Ingredients
- 1 Tbsp olive oil
- 1¼ pounds zucchini cut lengthwise into very thin slices
- ½ tsp salt
- ⅛ tsp black pepper
- 1 Tbsp chopped fresh mint
- ½ tsp grated lemon zest
- 2 Tbsp crumbled reduced-fat feta
How to Make It
- Heat oil in a nonstick skillet. Add zucchini, salt, and pepper and cook, stirring often, until crisp-tender, about 5 minutes. Stir in mint and lemon zest.
- Transfer zucchini to a serving platter; sprinkle with feta.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 63 kcal Calories from Fat: 36 kcal |
|
% Daily Value*
|
| Total Fat 4 g 11% |
Trans Fat 0.0 g |
carbohydrates 5 g 4% |
Protein 3 g 6% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |