Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 1
Recipe by Cooking Light July 1998

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Recipe Summary

Yield:
4 servings (serving size: 1 zucchini and 2 tablespoons cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 5 ingredients in a small bowl.

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  • Heat 1/2 teaspoon oil in a 12-inch cast-iron skillet over high heat. Add half of zucchini slices; cook 2 minutes on each side or until browned. Remove zucchini from skillet; keep warm. Repeat procedure with 1/2 teaspoon oil and remaining zucchini slices. Serve with yogurt mixture.

Nutrition Facts

51 calories; calories from fat 41%; fat 2.3g; saturated fat 0.8g; mono fat 0.7g; poly fat 0.6g; protein 2.9g; carbohydrates 5.8g; fiber 0.7g; cholesterol 3mg; iron 0.6mg; sodium 93mg; calcium 80mg.
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