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Toss zucchini with 3/4 tsp salt in a colander set over a bowl and let drain 20 minutes. Squeeze handfuls of zucchini in a kitchen towel to remove excess moisture. Melt 3 Tbsp butter in a 12-inch heavy skillet over medium heat, then cook breadcrumbs, zest, thyme and 1/8 tsp salt, stirring until crumbs are golden, about 4 minutes. Transfer to a bowl and wipe out skillet, then cook garlic in remaining 3 Tbsp butter over medium-high heat, stirring, until fragrant, about 30 seconds. Add zucchini and saute until softened slightly, 2 to 3 minutes. Serve zucchini topped with breadcrumbs.
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Serving Size: 1 Serving (332g) | ||
Recipe Makes: 4 | ||
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Calories: 512 | ||
Calories from Fat: 200 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.2g | 30 % | |
Saturated Fat 12.1g | 61 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 46.4mg | 14 % | |
Sodium 1502.6mg | 52 % | |
Potassium 793.7mg | 21 % | |
Total Carbohydrate 65.7g | 19 % | |
Dietary Fiber 6.7g | 27 % | |
Sugars, other 59g | ||
Protein 14.9g | 21 % | |
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: 512
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