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
  • Total carbohydrate: 5 g
  • Dietary fiber: 1 g
  • Sodium: 12 mg
  • Saturated fat: trace
  • Monounsaturated fat: 2.5 g
  • Total fat: 4 g
  • Cholesterol: 0 mg
  • Protein: 2 g
  • Calories: 65
  • Fats and oils: 1
  • Vegetables: 1
  • Fats: 1
  • Nonstarchy vegetables: 1
Last Updated: 2010-12-10
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