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Sautéed Zucchini and Peas

Yield 4 servings

Ingredients

  • 2 medium zucchini (about 4 cups)
  • 2 tablespoons olive oil
  • 1 small minced garlic clove
  • 1/2 teaspoon kosher salt
  • 1 cup defrosted frozen peas
  • 1 tablespoon fresh thyme (or 1 teaspoon dried leaves)

Nutrition Information

  • calcium 27 mg
  • calories 105
  • caloriesfromfat 1 %
  • carbohydrate 9 g
  • cholesterol 0 mg
  • fat 7 g
  • fiber 3 g
  • iron 1 mg
  • protein 3 mg
  • satfat 1 g
  • sodium 338 mg

How to Make It

  1. Shred or chop zucchini. In a large skillet, over medium heat, combine olive oil, the zucchini, garlic clove, kosher salt, and a few grinds of black pepper and cook, stirring occasionally, until the zucchini is softened, about 5 minutes. Add 1 cup defrosted frozen peas and 1 tablespoon fresh thyme (or 1 teaspoon dried leaves), toss well, and cook to heat through, 1 to 2 minutes.