RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6200
| View Recipe |
|
|
| Recipe Name: |
Zucchini with Garlic and Dried Crushed Red Pepper - Copy - Copy |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Meat |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.60
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
0 |
| Comments: |
|
|
Ingredients:
3 Tablespoons oil, olive
|
Directions:
Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve. |
|
|
|
| Nutrition per Serving: |
| Calories: |
87 |
Total Carbs: |
5.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
7.0 |
Protein: |
2.03 |
| Fiber: |
2.58 |
Sodium: |
16.04 |
|
|
|
