Sauteed Zucchini with Garlic
and Parmesan
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
8 min.
Preparation
ready in 18 min.
Ready in
Calories:
126
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 126 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 47.4 μg | (79 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cloves garlic cloves (peeled and chopped)
- 4 medium Zucchini (washed; trimmed and sliced)
- 2 Tbsps good-quality olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 Tbsp fresh thyme
- ¼ cup fresh parsley (finely chopped)
- Parmesan grated (for sprinkling)
Preparation steps
1.
Heat olive oil in a skillet over medium heat.
2.
Add chopped garlic and sliced zucchini to the pan and season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and lightly browned. Do not overcook.
3.
Remove from heat and sprinkle squash with Parmesan cheese, stirring until cheese melts. Sprinkle with thyme and finely chopped parsley. Serve.
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