Here we sauté it. When it comes to nutrition, zucchini is great. A cup of sliced zucchini is packed with vitamin C and supplies only 16 calories.
2 medium zucchini
Nonstick cooking spray
1/2 teaspoon salt
Finely grated zest from 1 medium lemon
1/4 cup sliced almonds, toasted
3 tablespoons finely grated Parmigiano-reggiano
1/2 teaspoon ground black pepper
1. Shred the zucchini through the large holes of a box grater and into a large bowl. Squeeze handfuls of the zucchini shreds over the sink to remove excess moisture.
2. Spray a large skillet with cooking spray and set over medium heat for 1 minute. Add the zucchini; cook, stirring often, until wilted, about 2 minutes. Stir in the salt and lemon zest; continue to stir over the heat for 1 minute.
3. Remove the skillet from the heat. Stir in the almonds and cheese. Top with pepper and serve.
Yield: 4 servings
TIP: To toast sliced almonds, put them in a dry skillet over low heat and cook about 3 minutes, stirring occasionally. You can sometimes find toasted almonds on the salad bar at the supermarket.
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