Zucchini sautéed with parsley and garlic.
This way of preparing vegetables with parsley and garlic, called «al verde», is typical in the area of Italy where I was born: Liguria. If your parsley and garlic base is made in advance, this tasty dish will be ready in no time.
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Preparation : 5 min Cooking : 15 min
110 calories/serving
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- Recipe
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- Reviews( 77 )
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Ingredients
| 2 | zucchini, sliced into 3-4 mm rounds | 260 g | |
| 1 tbsp | Parsley and Garlic Base | 15 mL | |
| 1 1/2 tbsp | olive oil | 23 mL | |
| 1 pinch | salt [optional] | 0.2 g | |
| ground pepper to taste [optional] |
Before you start
A mandolin will make slicing the zucchini easier.
Method
- Prepare the zucchini. Slice them into 3-4 mm rounds.
- Heat the oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently.
- Add salt and pepper, cover, and cook on low heat about 8-10 min, or until the zucchini is soft, but still a bit al dente.
Nutrition Facts Table
per 1 serving (130 g)
Amount % Daily Value |
Calories 110 |
Fat 10 g 15 % |
Saturated 1.4 g 7 % |
Cholesterol 0 mg |
Sodium 10 mg 1 % |
Carbohydrate 4 g 1 % |
Fibre 1 g 5 % |
Sugars 2 g |
Net Carbs 3 g |
Protein 2 g |
Vitamin A 26 % |
Vitamin C 38 % |
Calcium 2 % |
Iron 4 % |
More info
Claims
This recipe is :
- Diet-related health claims :
- Artery-healthy, Heart-healthy
- Excellent source of :
- Vitamin A, Vitamin K
- Good source of :
- Folacin, Vitamin C, Vitamin E
- Source of :
- Magnesium, Manganese, Potassium, Vitamin B2, Vitamin B6
- Low :
- Saturated Fat, Sodium
- Free :
- Added Sugar, Cholesterol, Trans Fat
DIABETES Exchange
| Food Group | Exchanges |
|---|---|
| Vegetables | ½ |
| Fats | 2 |
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This recipe is in the following categories
Vegetables | Side dishes | Low Cholesterol | Low Sodium | Halal | Kosher | Vegan | Low Saturated Fat | Vegetarian | Artery-healthy | Heart-healthy | Italian
Top Reviews
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Anonyme
october 20, 2021 | I would make this recipe again
This was an easy tasty side. Next time I will not add the extra olive oil as the oil in the garlic/parsley base is plenty. They got a little soggy.
Useful 0
september 03, 2010 | I would make this recipe again
For a healthier version: I cut the zucchini length-wise (finger-size) and coated them in Parsley/Garlic mixture. On a cookie sheet (foil lined for easy clean up), I spread the pieces out and baked at 375F for 30min.Delicious!
Useful 0
august 03, 2010 | I would make this recipe again
This was delicious. Cook them at medium high temperature to prevent them from getting too soggy. Also the recommended portions are huge, we cut it in half as a side.
Useful 0
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