Garlic Zucchini
Per ServingGarlic Zucchini |
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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.