Diabetic Cooking

Italian zucchini sauté

Preparation time: 30 minutes.


  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 4 medium zucchini, thinly sliced (4 cups)
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins
  • Dash pepper
  • 1 tablespoon vinegar
  • 1/4 cup water


In a large skillet, heat olive oil and sauté the garlic for 2 minutes. Add zucchini and sauté each side until golden. Sprinkle with pine nuts, raisins, and pepper. Simmer for 3 minutes. Whisk together vinegar and water and pour into skillet. Cover and cook for about 10 minutes, until zucchini is tender. Serve at room temperature.

Yield: 6 servings.

Serving size: 2/3 cup.

Nutrition Facts Per Serving:
Calories: 76 calories, Carbohydrates: 5 g, Protein: 2 g, Fat: 6 g, Saturated Fat: 1 g, Sodium: 2 mg, Fiber: 1 g

Exchanges per serving: 1 vegetable, 1 fat. Carbohydrate choices: <1.

This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.