Ingredients
- 2 zucchini, peeled
- 1 tablespoon olive oil
- 2 plum tomatoes, chopped
- 3 cloves garlic, minced
- 1/8 teaspoon salt
- ¼ teaspoon black pepper
How to Make It
- Using a vegetable peeler, cut lengthwise ribbons from zucchini, stopping when the seeds are reached. Turn zucchini over and continue “peeling” until all the zucchini is in long ribbons; discard seeds.
- In a large skillet over medium heat, heat olive oil; add zucchini and cook 3 to 4 minutes, or until softened, stirring occasionally. Add tomatoes, garlic, salt, and pepper and continue cooking 3 to 5 minutes, or until heated through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 100 kcal Calories from Fat: 63 kcal |
|
% Daily Value*
|
| Total Fat 7.0 g 20% |
Saturated Fat 1.0 g 5% |
Trans Fat 0.0 g |
Sodium 170 mg 3% |
carbohydrates 9 g 7% |
Dietary Fiber 2 g 5% |
Sugars 4 g 4% |
Protein 2 g 4% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
