By Mayo Clinic Staff

Dietitian's tip:

Instead of breaded and fried, these zucchini slices are lightly sauteed and tossed with herbs. This reduced-fat version also features olive oil, which is mainly monounsaturated fat.

Number of servings

Serves 4

Ingredients

  1. 1 tablespoon olive oil
  2. 2 cups thinly sliced yellow zucchini
  3. 2 cups thinly sliced green zucchini
  4. 1 teaspoon dill weed
  5. 2 tablespoons fresh cilantro
  6. 2 scallions, chopped
  7. 2 tablespoons lemon juice

Directions

In a large, nonstick frying pan, heat the oil over medium heat. Add the zucchini slices and saute until their colors intensify, about 5 minutes. Add the dill, cilantro and scallions and stir until evenly mixed. Transfer to a serving bowl. Sprinkle with lemon juice and serve immediately.

Nutritional analysis per serving

Serving size :about 1 cup

  • Total carbohydrate 5 g
  • Dietary fiber 1 g
  • Sodium 12 mg
  • Saturated fat trace
  • Total fat 4 g
  • Cholesterol 0 mg
  • Protein 2 g
  • Monounsaturated fat 2.5 g
  • Calories 65
Dec. 10, 2010