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Sautéed Zucchini and Peas

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Serves 4| Hands-On Time: | Total Time:



  1. Shred or chop zucchini (about 4 cups).
  2. 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.
  3. Add peas and thyme, toss well, and cook to heat through, 1 to 2 minutes.
By September, 2003

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

Fresh herbs
When substituting dried herbs for fresh ones, use about a third of the amount called for in the recipe.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.