)| Serving size: about 1 cup | |||
| Calories | 65 | Cholesterol | 0 mg |
| Protein | 2 g | Sodium | 12 mg |
| Carbohydrate | 5 g | Fiber | 1 g |
| Total fat | 4 g | Potassium | 338 mg |
| Saturated fat | trace | Calcium | 26 mg |
| Monounsaturated fat | 2.5 g | ||
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