Try this Zucchini and Lemon Salad recipe, or contribute your own.
Suggest a better descriptionMelt 1 tbl of the butter in the oil in a large heavy skillet over medium heat. Add the zucchini; cook, tossing constantly, until just wilted, about 3 minutes. Transfer to a large bowl. Add 1 Tbl butter to the skillet. Add the red pepper. Cook over medium-low heat until almost tender, about 5 minutes. Add this to the zucchini. Add the remaining 1 Tbl butter to the skillet. Add the onion; cook over medium-low heat for 1 minute. Add the garlic; cook 5 minutes. Add this to the zucchini mixture. Toss the tomato with the oregano in the skillet over medium-high heat for 1 minute. Add this to the zucchini mixture along with the parsley, sliced lemon, and vinegar. Let stand, covered, 1 hour. Add salt and pepper to taste before serving.
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Serving Size: 1 Serving (27g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 89 | ||
Calories from Fat: 86 (97%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 5.6g | 28 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 66.3mg | 2 % | |
Potassium 50.6mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.5g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 89
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