Try this Minted Summer Squash Topping recipe, or contribute your own.
Suggest a better descriptionHeat olive oil in a small nonstick skillet over medium heat. Add minced shallot, and saute 1 minute. Add shredded zucchini and next 4 ingredients, and saute 2 minutes or until tender. Remove from heat, and stir in lemon juice and mint. Yield: 1-1/2 cups (serving size: 1/4 cup). Per serving: 31 Calories; 2g Fat (42% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 94mg Sodium Serving Ideas : Serve over flounder, salmon, or orange roughy. Recipe by: Cooking Light, October 1994, page 151 Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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Serving Size: 1 Serving (23g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 16 | ||
Calories from Fat: 4 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 65.7mg | 2 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3g | ||
Protein 0.5g | 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: 16
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