Zucchini Saute With Lemon Zest, Parmigiano-Reggiano and Almonds Recipe
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Directions:
- Place the almonds in a dry skillet (regular or nonstick) over medium-low heat; toast, stirring occasionally, until lightly browned and aromatic, about 4 minutes. Transfer to a small bowl.
- Hold the skillet away from the stove and spray it with nonstick spray. Return the skillet to the heat and add the shallots. Cook, stirring often, until softened, about 3 minutes.
- Stir in the lemon zest, salt and pepper; cook until aromatic, about 30 seconds. Add the zucchini and cook, stirring constantly, just until wilted, about 2 minutes.
- Remove the pan from the heat, stir in the toasted almonds and grated cheese, and serve at once.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 36.72 Kcal (154 kJ) | ||
| Calories from fat | 12.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.36g | 2% | |
|---|---|---|---|
| Cholesterol | 0.16mg | 0% | |
| Sodium | 82.75mg | 3% | |
| Potassium | 124.22mg | 3% | |
| Total Carbs | 5.53g | 2% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 3.1mg | 5% | |
| Iron | 0.4mg | 2% | |
| Calcium | 19.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 94.03 Kcal (394 kJ) | ||
| Calories from fat | 31.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.48g | 2% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 0% | |
| Sodium | 211.88mg | 3% | |
| Potassium | 318.06mg | 3% | |
| Total Carbs | 14.17g | 2% | |
| Sugars | 6.32g | 10% | |
| Dietary Fiber | 2.95g | 5% | |
| Protein | 3.93g | 3% | |
| Vitamin C | 7.9mg | 5% | |
| Iron | 1mg | 2% | |
| Calcium | 50.2mg | 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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