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Ingredientes
- 2 med red potatoes
- 1 med zucchini
- 1 Tbsp. butter or possibly margarine
- 1 Tbsp. extra virgin olive oil
- 4 x green onions sliced
- 1 Tbsp. grated lemon rind
- 1/4 tsp salt
- 1/8 tsp freshly-grnd black pepper
- 1/3 c. minced fresh basil leaves - (packed) (or possibly fresh parsley)
Direcciones
- Cut potatoes in half. Place halves cut-side down, and cut lengthwise into 1/8-inch-thick slices. Pat dry, and set aside.
- Cut zucchini in half lengthwise. Place halves cut-side down, and cut crosswise into 1/4-inch-thick slices. Set aside.
- Heat butter in oil in a 10-inch nonstick skillet over medium heat. Add in potato slices, and cook 6 to 7 min or possibly till browned.
- Stir in zucchini, green onions, and next 3 ingredients. Cover and cook 3 min. Remove from heat, and stir in basil.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 4 servings | |
| Calories 143 | |
| Calories from Fat 57 | 40% |
| Total Fat 6.53g | 8% |
| Saturated Fat 2.35g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 179mg | 7% |
| Potassium 653mg | 19% |
| Total Carbs 19.83g | 5% |
| Dietary Fiber 2.9g | 10% |
| Sugars 2.27g | 2% |
| Protein 2.93g | 5% |
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