- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 36.46 (Kcal)
- Carbohydrates 4.29 (g) of which sugars 2.75 (g)
- Proteins 1.54 (g)
- Fat 2.09 (g) of which saturated 0.32 (g)of which unsaturated 0.13 (g)
- Fibers 1.39 (g)
- Sodium 99.58 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
You can also use regular green zucchini. If they are a bit large, I recommend removing some of the central white part.
You can add other herbs like thyme or mint.
If you don’t like garlic, you can leave it whole and add it to the pan at the beginning just to flavor the oil, then you can remove it.
Sauteed zucchini are also great for garnishing bread crostini or for dressing pasta.
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