|Serving Size: 1/2 cup|
|Sodium||50 mg (without added salt)|
|Choices: Vegetable 1|
- Makes: 8
- Serving Size: 1/2 cup
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
|4||cups||thinly sliced unpeeled zucchini|
|4||garlic cloves, thinly sliced|
|2/3||cup||low-fat, reduced-sodium chicken broth|
|1/4||tsp.||red pepper flakes|
|Salt and pepper to taste|
- Heat the oil in a large skillet over medium heat. Add the zucchini slices, and let them rest in the pan without stirring for 2 minutes. Start to stir, and cook for about 5 or 6 minutes until the zucchini begin to brown. Add the garlic slices, and sauté for 2 minutes.
- Add the white wine and cook until the wine evaporates. Add the broth, paprika, and the red pepper flakes. Season with salt and pepper. Bring to a boil, lower the heat, and simmer for 2 minutes. Pour the mixture into a bowl, and sprinkle with parsley.