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HEART Insight:
doi: 10.1097/01.HEARTI.0000452802.93337.b9
Departments: The Hungry Heart: In Season

Sautéed Zucchini with Parmesan

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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.

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Ingredients

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

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Directions

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.

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Nutrients per Serving
  • Calories 59
  • 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
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Dietary Exchanges

1 vegetable, ½ fat

© 2014 by the American Heart Association

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