SAUTEED ZUCCHINI
When there is an abundance of
zucchini, it’s great to have an easy, quick recipe handy to take care of some
of the surplus zucchini in a delicious way. I loved the simplicity of this recipe. It's so tasty, I can eat it all by myself! As you can see there wasn't much left to photograph. I could not stop nibbling! I didn't add the Parmesan to the zucchini for the first photo.
INGREDIENTS: 
14 oz zucchini (397 g)
1 tbsp olive oil, OR bacon
fat (15 mL)
1/2 tsp bottled crushed garlic (2 mL)
(Note: if using fresh, add this right towards the end of cooking)
(Note: if using fresh, add this right towards the end of cooking)
1/2 tsp
salt (2 mL)
1/8 tsp
black pepper (0.5 mL)
2 tbsp Parmesan cheese (30 mL)
INSTRUCTIONS:
Wash
zucchini, cut off ends, and cut into 2 x 1/4 –inch (5 x
0.6 cm) matchsticks.
In large, nonstick frying
pan, over medium heat in olive oil, stir fry garlic 30 seconds. Add zucchini and stir-fry, turning
occasionally until tender and browned in places. Sprinkle with salt and pepper; toss to coat
well and stir-fry briefly. Sprinkle with
Parmesan cheese, if using. Serve
immediately.
Yield:
4 servings
1 serving
58.7
calories
2.5
g protein
4.5
g fat
1.5
g net carbs