- 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, 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.