Mint Zucchini

5 Reviews
80% would make this recipe again

A nice side dish, that can be converted to a pasta sauce, simply by tossing it with pasta and sprinkling with grated parmesan cheese.

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Preparation : 10 min Cooking : 20 min
70 calories/serving
This recipe is reserved to subscribers to Premium and VIP

Ingredients

2 tbsp olive oil 30 mL
4 zucchini, cut into 1 cm pieces 500 g
1/3 cup Allergen-Free Vegetable Broth 85 mL
2 tbsp fresh mint, finely chopped 7 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Heat the oil in a skillet over medium heat. Add the zucchini and cook, stirring occasionally, until the zucchini are softened and coloured, about 8-10 min. Add a sprinkling of salt and sauté 1 min with stirring.
  2. Turn the heat to 'low' and add the broth. Cover and cook over low heat until the zucchini is very tender, 5-10 more minutes.
  3. Stir in the herbs, adjust the seasoning then serve.
This recipe is reserved to subscribers to Premium and VIP

Nutrition Facts Table

per 1 serving (130 g)

Amount

% Daily Value

Calories

70

Fat

5 g

8 %

Saturated 0.7 g
+ Trans 0 g

4 %

Cholesterol

0 mg

Sodium

30 mg

1 %

Carbohydrate

5 g

2 %

Fibre

2 g

8 %

Sugars

2 g

Net Carbs

3 g

Protein

1 g

Vitamin A

34 %

Vitamin C

11 %

Calcium

2 %

Iron

4 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (5 with rating only) 80% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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