Savory Zucchini - 4 servings
Preparation: 5 min. Cooking: 5 min. Total: 10 min.
-
1/4 cup vegetable broth, or water
-
1 lb zucchini, quartered lengthwise and cut crosswise into 1 in. pieces
-
4 green onions, peeled and thinly sliced
-
1/4 tsp salt (optional)
-
1-1/2 Tbsp cilantro, or parsley, chopped
-
1 Tbsp lemon juice
Heat stock and zucchini in a heavy nonstick skillet over medium high heat. Reduce heat to medium low. Add onions and season with salt and pepper to taste. Simmer 4-5 minutes, or until zucchini is tender and liquid is evaporated. Stir in remaining ingredients and serve.
| Calories |
Fat |
Carbs |
Protein |
Fiber |
Sugar |
Cholesterol |
Sodium |
| 23 Cal |
0.22 g |
5 g |
1.6 g |
1.7 g |
2.4 g |
0 mg |
220 mg |
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Nutrients
| Calories |
23 Cal |
|
| Fat |
0.22 g |
|
| Carbs |
5 g |
|
| Protein |
1.6 g |
|
| Fiber |
1.7 g |
|
| Sugar |
2.4 g |
|
|
Fats
| Fat |
0.22 g |
|
| Fat, Sat. |
0.044 g |
|
| Fat, Mono. |
0.019 g |
|
| Fat, Poly. |
0.091 g |
|
| Cholesterol |
0 mg |
|
|
Vitamins
| Choline |
12 mg |
2.1% |
| Niacin |
0.58 mg |
3.7% |
| Panto. Acid |
0.19 mg |
3.8% |
| Riboflavin |
0.18 mg |
14% |
| Thiamin |
0.064 mg |
5.4% |
| Vitamin A |
760 IU |
25% |
| Vitamin B6 |
0.26 mg |
16% |
| Vitamin B12 |
0 mcg |
0% |
| Vitamin C |
27 mg |
30% |
| Vitamin D |
0 IU |
0% |
| Vitamin E |
0.18 mg |
1.2% |
| Vitamin K |
26 mcg |
22% |
|
Minerals
| Calcium |
25 mg |
2.5% |
| Copper |
0.067 mg |
7.5% |
| Fluoride |
0.0076 mcg |
0.19% |
| Iron |
0.64 mg |
8% |
| Magnesium |
22 mg |
5.2% |
| Manganese |
0.22 mg |
3% |
| Phosphorus |
47 mg |
6.8% |
| Potassium |
340 mg |
7.1% |
| Selenium |
0.29 mcg |
0.54% |
| Sodium |
220 mg |
15% |
| Zinc |
0.39 mg |
3.5% |
|
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