Departments: The Hungry Heart: In Season
These recipes are reprinted with permission from American Heart Association Go Fresh. Copyright © 2014 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
Serves 4; ½ cup per serving
Prep time: 5 minutes; Cooking time: 10 minutes; Standing time: 5 minutes
Zucchini spears are lightly browned and then sprinkled with fresh oregano to heighten the flavor of mild summer squash.
1 teaspoon canola or corn oil
½ cup diced onion
2 medium zucchini, quartered lengthwise and cut crosswise into 2½- to 3-inch pieces
¼ teaspoon pepper
1 tablespoon chopped fresh oregano
⅛ teaspoon salt
¾ ounce shredded or grated Parmesan cheese
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the onion for 2 minutes, or until beginning to soften, stirring frequently.
Stir in the zucchini. Cook for 6 minutes, or until tender-crisp, stirring frequently. Transfer to a serving platter.
Sprinkle with the remaining ingredients in the order listed. Let stand for 5 minutes.
Nutrients per Serving
Total Fat 3.0 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.0 g
Cholesterol 5 mg
Sodium 163 mg
Carbohydrates 5 g
Fiber 1 g
Sugars 3 g
Protein 4 g
1 vegetable, ½ fat