Garlic Zucchini
Per ServingGarlic Zucchini |
||
|---|---|---|
| Makes: 8 | ||
| Serving Size: 1/2 cup | ||
| Calories | 30 | |
| Fat | 2 | g |
| Saturated Fat | 0.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 3 | g |
| Fiber | 1 | g |
| Sugars | 1 | g |
| Cholesterol | 0 | mg |
| Sodium | 50 mg (without added salt) | |
| Protein | 1 | g |
| Choices: Vegetable 1 | ||
- Makes: 8
- Serving Size: 1/2 cup
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
Ingredients
| 1 | Tbsp. | olive oil |
| 4 | cups | thinly sliced unpeeled zucchini |
| 4 | garlic cloves, thinly sliced | |
| 2 | Tbsp. | white wine |
| 2/3 | cup | low-fat, reduced-sodium chicken broth |
| 1 | tsp. | smoked paprika |
| 1/4 | tsp. | red pepper flakes |
| Salt and pepper to taste | ||
| 1/2 | cup | minced parsley |
Directions
- 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.
