Try this Julienne of Zucchini recipe, or contribute your own.
Suggest a better descriptionWash the zucchini and trim off and discard both ends. Using a mandolin or a sharp knife, cut each zucchini lengthwise into long julienne strips 1/8-inch thick, stopping when you reach the cottony center of the zucchini. Rotate the zucchini and continue cutting until all the firm flesh has been removed. Discard the centers and set aside the julienne strips. (You should have about 6 cups.) Heat the butter and oil in a large skillet. When they are hot, add the shallots and saute for 15 seconds over medium to high heat. Add the zucchini, salt, and pepper, and saute over high heat for 4 minutes. Serve immediately. Nutritional analysis per serving: calories 116; protein 2 gm; carbohydrates 7 gm; fat 9.9 gm; saturated fat 2.7 gm; cholesterol 8 mg; sodium 142 mg. Recipe By : Jacques Pepin, Todays Gourmet II From: Favorite Fruitcakes By Moira Hodg File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (186g) | ||
Recipe Makes: 4 | ||
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Calories: 244 | ||
Calories from Fat: 219 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 45.8mg | 14 % | |
Sodium 18.7mg | 1 % | |
Potassium 431.4mg | 11 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.2g | ||
Protein 2.3g | 3 % | |
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: 244
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