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This saut?ed zucchini is a really easy recipe that tastes great. Fresh veggies are lightly cooked together. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.
Ingredients
- 1 tablespoon butter
- 1 sweet onion, chopped
- 1 clove garlic, minced
- 2 tomatoes, chopped
- ½ cup water, divided
- 1 cube chicken bouillon
- 1 large zucchini, thinly sliced
- ground black pepper to taste
Directions
Step 1
Melt butter in a large skillet over medium heat; cook and stir onion in melted butter until translucent, about 5 minutes.
Step 2
Add garlic; cook and stir 1 minute more.
Step 3
Stir tomatoes and 1/4 cup water into the mixture; cover. Cook, stirring occasionally, until tomatoes have reduced slightly, about 5 minutes.
Step 4
Pour another 1/4 cup water into the skillet. Add bouillon cube and stir until bouillon is dissolved. Add zucchini; continue cooking until zucchini is tender, 5 to 7 minutes.
Step 5
Season with black pepper and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 46 | |
| % Daily Value * | |
| Total Fat2g | 3% |
| Saturated Fat1g | 7% |
| Cholesterol5mg | 2% |
| Sodium215mg | 9% |
| Total Carbohydrate6g | 2% |
| Dietary Fiber2g | 6% |
| Total Sugars3g | |
| Protein2g | |
| Vitamin C16mg | 82% |
| Calcium22mg | 2% |
| Iron0mg | 2% |
| Potassium283mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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