1. Take a box grater and place it on its side with the side with the largest grating holes on it face up.
2. Cut the ends off the zucchini, then push along the top of grater, in long strokes in order to create long, thin ribbons of zucchini
3. Heat a skillet with the olive oil, then gently fry the zucchini with the garlic until slightly tender. Stir in the pesto, crème fraîche (or whatever creamy ingredient you’re using) and the peas (even if they are frozen. They’ll defrost quickly in the frying pan). Stir until coated, season with salt and pepper, then take off the heat.
4. Pile it into a dish (or on a bed of raw spinach leaves), and grate over some lemon zest and Parmesan.
From topwithcinnamon dot com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (202g)|
|Recipe Makes: Servings|
|Calories from Fat: 14 (24%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 94.6mg||3 %|
|Potassium 568.6mg||15 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 7.6g|
|Protein 3.2g||5 %|
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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: 58
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