Italian Sauteed Veggies Recipe

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Italian Sauteed Veggies
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Ingredients:

Directions:

  1. In a large sauté pan add the olive oil and clarified butter.
  2. Turn the burner to high and add the zucchini and onions.
  3. Sauté and toss until 3/4 cooked.
  4. Watch for the gradual browning of the onions – they are just right when they become honey colored.
  5. Add the garlic and the drained diced tomatoes.
  6. Try to put the garlic into one small spot so you can watch its cooking; 1 minute should be enough.
  7. Add the salt, pepper and basil.
  8. Toss to mix thoroughly and with a large metal flat spatula, carefully drain off the oil into a bowl.
  9. Return pan to burner and continue tossing.
  10. Check seasonings, you may want more.
  11. With a slotted spoon, transfer the vegetables onto a warmed serving dish.
  12. Sprinkle with grated Parmesan cheese to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158.1 Kcal (662 kJ)
Calories from fat 133.2 Kcal
% Daily Value*
Total Fat 14.8g 23%
Cholesterol 18.94mg 6%
Sodium 876.43mg 37%
Potassium 204.35mg 4%
Total Carbs 6.06g 2%
Sugars 2.08g 8%
Dietary Fiber 1.35g 5%
Protein 1.34g 3%
Vitamin C 11.8mg 20%
Iron 0.5mg 3%
Calcium 29.2mg 3%
Amount Per 100 g
Calories 169.8 Kcal (711 kJ)
Calories from fat 143.06 Kcal
% Daily Value*
Total Fat 15.9g 23%
Cholesterol 20.35mg 6%
Sodium 941.29mg 37%
Potassium 219.48mg 4%
Total Carbs 6.51g 2%
Sugars 2.24g 8%
Dietary Fiber 1.45g 5%
Protein 1.44g 3%
Vitamin C 12.6mg 20%
Iron 0.6mg 3%
Calcium 31.4mg 3%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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