Sautéed Zucchini and Peas
Serves 4|
Hands-On Time:
10m
|
Total Time:
15m
Ingredients
- 2 medium zucchini
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- freshly ground black pepper
- 1 cup frozen peas, defrosted
- 1 tablespoon fresh thyme (or 1 teaspoon dried leaves)
Directions
- Shred or chop zucchini (about 4 cups).
- In a large skillet, over medium heat, combine olive oil, the zucchini, garlic, salt, and a few grinds of black pepper and cook, stirring occasionally, until the zucchini is softened, about 5 minutes.
- Add peas and thyme, toss well, and cook to heat through, 1 to 2 minutes.
Nutritional Information
- Per Serving
- Calories 105
- Calcium 27mg
- Carbohydrate 9g
- Cholesterol 0mg
- Fat 7g
- Fiber 3g
- Iron 1mg
- Protein 3mg
- Sat Fat 1g
- Sodium 338mg
What does this mean? See Nutrition 101.
Quick Tip
When substituting dried herbs for fresh ones, use about a third of the amount called for in the recipe.
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