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A basic and quick zucchini side dish - and interesting variation from zucchini-tomato sautees. This dish can go the route you want it. If I want a south of the border twist, I add 1 small seeded and minced jalapeno pepper along with onions, and season with cumin, chili powder and a sprinkle of Queso fresco. For an Italian flair, I add sliced fresh mushrooms with the peppers, use Italian seasoning, strips of fresh basil and fresh grated Parmesan cheese as garnish.
Ingredientes
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1-2 cloves garlic minced
- 2 cups sliced medium-size zucchini (about 8 ounces)
- 1 medium red bell pepper, seeded and cut in 2 inch slivers (about 1 cup)
- Salt, pepper and other seasonings to taste (see suggestions above)
Direcciones
- Heat oil in frypan over medium heat.
- Cook onion and garlic in oil briefly (about 2 minutes).
- Add zucchini and red bell pepper and sautee an additional 2-3 minutes just until zucchini begin to turn golden brown.
- Season.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 4 servings | |
| Calories 46 | |
| Calories from Fat 31 | 67% |
| Total Fat 3.47g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 82mg | 2% |
| Total Carbs 3.48g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.8g | 1% |
| Protein 0.5g | 1% |
