Directions:
- Place the zucchini in a dry dish towel and wring out all the excess moisture; dry the squash carefully with a dry towel.
- In a medium pan over medium heat, melt the butter; add in the zucchini; stir for 2 minutes.
- Add in the arugula and continue stirring for another minute or two.
- Add in the garlic, lemon zest, lemon juice, salt, and pepper; stir until combined.
- Taste for seasoning and adjust; serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 51.29 Kcal (215 kJ) | ||
| Calories from fat | 34.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 3.08mg | 0% | |
| Potassium | 355.15mg | 8% | |
| Total Carbs | 2.64g | 1% | |
| Sugars | 0.09g | 0% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 2.36g | 5% | |
| Vitamin C | 26.9mg | 45% | |
| Iron | 0.8mg | 4% | |
| Calcium | 19.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 60.45 Kcal (253 kJ) | ||
| Calories from fat | 40.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 6% | |
|---|---|---|---|
| Cholesterol | 11.99mg | 3% | |
| Sodium | 3.63mg | 0% | |
| Potassium | 418.57mg | 8% | |
| Total Carbs | 3.11g | 1% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.92g | 3% | |
| Protein | 2.79g | 5% | |
| Vitamin C | 31.8mg | 45% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 4% | |
| Calcium | 22.5mg | 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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