Directions:
- Cut the zucchini and carrots into very thin slices (the size of wooden matchsticks).
- Cut the scallions into thin slices, including a little of the green.
- In a medium-sized skillet, heat the oil.
- Add the carrots and begin to saute, stirring frequently.
- When they begin to soften, add the zucchini and scallions.
- (Add a tablespoon or two of water or broth, if needed).
- Since the heat should be rather high, do not add the garlic until the vegetables are almost done, or it may brown.
- Season with salt and pepper and add lemon juice to taste when the vegetables are crisp-tender.
- Sprinkle with basil and chives and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 35.82 Kcal (150 kJ) | ||
| Calories from fat | 22.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.48g | 4% | |
|---|---|---|---|
| Sodium | 18.38mg | 1% | |
| Potassium | 123.9mg | 3% | |
| Total Carbs | 3.22g | 1% | |
| Sugars | 1.37g | 5% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 0.57g | 1% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.3mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 15.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 90.79 Kcal (380 kJ) | ||
| Calories from fat | 56.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 4% | |
|---|---|---|---|
| Sodium | 46.6mg | 1% | |
| Potassium | 314.07mg | 3% | |
| Total Carbs | 8.15g | 1% | |
| Sugars | 3.46g | 5% | |
| Dietary Fiber | 2.51g | 4% | |
| Protein | 1.45g | 1% | |
| Vitamin C | 12.3mg | 8% | |
| Vitamin A | 0.6mg | 8% | |
| Iron | 0.4mg | 1% | |
| Calcium | 38.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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