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Sautéed Zucchini

74 Reviews
92% would make this recipe again

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.

Preparation : 5 min Cooking : 15 min
110 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Artery-healthy
  • Heart-healthy

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
salt [optional]
ground pepper to taste [optional]

Before you start

A mandolin will make slicing the zucchini easier.

Method

  1. Prepare the zucchini. Slice them into 3-4 mm rounds.
  2. 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.
  3. 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 (130g)

Amount

% Daily Value

Calories

110

Fat

10 g

15 %

Saturated 1.4 g
+ Trans 0 g

7 %

Cholesterol

0 mg

Sodium

10 mg

1 %

Carbohydrate

4 g

1 %

Fibre

1 g

5 %

Sugars

2 g

Protein

2 g

Vitamin A

26 %

Vitamin C

38 %

Calcium

2 %

Iron

4 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 0 serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Magnesium, Manganese, Potassium, Vitamin B2, Vitamin B6
Good source of  :
Folacin, Vitamin C, Vitamin E
Excellent source of  :
Vitamin A, Vitamin K
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 2

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Members' Reviews

74 Reviews (70 with rating only ) 92% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
juliapurdy
march 16, 2012 | 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
BoardingMom1
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
MichelDaw
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
MilkyDay
august 02, 2010 | I would make this recipe again

Did not know how to cook zucchini. Now I make this side dish regularly, since it goes well with almost any meat or fish recipe.

Useful 0

Top Reviews

View All Reviews
juliapurdy
march 16, 2012 | 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
BoardingMom1
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
MichelDaw
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