Zucchini Topping
Preparation: 10 min. Cooking: 5 min.
Total: 15 min.
- 2 tsp olive oil
- 3 shallots, minced
- 5-1/4 oz zucchini, shredded
- 5-1/4 oz yellow squash, shredded
- 1 carrot, shredded
- salt, to taste
- pepper, to taste
- 2 Tbsp lemon juice
- 1 Tbsp mint, chopped
Heat oil in a heavy nonstick skillet over medium heat. Sauté shallot 1 minute. Add shredded vegetables and salt and pepper to taste. Sauté 2-4 minutes, or until tender. Remove from heat, stir in lemon juice and mint. Serve over fish.
Calories
52 Cal
Fat
2.4 g
Carbs
7.3 g
Protein
1.5 g
Fiber
1.2 g
Sugar
1.9 g
Cholesterol
0 mg
Sodium
17 mg
Nutrients
|
Fats
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Vitamins
|
Minerals
|
