Zucchini with Pine Nuts and Lemon

recipe
Fresh lemon juice is a great way to perk up the flavor of fresh vegetables. If you microwave the lemon for about 30 seconds before squeezing it, you'll get more juice. One medium lemon will generally yield about 2 to 3 tablespoons of juice.

Yield:

5 servings (serving size: 1/2 cup)

Recipe from

Nutritional Information

Calories 47
Fat 3.2 g
Satfat 0.4 g
Protein 1.7 g
Carbohydrate 4.4 g
Cholesterol 0 mg
Iron 0.5 mg
Sodium 200 mg
Caloriesfromfat 61 %
Fiber 1.4 g
Calcium 19 mg

Ingredients

2 teaspoons extra-virgin olive oil
Cooking spray
3 medium zucchini, cut into 1/2 inch cubes
1 tablespoon pine nuts, toasted
2 teaspoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon dried thyme
1/8 teaspoon coarsely ground black pepper

Preparation

Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add zucchini; sauté 11 minutes or until tender. Stir in pine nuts and remaining ingredients.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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