Zucchini & Mushroom Saute

From EatingWell: The EatingWell Healthy in a Hurry Cookbook (2006)

Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too.

READER'S COMMENT:

"Make sure your pan is hot enough so that the vegetables brown quickly & don't steam & get soggy. I added half an onion, diced, before the mushrooms...so yummy! Quick & easy! "

Zucchini & Mushroom Saute Recipe

Makes: 4 servings

Active Time: 15 minutes

Total Time: 15 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

2 teaspoons extra-virgin olive oil
2 small zucchini, julienned
1 1/2 cups sliced mushrooms
2 teaspoons chopped fresh basil
Salt & freshly ground pepper, to taste

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Preparation

Heat oil in a large nonstick skillet over high heat. Add zucchini and cook, stirring, for 2 minutes. Add mushrooms and basil and cook, stirring, until softened, about 1 minute. Season with salt and pepper.

Nutrition

Per serving: 37 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 2 g protein; 1 g fiber; 80 mg sodium; 240 mg potassium.

Exchanges: 1/2 vegetable, 1/2 fat

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Recipe Categories

Type of Dish: Side dish, vegetable

Ethnic/Regional: American

Health & Diet Considerations: Diabetes appropriate; Low calorie; Low carbohydrate; Low cholesterol; Low saturated fat; Low sodium; Heart healthy; Healthy weight; Gluten free

Ease of Preparation: Easy

Total Time: 15 minutes or less

Servings: 4

Preparation/ Technique: Saute

Meal/Course: Lunch; Dinner

Season: Summer; Fall

Style/Theme: Everyday favorites; Kid-friendly; Quick (total 30 min. or less); Vegan; Vegetarian

Publication: The EatingWell Healthy in a Hurry Cookbook (2006)

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