Sautéed Zucchini and Peas

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

Kay Chun,

September 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note